Kerala Spicy Chilly Chicken Curry Recipes

Spicy Chilly Chicken Curry Recipes

Recipe for Spicy Kerala style Chilly Chicken.

Spicy Chilly Chicken

Ingredients for  Spicy Chilly Chicken

1. Boneless and Skinless chicken pieces (medium sized) – 1lb
2. Capsicum (diced into small cubes) – 1 medium
3. Spring Onions (chopped) – 1/2 cup
4. Sliced Onion – 1 medium
5. Chopped Green Chillies – 3
6. Ginger (cut into small pieces) – 1 tbsp
7. Garlic (chopped into small pieces) – 1 tbsp
8. Red Chilly Powder -1 tsp
9. Tomato Sauce – 3 tbsp
10. Hot and Sweet Sauce – 2 tbsp
11. Soya Sauce -1 tbsp
12. Black pepper Powder -1 tsp
13. Ajinomoto – 1/2 tsp (Optional)
14. Salt – As required
15. Oil – As required

For Marinating for 

Spicy Chilly Chicken

• Egg – 2
• Cornflour – 2 tbsp
• Red Chilly Powder – 1/2 tbsp
• Soya Sauce – 1 tbsp
• Maida – 3 tbsp
• Ginger Paste – 1/2 tsp
• Garlic Paste -1/2 tsp
• Rice Flour – 1 tbsp (Optional)
• Tomato Ketchup – 2 tbsp
• Salt – As required
• Water – Optional

Preparation Method of 

Spicy Chilly Chicken

1. Make a marinade of the above ingredients. It should be in the form of a thick paste so that the chicken pieces get coated well. Add the chicken cubes and marinate it for an hour. You can place it in the fridge.
2. Heat oil in a pan and deep fry the chicken pieces. Keep it aside and allow it to cool.
3. Heat oil in another pan and saute the onions, green chillies, ginger and garlic till the onions become translucent.
4. Next add capsicum pieces and saute for 2 minutes.
5. Add the spring onions and saute for a while.
6. Stir in 1 tsp chilly powder, 3 tbsp tomato sauce, 2 tbsp hot and sweet red chilly sauce, 1 tbsp soya sauce and salt.
7. Sprinkle 1 tsp pepper powder and 1/2 tsp ajinomoto. (optional)
8. Add the fried chicken pieces and mix well so that the gravy is coated on the chicken.

Mixed Chicken and Vegetable Curry Recipe

Mixed Chicken & Vegetable Curry in Coconut Milk

This is a tasty chicken curry with veggies made in coconut milk. It goes well along with Chappathis, Rotis and Appam.

INGREDIENTS for Mixed Chicken and Vegetable Curry

1. Boneless and Skinless Chicken pieces (Thighs or Breast) – 8-10 pieces (About 1.5 pounds approx)
2. Carrots (diced) – 2 long
3. Potatoes (diced) – 2 Med
4. Green Peas – 1/2 cup
5. Onion (sliced) – 1 big
6. Tomato (chopped) – 1 Med
7. Chicken Masala Powder – 3 tbsp
8. Coriander Powder – 1 tbsp
9. Curry Leaves – A sprig
10. Cilantro – A few
11. Crushed garlic – 3or 4 pods
12. Crushed Ginger – 1 half inch piece
13. Water – As required
14. Coconut Milk – 1/2 cup
15. Oil – 2 tbsp
16. Chilly Powder – 1 tsp
17. Black pepper Powder – 1/2 tsp
18. Mustard Seeds – 1/2 tsp

For Marinating the chicken for Mixed Chicken and Vegetable Curry
1. Chicken Masala Powder – 2 tbsp
2. Turmeric Powder – 1/2 tsp
3. Chilly Powder – 1 tsp
4. Ginger Paste – 1 tbsp
5. Garlic Paste – 1 tbsp
6. Black Pepper Powder -1/2 tsp
7. Yoghurt – 2 tbsp
8. Salt – As required

