VARIOUS CHICKEN RECIPES OF KERALA

Chicken- 1kg, onion- 2nos, green chilly- 2nos, tomato (big)- 1, ginger (small)- 1piece, garlic- 4 cloves, red chilly powder- 1/2 teaspoon, coriander powder- 2 tablespoon, turmeric- 1/4 teaspoon, coconut milk- 1/2 coconut grated and squeezed into milk, cloves- 4nos, salt as needed.

Slice onion, ginger, green chilly and garlic into small pieces. Fry them in coconut oil ( any edible oil) in medium heat. when it becomes little bit brown, pour all the above powders and continue cooking for 5 minutes. Then mix the sliced tomato and cover the vessel for 2 minutes.

Little smash the tomato, add chicken pieces and salt. Stir to mix it well, cover with a lid and cook for 25-30 minutes. watch out if any water needed and stir it periodically. Now add coconut milk and cook for 10 more minutes. Before taking add the cloves ( break the whole ones ) and let it little bit cool down before serving.

Chicken- 1kg, chilly powder- 3/4 tablespoon, black pepper- 1 tablespoon, garlic- 5-6 cloves, ginger- small piece, turmeric powder- 1/2 teaspoon, curry leaves- 10-15nos, onion-1 (sliced ), coconut oil- 1 cup, salt as needed.

Make a paste of chilly powder, black pepper, garlic, ginger, turmeric powder and salt by adding water. Marinate the chicken pieces in this paste for around 12 hours. Take around half of the oil and fry the marinated chicken pieces it becomes light brown. Drain the pieces. Add green chillies, curry leaves and onion to the remaining oil and fry for 3-4 minutes. Add the fried chicken to this, little bit salt and cook for 6-7 minutes. Serve hot.

Chicken- 1kg, black pepper- 1teaspoon, onion- 1, cardamon, cinnamon- 2nos, soya sauce- 1 tablespoon, salt and coconut oil as needed.

Cut chicken into pieces suitable to roast and make holes all over with a fork. This is to get the marinating paste inside the chicken. grind the onion, cinnamon, cardamon, black pepper. pour soya sauce and salt into a vessel, add the grinded things and chicken pieces to this. Marinate for about 1 hour. Now steamed the chicken pieces, when it is cooked heat oil and fry the chicken until brown. Turn the pieces occasionally while frying.  

Chicken (boneless) -1kg, tomatoes and onion (chopped)- 2nos, green chillies- 3, curry leaves- 10nos, ginger (crushed)- 1 medium sized, garlic (crushed)- 5nos, black pepper- 1tsp, Garam masala- ( freshly grinded cardamon, cinnamon, cloves, cumin, fennel and nutmeg ), coriander powder- 2tbsp, chilly powder- 2tbsp, chicken masala powder- 4tbsp, salt and oil as needed.

Cut the chicken into medium pieces. Fry the chilly, coriander and chicken masala powders for 3 minutes in a very low flame. Make a ginger and garlic paste, salt and black pepper and 3/4 of the above fried powders, mix with the chicken pieces, marinate it for about 11/2 hours.

Pour oil into a pan and heat it. Fry the sliced onions, curry leaves and green chillies till the onions become brown. Add the tomatoes and fry till it mashes.Now add the remaining masala powders and cook for 3 minutes. Add the chicken pieces and cook for 6-7minutes by covering the pan.

Now add some water and then cook on a low flame for about 30 minutes. Don't forget to stir periodically. Add more water if required. You can open the lid if water is more and cook for some another 5 minutes and the taste will increase by doing so also.

Chicken (boneless)- 1kg, green chillies- 4nos, capsicum- 1, onion- 2 (chopped), black pepper powder- 1tsp, ginger (1medium) and garlic (6nos)- chopped, chilly powder- 1tsp, tomato sauce- 6tsp, soy sauce and hot and sweet chilly sauce- 4tsp, salt and oil as required.

Make a marinating medium of (maida- 3tbsp, egg- 2, red chilly powder- 1tsp, soy sauce- 1 tbsp, garlic and ginger paste- 1/2 tsp each, corn flour- 2tbsp, tomato paste- 1tbsp, salt and water as needed). Add the chicken pieces to this thick paste and marinate for about 11/2 hours. Then deep fry the marinated chicken pieces in oil in a frying pan. take it out. Fry the onion, green chillies, ginger and garlic in another pan till the onions become brown. Add the capsicum and cook for 1 minute.

Now put the above sauces, chilly powder and salt, cook in a low flame by stirring well. Add the chicken pieces and pepper powder into this and cook for 5 minutes, mix well to get a thick paste. Serve with rice or chapattis. 

Chicken- 1/2 kg (boneless), Ginger and garlic paste- 2tsp, cashew and almond paste- 3tbsp, chilly powder- 2tsp, coriander powder- 1tsp, onion- 1(chopped), tomato paste- (smashed paste of 2 tomatoes), turmeric powder- 1/4 tsp, oil, butter and salt and orange colour as required, garam masala- 1tsp.

Cut the chicken into small pieces. Fry onion in to light brown and add ginger and garlic paste with water into this. Stir well. Mix the powders and salt, then add cashew and almond paste and tomato paste  with water into this and stir continuously. When the mix starts to boil add little colour and the chicken pieces. Add if water required and the ready gravy should be thick and you can add butter and the garam masala at the last stage ( 1or 2 minutes before taking).