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.