KERALA ROADSIDE CHICKEN
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It's worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that's unique to Kerala, but any flatbread, or even rice, works well. It's also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.
Provided by Kim Severson
Categories dinner, poultry, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
- In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
- In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
- Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.
Nutrition Facts : @context http, Calories 1198, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 122 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 103 grams, Sodium 397 milligrams, Sugar 2 grams, TransFat 0 grams
KERALA CHICKEN CURRY - INDIAN HOTEL STYLE
Kerala chicken curry is loaded with big South Indian flavours. A final tempering gives this curry an extra kick.
Provided by romain | glebekitchen
Categories Main Course
Time 40m
Number Of Ingredients 26
Steps:
- Pre-heat a small skillet over medium-low heat.
- Add the spices to the skillet.
- Toast, shaking the pan, until they start to get fragrant. This should take a two or three minutes.
- Let cool and grind to a fine powder. I like a coffee grinder for this. The old ones with the blade work well. Bad for coffee. Great for spices.
- You won't need anywhere near all of it so transfer it to a jar with a tight fitting lid and store in a cool, dark place. Use it as a funky peppery garam masala if you like.
- Measure out your spice mix. Stem your curry leaves. Prep your chicken. Measure out a cup (237 ml) of Indian hotel curry gravy. Cut up your green chilies. Slice your shallot.
- Have your garlic ginger paste, tamarind and coconut milk handy. You're good to go now.
- Heat 1 tbsp of coconut oil over medium low heat in the same little pan you used to toast the spices.
- Add the shallots and cook until the shallots start to brown.
- Add the mustard seed and about 10 curry leaves and cook until the shallots are nicely brown. Set aside.
- Heat the oil in a medium sized frying pan until the oil just starts to shimmer.
- Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This can get a little messy.
- Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn.
- Add the green chilies. Cook another 30 seconds or so.
- Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.
- Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and cook about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.
- Add the tamarind paste and coconut milk. Stir well to combine.
- Look at the consistency. If you are happy with it, cover and simmer for 2 minutes. If it's too thick, add a bit of water and stir to combine. If it's too thin don't cover it to let it reduce.
- While the curry is in it's final simmer, warm up the tempering over low heat.
- Transfer the kerala chicken curry to a serving dish and drizzle/sprinkle it with the tempering.
- Kerala chicken curry is great with rice and chapatis or parathas.
Nutrition Facts : ServingSize 2 servings, Calories 745 kcal, Carbohydrate 30 g, Protein 38 g, Fat 56 g, SaturatedFat 34 g, Cholesterol 161 mg, Sodium 1261 mg, Fiber 11 g, Sugar 7 g
25 EASY INDIAN CHICKEN RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken recipe in 30 minutes or less!
Nutrition Facts :
SOUTH INDIAN (KERALA) CHICKEN CURRY
This is a yummy medium spicy chicken curry in a thick sauce. I have attempted to modernize it a bit without taking away from the authentic taste, hope you enjoy this as much as DH & I do!
Provided by SweetnSpicy Chef
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a deep pan.
- Mix/Grind coriander, chili, turmeric and pepper together in a bowl - set aside.("A").
- Fry mustard in hot oil and sauté onion, garlic, ginger, chili and curry leaves ("B") till onions are golden.
- Once done - remove onion mixture from oil to another frying pan & add tomatoes and keep over low heat till tomatoes dissolve from their skins.
- Meanwhile in the deep pan, add chicken, vinegar, salt, and spice mixture ("A") - stir for a few minutes . Mix coconut milk & water and add. Cover the pan with lid & cook over med-low heat ("C").
- When the meat is cooked through, add the potatoes. Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from "B" and add the tomato paste.
- Leave uncovered & stir once in awhile. When the potatoes are cooked through & the curry thickens, remove from heat & garnish with chopped coriander & enjoy with jasmine or basmati rice!
Nutrition Facts : Calories 804.6, Fat 36.2, SaturatedFat 16.3, Cholesterol 212.5, Sodium 564.8, Carbohydrate 35.3, Fiber 6, Sugar 10, Protein 83.7
INDIAN CHICKEN KERALI
Make and share this Indian Chicken Kerali recipe from Food.com.
Provided by Punky Julster
Categories Chicken Breast
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare a marinade by combining lemon juice, curry, red pepper, turmeric, black pepper, cinnamon, cloves, salt and water in a shallow pan.
- Cut chicken into 1-inch strips and place in the marinade for 20 minutes, turning at least once.
- In a heavy skillet or Dutch oven, heat oil and sauté onions for 2 to 3 minutes.
- Add potatoes and carrots and brown them slightly, stirring constantly for about 4 minutes.
- Add tomato sauce, chicken and marinade. Simmer for 45 minutes to 1 hour, stirring frequently.
Nutrition Facts : Calories 762.6, Fat 40.2, SaturatedFat 9.4, Cholesterol 181.6, Sodium 571.9, Carbohydrate 35.3, Fiber 5, Sugar 4.4, Protein 63.2
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