Amma Special: Kerala Chicken Curry Recipe

I always wonder who taught Amma to cook so well, whatever she makes tastes so good, even if doesn't really know how it taste, Amma is a vegetarian!!! but her chicken curry can give good chef's a run for their money. 

Amma would say the gravy should not be so like liquid that the meat will float in it, nor should it be so thick that rice doesn't taste well with it. This chicken curry has very little ingredients but the taste makes you feel you have so many spices in it.

Kerala Chicken Curry (Kozhi Varthaarchata) 

Preparation Time: 45-60 mins                                                             Serves: 4

Ingredients

Chicken pieces (medium sized pieces) - 1 kg
Freshly grated coconut - 1/2 cup
Garlic - 5-6 cloves
Onions -  2 nos (thinly sliced)
Small onions - 4-5 nos
Curry Leaves - a handful
Cinnamon - 1/2 inch stick
Cardamom - 1 no
Cloves - 2 nos
Coriander powder - 2 tbsp
Chili Powder - 2 tbsp
Turmeric Powder - 2 tsp
Ginger Julienne - 2 tbsp
Oil -  4- 5 tbsp
Green Chillies - 2 slit in halves

Method

1. Clean the chicken pieces and add 1 tbsp ginger julienne + turmeric powder and slit chillies and let this rest till we make the masala for the curry
2. Dry roast garlic for a minute
3. Dry roast cardamom + cloves + cinnamon (whole spices)
4. In a pan heat two tbsp oil, when the oil is hot add coconut+ curry leaves + small onions +  roasted garlic + roasted whole spices.
5. Saute till the the coconut mixture turns red (It should resemble like red ants in Amma's words). Stir continuously or the mixture will burn. 
6. Add Coriander powder and saute for 30 secs, turn of the heat and add the chilli powder
7. Let this mixture cool down and then grind this into a smooth paste.
8. In a thick bottom vessel heat 2 tbsp oil and add onion + ginger + curry leaves and saute till the onions are slightly golden in colour.
9. Add the ground masala and fry this till the oil floats (this should take 2-3 mins)
10. Add the pieces of chicken and very little water cook on low heat till the chicken is half cooked
11. Add salt and cook till the chicken pieces are well done. 
12. If the gravy is too watery keep the lid open and let the curry cook till you get the desired consistency
13. Serve this with Kerala Parathas/Boiled Rice/Rotis

Tips

1. If you wish to make this dry just keep the lid open till all the water evaporates, it tastes equally good.
2. Try to use fresh chicken, trust me it tastes better!!!

Amma Special: Kerala Fish Curry

Amma never had a liking towards Non Vegetarian food, But she made the best non vegetarian food ever. Wonder how she knew how spice goes to make the best fish curry. Amma always says do not think of measuring the ingredients you use "Taste" is what matters. 

So today my blog takes me to the most simplest of Amma's fish curry. 

Kerala Fish Curry 

Traditionally in Kerala households this dish is made in a clay pot. We at home like prawns cooked this way any other fish will always do but for my sisters and me it is prawns that works.

Ingredients

Fish Fillets - 500 gms
(King Fish (Surmai), Sardines (Tarali), Mackarel (Aiyla, Bangda), Prawns
Coconut grated - 1/2 cup
Onions - 2 (cut in halves)
Ginger - 1 inch cut in two pieces
Curry Leaves - Handful
Corriander Powder - 2 tbsp
Chilli Powder - 2 tbsp 
Tamarind Water - 1/2 cup
Coconut Oil - 1 tbsp
Green Chillies: 2 
Salt to taste


Method

1.  Wash the fillets, de-vein the prawns and rub a little salt.
2. In a mixer jar add the onions + curry leaves + Ginger pulse for 5 seconds till it coarsely ground. (If you have a mortar and pestle just crush the ingredients together.
3. Grind together coconut + coriander powder + chilly powder into a smooth paste with as little water as you can. 
4. Now place both these mixtures in clay pot add the Tamarind water and salt. Adjust the taste. At this stage you can also adjust the taste.
5. Add the fish fillets (prawns) let this cook on a low flame for 5-10 mins.
6. Add 1 tbsp coconut oil to this mixture. When the oil float on the surface your fish curry is ready.
7. Add curry leaves and slit green chillies at this stage.

Serve this with hot piping boiled rice and Fish Fry. Anything served on a plantain leaf enhances the taste of the food you eat try this with the Fish curry and rice.