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.

Chocolate Walnut Brownie

The Chocolate Walnut Brownie is an all time favorite for me I can have this anytime of the day, but mostly this is a birthday delicacy as not everyone at home is fond of cake with frosting so this compensates for all the cake lovers at home.....

I don't limit this recipe to making brownies but if you have cupcake or muffin moulds not harm in experimenting.

At the end of the day those close to you should say that is some good stuff we ate......

What I like most of this recipe is you don't even have to use you hand mixer for too long maximum of 5 mins

Baking Time: 20-30 mins                 No of brownies: 16                           Baking Tin: 8 inch square Tin
Baking Temp: 160 Degrees 
Ingredients

• Dark chocolate cut into small pieces (250 gms) I use selbourne 
• Butter (113 gms) + extra for greasing (*if using unsalted butter add 1/4th tbsp to your flour mixture
• All Purpose Flour (95 gms)
• Vanilla extract (1 tsp)
• Eggs (2 nos preferably at room temperature)
• Baking Powder (1tsp)
• Baking Soda (1tsp)
• Walnuts (25 gms chopped coarsely) optional
• Chocolate Chips  (25 gms) optional
• Icing sugar (1tsp)
• Water
• Honey (1 tsp)

Method

• Preheat the oven at 160 Deg, grease and line the Cake Tin with parchment paper (butter paper)  if you don't have this just dust your pan with flour (be careful not to use too much flour our you may end up with a burnt brownie)
• First lets get the dry ingredients ready Sieve Flour + salt*+Baking powder+Baking soda do this three times to ensure that all ingredients mix well. Keep this aside
• In a double boiler melt the chocolate  (you can also use your microwave takes a minute) I prefer the double boiler.
• After the chocolate has melted add in the butter and mix this till the butter mixes well with the chocolate. Remove from heat and let the mixture cool.
• Now add eggs one at a time to this mixture and beat well with the hand mixture or wooden spoon till it mixes well.
•  Add the vanilla extract to this mixture.
• Add the dry ingredients in three past incorporating with the cut and fold method.
• Pour the mixture into the tin then place the walnuts and chocolate chips over the cake 
• Bake this at 160 Deg for 20-25 mins or until a skewer inserted in the middle of the cake comes out clean or with little crumbs.
• After baking make a mixture of icing sugar + water + honey and brush it on the brownie when still hot just enough to keep the crust moist.
• Cut into 16 squares and serve with vanilla icecream.

You can also have a glazing of chocolate ganache go wild and enjoy an amazing Chocolate walnut brownie!!!!!