Preparation Method for Mixed Chicken and Vegetable curry
1. Clean the chicken and cut it into medium sized pieces.
2. Marinate the chicken with all the above ingredients and keep it aside for 30 mins to 1 hour.
3. Heat oil in a pan and splutter mustard seeds.
4. Add onions and saute till golden brown.
5. Add crushed garlic and ginger and saute for a few seconds.
6. Add tomatoes and cook till soft.
7. Add the curry leaves and cilantro and saute for a minute.
8. Next add chicken masala powder, coriander powder, chilly powder, black pepper powder and saute for a minute.
9. Add the diced vegetables and the marinated chicken along with two cups of water and salt to taste.
10. Reduce heat and simmer, covering the pan until the chicken is tender and vegetables are cooked. This may take around 15-20 minutes. Stir the chicken occasionally.
11. Finally, add Coconut Milk and stir slowly for a 2-3 minutes till the gravy thickens.

Note
1. Chicken Masala is a grated mixture of Coriander, Turmeric, Chilly, Black Pepper, Fenugreek, Cumin, Cloves, Cardamom, Cinnamon and Nut Mace. You can use any store bought chicken masala like Eastern.
2. You may have to add more water while the chicken gets cooked

KERALA MUSHROOM CURRY

KERALA MUSHROOM CURRY


PREPARATION OF KERALA MUSHROOM CURRY


Ingredients for Kerala Mushroom Curry

1. Mushrooms – 1 lb
2. Turmeric Powder – 1/2 tsp
3. Diced Onions – 1 medium
4. Slit Green Chillies – 2
5. Curry Leaves – A sprig
6. Chopped Tomatoes – 1 medium
7. Ginger Garlic Paste – 2 tsp
8. Garam Masala Powder – 1/2 tsp
9. Chicken/Meat Masala Powder – 1 tbsp
10. Coriander Powder – 1 tsp
11. Red Chilly Powder – 1 tsp
12. Oil – 2 tbsp
13. Mustard Seeds – 1/4 tsp
14. Salt – to taste
15. Water – as needed

For Grinding

1. Grated Coconut – 1 Cup
2. Cumin (Jeerakam) – 1/4 tsp
3. Turmeric – A pinch
4. Salt – to taste
5. Green Chillies – 2

PREPARATION METHOD OF KERALA MUSHROOM CURRY

1. Clean the mushrooms well and cut into small pieces. I peel off the skin from the mushroom and then wash it well. Some prefer to keep the skin.
2. Marinate the mushrooms with a 1/4 tsp turmeric and some salt. Keep it aside.
3. Meanwhile, heat oil in a pan and splutter mustard seeds.
4. Add onions, green chillies, curry leaves and saute for a few minutes.
5. Add the tomatoes along with salt and cook for a few minutes till the tomatoes are done.
6. Next, add 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat or chicken masala powder and 1/2 tsp garam masala powder and saute for a minute.
7. Add 2 tsp ginger garlic paste and stir for another minute.
8. Add the mushrooms and mix everything well.
9. Add 1/4 cup water, then cover and cook on low flame for 15-20 minutes till the mushrooms are cooked.
10. Meanwhile, grind together coconut, 1/4 tsp turmeric, 1/4 tsp cumin (jeerakam), 2 green chillies along with little salt and water to form a nice paste.
11. Add the ground paste to the cooked mushrooms and mix well.
12. Cover and cook for another 7-8 minutes.
13. This dish goes well with Rice and Rotis.

Kerala Sambar Recipe

Kerala Sambar Recipe: 

Kerala Sambar is different from the typical Sambars made in the other South Indian states. Kerala Sambar is made using a mixture of different vegetables whereas the other sambhar is made using a single vegetable.

