Wednesday, 6 November 2013

Kerala Chicken Kozhierchi



800 Grams Chicken
4 Onions Sliced - Long.
2 Teaspoon Garlic Paste.
2 Teaspoons Minced Ginger.
2 Teaspoon Coriander Powder.
2 Teaspoons Freshly Ground Black Pepper.
1 Cup Coconut Milk.
2 Teaspoons Mustard Seeds.
Curry Putta
Red Chili Powder / Dried Red Chilies.
Haldi.
Garam Masala.
Coconut Oil + White Oil.

Heat oil , splutter mustard seeds , add curry leaves and dried red chilies . When curry leaves begin darken add onions and cook 4-5 minutes till they soften - dont allow them to brown. Then add ginger garlic , saute a minute , add chicken .. and bhuno till chicken is half done.
Now add the rest of the spice ( not coconut milk or garam masala ) , and slowly bhuno the chicken by adding 2-3 tablespoons of coconut milk at a time , keeping the chicken covered ! This way use up the entire coconut milk and allow the chicken to cook in it over low heat . When the chicken is done and there is hardly any gravy left and the coconut milk has left it's oil as seen in the pic .. sprinkle the garam masala and adjust flavors. I tweak it with 1/2 tablespoon of lemon juice.Anything slow cooked in coconut milk gives you delicious and succulent results !
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