Chicken Stew/ Chicken Ishtu

Chicken stew is an excellent combo curry with Appam. This combination is very important in Christian cuisine. It goes well with idiyappam, chappaty, Roti, etc. Cooked with vegetables like carrot, beans, potato, green peas and chicken, it is a very healthy dish.

Ingredients

1. Chicken 200gm

2. Carrot 1 small

3. Potato 1 small

4. Beans 3 or 4 sliced to small pieces

5. Curry leaves 1 strand

6. Green Chillies slit lengthwise

7. Cardamom 2

8. Cinnamon 1 small piece

9. Pepper corns few

10. Cloves 2

11. Garlic 2 pods

12. Ginger 1'' piece

13. Coriander leaves 2 or 3 strands

14. Turmeric powder(optional) a pinch (do not use if you like your stew white)

15. Oil, Salt

16. Onion 1 medium sized sliced a bit coarsely(not too fine)

17. Thin coconut milk 1.5 cup

18. Thick coconut milk 1 cup

19. Garam masala 1 pinch(optional)

Method:

1. Heat oil in a pan.

2. When hot, add curry leaves and saute.

3. Add the masalas, cardamom, cinnamon, cloves, pepper corns, and saute.

4. Add garlic, ginger, green chillies, one by one, sauting in between.

5. Add onion and saute well for about 4 mins.

6. Add turmeric if you are using.

7. Add the chicken pieces. Make them small. You can use boneless or with bone. Its your preference.

8. Saute well for 7 to 8 mins.

9. Simmer and add thin coconut milk and let it get cooked for 8 mins (or until it gets cooked.. Try eating a piece)

10. If you feel a lack in flavour, you can add a pinch of Garam Masala.

11. Add sliced potatoes.and carrot.

12. Let it get cooked in lowest flame.

13. When everything is cooked, add the thick  coconut milk.

14. Garnish with coriander leaves.

Enjoy your yummy and healthy chicken stew.

Varutharacha Chicken Curry(Chicken in roasted coconut paste gravy)

This recipe is a regular at my house as my family loves it a lot.
It had been waiting in my drafting list for long. Finally it gets its place. I had been holding it since I was not happy with the picture. Hoping to replace with a good one , when I make it next time.

Ingredients:

Chicken 1 Kg
Onions 4
Shallots 15
Garlic chopped 3 tbsp
Ginger chopped 2 tbsp
Green chillies 8 slitted lengthwise /chopped
Coconut 3/4 cup
Coriander powder 2tbsp
red chilly powder 1.5 tbsp
Hot chilly powder 1.5 tbsp
Garam masala powder(freshly ground) 2tsp
Curry leaves 2-3 springs
Salt
Oil

Method

1.Wash the chicken well with vinegar, salt & turmeric powder and keep aside.
2. Dry roast the coconut until dark brown colour. Stir continuously when you do   this and make sure coconut is not burnt.
3. Add the powders to this and stir well until they are mixed and set it to cool.
4. Saute onions & shallots in a pan with required oil, until they are golden brown in colour.
5. Now add in Ginger, garlic & green chillies. Saute well until all are blended well.
6. Throw in the curry leaves.
7. Grind the cooled dry roast coconut masala mixture first without water , and then add some water so that they form fine paste.
8. Add this to the pan and blend them well.
9. Check for the salt & consistency.
10. Add the chicken pieces & add some more water if you like more gravy.
11. Serve hot with rice, chappatty, Appam, bread, etc.




Notes

If you are using pressure cooker, give one whistle for the chicken to cook. Chicken gets cooked fast so be careful not to give more.

Chicken 65

Ingredients:

1. Boneless chicken 1/2 Kg (small cubes)

2.Corn flour 2 tbsp

3.Maida (All purpose flour) 1 tbsp

4.Yogurt 2 tbsp

5.Soya sauce 2 tsp

6.Ginger garlic paste 2 tsp

7.Red Chilly Powder 2 tsp

8.Hot Chilly Powder 1 tsp

9. Garam Masala Powder - Freshly grounded 1/2 tsp

10.Lemon Juice 1 tsp

11.Egg 1 

12.Vinegar 1/2 tsp

13.Salt -to taste

14.Oil - As required

Preparation:

Mix all ingredients together all ingredients and marinate the chicken pieces with this.Refrigerate for 2-3 hrs.

Heat oil in a pan and deep fry the chicken pieces until they turn reddish brown and are very crispy.

Garnish with fried green chillies,curry leaves,onions & coriander leaves.

Chicken Roast

Ingredients

1. Chicken – 1/2 Kg

2. Onion – 2 to 3

3. Small onion – 7

4. Garlicpaste – 3 tbsp 

5. Ginger paste– 3 tbsp

6. Tomato – 1 medium sliced

7. Tomato ketchup – 1 tsp

8. Curry leaves – 3 strands

9. Hot chilli powder – 1 tsp

10. Kashmiri chilli powder – 1.5 tsp

11. Pepper powder – 1/2 tsp

12. Coriander powder – 1/2 tsp (optional)

13. Fresh garam masala powder – 1.5 tsp

14. Turmeric powder – 1 dsp

15. Coconut milk – 5 tbsp

16. Coconut oil – 2 tbsp

17. Salt – to taste

For marinade

1. Ginger garlic paste - 1 tsp
2.Fennel Powder - 1 tsp
3.Pepper Powder - 1 tsp

4.Kasmiri Chilly  Powder - 1 tsp
5.Hot Chilly Powder -1/4 tsp
6.Turmeric Poweder -1/4 tsp
7.Fresh lime juice - 1 small lime
8.Salt - to taste.

Preparation
Marinate the chicken pieces with a paste of the above ingredients.
Now keep it in fridge in sealed plastic ziploc bags for  1-2 hrs. This helps in absorption of  Masala to chicken pieces.
Cook the chicken pieces in a pan in coconut milk.Stir in between.
When the chicken is cooked add, 2 tbsp coconut oil and let it fry till crispy.
Meanwhile, in another pan, saute onion in coconut oil till golden brown. Add some salt to trigger the process.
Now add ginger, garlic & curry leaves. Saute well again.
Add tomato slices and saute until they are mashed well.
Add the chilly powder, coriander powder, turmeric powder & pepper powder & salt.
Now add ketchup. Reduce if you are dont like it much sour.
When everything mixed well, add chicken pieces, saute well, so that gravy is mixed well with the pieces.
Server Hot !

Source:
http://yummyoyummy.blogspot.com/2010/02/chicken-rost.html