Kerala Sambar

The vegetables mostly added to Sambar are the following :-

·         Potato

·         Plantain (Vazhakka)

·         Yam (Chenna)

·         Carrot

·         Drum Sticks (Muringakka)

·         Okra/Lady’s Finger (Vendakka)

·         Beans

·         Sambar Cucumber (Velarikka)

·         Ash Gourd (Kumbalanga)

·         Ivy Gourd (Kovakka)

·         Tomato

·         Pumpkin (Mathanga)

·         Brinjal (Vazhuthananga)

Mixed vegetable Sambar

Ingredients

1. Mixed Vegetables cut into medium sized pieces – 3-4 cups
(I’ve used 1 potato,1 carrot, 2 drumsticks, 1/2 plantain, 1 tomato , 5 beans and a few pieces of brinjal)
2. Sambar Parippu / Tuvara Parippu (Sambar/Toor Dal) – 1/2 cup
3. Sliced Onion – 1 medium
4. Green chillies slit – 2
5. Garlic Pods – 4-5
6. Turmeric powder – 1/2 tsp
7. Tamarind – gooseberry sized ball
8. Chopped coriander leaves – 2 tsp
9. Red Chilly powder – 1 tsp
10. Coriander Powder – 2 tsp
11. Sambar Powder – 3 tsp
12. Mustard Seeds – 1/2 tsp
13. Red Chillies – 3
14. Curry Leaves – A sprig
15. Shallots or Pearl Onions (diced) – 1/4 cup
16. Asafoetida (Kayam) – A pinch
17. Oil – 3 tbsp
18. Water – As needed
19. Salt – As needed


PREPARATION METHOD FOR KERALA SAMBAR

1. Heat 1 tbsp of oil in a pressure cooker and saute the sliced onions, garlic and green chillies for 2 minutes.

2. Next add the diced vegetables and dal along with salt and 1/2 tsp turmeric powder and cover the pan and pressure cook on medium flame up to 2 whistles. (For pressure cooking, add enough water so as to cover the vegetables)

3. Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside.

4. When the dal and vegetables are done, remove the lid of the pressure cooker and add in the tamarind juice. Stir and simmer on low flame for some more time and add more salt if needed.

5. Add chopped coriander leaves and and sprinkle asafoetida powder and simmer for 2 more minutes. Remove from flame and keep aside.

6. Heat oil in a wok and allow mustard seeds to splutter.

7. Add shallots, red chillies and curry leaves and fry for a minute.

8. Mix in the sambar powder, coriander powder and chilly powder and fry for 2 minutes on low flame.

9. Now pour the sambar to the wok and mix well for a few minutes. Remove from flame and keep aside.

Recipe for Aapam in Kerala

Appam Recipe - the Queen of Kerala is a fermented flat bread made out of Rice and Coconut. In Tamil, it is known as “Aappam“. The Srilankans prefer to call it as “appa” or “hopper“. Appam is specially popular among the Syrian Christians of Kerala and some say that Appam was adapted from Jewish people who migrated to Kerala. Times have changed and I would say, Appam has become an identity of all Keralites.

There are numerous variations of Appam like Palappam, Velayappam, Kallappam, Vatayappam and so on….. Palappam - It’s made by grinding rice and mixing with Coconut milk.  

Kallappam - Traditionally, made using Toddy but people substitute it with Yeast. It’s made by grinding Rice, Coconut scrapes, shallots and Cumin.

Velayappam - It’s more or less like Palappam – batter is made by grinding together Coconut and Rice. Coconut Milk is not used.

Appam - The simplest of all which is made using Rice Flour and Coconut Milk.

Here is the recipe for making Appam using Rice Flour and Coconut Milk. It’s pretty easy as you don’t have to soak rice, scrape coconut or grind anything. Well, this Appam tastes really good and is the easiest of all but for the original Palappam or Kallappam taste, you will have to grind rice and can’t use Rice Flour.

Ingredients

1. Rice Flour -  2 cups
2. Rapid Rise Highly Active Yeast – 1 tsp
3. Sugar – 4 tsp
4. Coconut Milk – 1 Cup
5. Water – 1/2 – 1 Cup
6. Salt – A pinch

PREPARATION METHOD FOR KERALA AAPAM OR KERALA APPAM

1. For making Kurukku which is a thick paste, take 2 cups of water in a saucepan and add 2 tbsp of rava. Bring it to a boil stirring continuously. Reduce the heat to low and continue stirring. When the mixture becomes a thick paste, remove it from heat and allow it to cool.
2. In a bowl, combine 2 cups of Rice Flour, 2 tsp Sugar, Rava Kurukku, 1 tsp Yeast along with 1 cup Coconut Milk and a pinch of salt. Add little water around 1/2 cup and whisk to form a thick batter. I use Fleischman Rapid Rise Yeast to avoid keeping the batter over night for fermentation.
3. Leave the batter for 2 hours and allow it to ferment.
4. Just before preparing, you can add 2 tsp of sugar, if you like your appam to be sweet. The batter should have a thick consistency similar to that of Iddly Batter. Add some milk if the batter is too thick. Whisk everything well.
5. Heat a Non Stick Tava and pour a ladle full of batter. Do not spread the batter with the ladle.
6. Cover with a lid and allow it to cook for around 2 minutes.
7. Turn the appam and cook the other side till slightly brown.
8. Serve with Egg or Chicken or any vegetable curry.

Appam batter

Note

• If you are using Active Dry Yeast, please follow the procedure given below:
• In a small bowl, combine 1 tsp yeast and 2 tsp sugar in 1/4 cup of luke warm water. Keep it aside for 10-15 minutes and allow it to rise.
• Mix it with the remaining ingredients and keep the batter over night for fermentation.

Appam and Curry

Palappam

For making Palappam, just before preparing, add 1/4 cup of coconut milk to the batter and mix well.

• Pour a ladle full of batter into a Palappa Chatti (deep round pan used for Palappams) and swirl the Pan lightly, spreading the batter to the sides of the pan.
• Cover with lid and allow it to cook for 3-5 minutes. When the edges are crisp, remove the palappam carefully from the pan.

If you like the edges or laces to be golden brown, add more sugar to the batter

Kerala Puttu Recipe

Kerala Puttu is a very famous Kerala Breakfast which is made using Rice Flour, Wheat Flour or even Rava. It can be eaten along with sweet bananas, specially cheru pazham. Some people prefer having Puttu along with Egg Curry, Kadala (Bengal Gram) Curry, Cheru Payaru (Green Gram) Curry etc.

Grated Coconut

Rice Powder mixed with Water

INGREDIENTS FOR KERALA PUTTU RECIPE

1. Puttu Podi / Fried Rice Powder – 2 cups
2. Grated Coconut – 1/2 cup
3. Grated Cumin – 1 tsp
4. Luke Warm Water – Around 1/2 – 3/4 cup
5. Salt – As required
6. Sugar – 1/2 tsp

PREPARATION METHOD OF KERALA PUTTU RECIPE

1. Mix little salt in half to 3/4 cup of warm water.
2. Mix 1/2 tsp of grated cumin and 1/2 tsp of sugar with the rice powder.
3. Sprinkle water on the rice powder and start mixing it so as to make the powder wet.
4. Keep on sprinkling water and continue mixing, till u can make lumps when you clasp but which can be easily crumbled.
5. After the mixture has enough moisture, run it in a grinder for a few seconds so that there are no lumps.
6. For making Puttu, there is a special vessel known as Puttu Kutti which is placed on top of another vessel called Puttu Kudam.
7. Fill the PuttuKudam with water, not more than half its capacity.
8. Place a handful of grated coconut in the Puttukutty (special utensil) and then add the rice mixture till half, now add another handful of grated coconut. Continue adding rice mixture and top it with some coconut.
9. Close the lid and place the PuttuKutti on the PuttuKuddam and steam the Puttu for about 10-12 minutes.

It is ready to be served with Kadala Curry or Mutton curry or even with bananas.