Oven Grilled Chicken

What I read today and What I am inspired by

Connect. Connect with your heart. Peel those layers of frustration, stress and confusion away, Laziness is a symptom that you're not connected to your heart. You're not living your truth. 

Instead connect. Connect with your heart. Deep down, you're not lazy.And you know it. Connect with your soul, listen to your intuition (Allah bestowed to you for a reason!) and get crystal clear on what truly matters to you. Nobody procrastinates when they're living from their heart. And guess what darling? It's not a struggle!!(Inspired &Fabulous)

Todays Recipe : Oven Grilled Chicken

Ingredients :

Chicken Pieces : 2large pieces (preferably legs)

Chilly Powder : 1 tsp

Garam masala Powder : 1 tsp

Kasuri Methi(crushed) : 1/2 tsp

Ginger Garlic Paste : 1 tsp

Pepper Powder : 2 tsp

Soya Sauce : 2 tsp

Lemon Juice : 3 tsp

Oil : 3 Tbs

Salt

Method :

• Grind all ingredients into puree.
• Make slits on the pieces and marinate with this puree.
• Keep overnight in the refrigerator
• Place a wire rack in the oven
• Preheat the oven at 180C
• Bake it for 20 mins ,flip and bake for another 20 mins.
• Finally change to grill mode for 3-4 minutes
• Serve.

Back again with a simple Chicken Roast - Chicken Peera

Yeah, I am here again to dust off my favourite place for sharing some simple and humble recipes of mine. It was very necessary to step back from here for my little cutie , but I really did miss my place and all of you . Now she is one and I decided to return here to my lovely spot and a huge thanks to the readers even during this long absence. My hope is to get back into blogging more regularly with my stirring and sauteing..

Off to todays special dish
This spicy chicken roast is very easy to make,simple yet delicious. The addition of the grated coconut gives the rustic flavours of kerala and the wonderful taste from those crunchy and sweet bites.

Ingredients :

1. Chicken (cut into medium size pieces,wash and drained ) : 500 gm
2. Onion(sliced) : 2 medium
3. Green chillies (slitted) : 2-3
4. Ginger garlic Paste : 1 tsp
5. Tomato (Chopped ): 1
6. Turmeric powder :1/2 tsp
7. Garam Masala : 3/4 tsp
8. Curry Leaves : 2-3 springs
9. Salt 
10. Dry red chilly : 2 
11. Red Chilly Powder : 1.5 tsp
12. Coriander Powder : 1.5 tsp
13. Fennel powder : 1 tsp
14. Grated coconut : 3-4 tbsp
15. Coconut Oil

Method :

• Cook the chicken pieces with the ingredients numbered from 2 to 9(half of the sliced onions) in a kadai without any water. The water will oozes out from the chicken for the cooking process.(medium flame)
• Switch off the flame when the pieces are well cooked.
• Now heat oil in another kadai and add the sliced onions,curry leaves and dry red chillies.
• Saute till the onions get brown.
• Now add the red chilly and coriander powders, saute till the raw smell goes.
• Add the cooked chicken pieces and dry roast for some time.
• At the end add the fennel powder and grated coconut,mix well.
• Stir and mix well for 1-2 minutes,,
• Switch off the flame and cover till serving

Ready!!!!!!Serve!!!!!!!Enjoy!!!!!!!!

Recipe Source : Kitchen Corner

Curry leaf Pepper Chicken (Dry Version)

Today I am sharing a finger licking delicacy of chicken with full of flavours of curry leaves,pepper and coconut,the three magical taste makers in kerala cuisine. 

Ingredients :
Chicken(cut into medium size pieces) : 500gm

For marination :
Red Chilly Powder : 1 tsp
Turmeric Powder : 1/4 tsp
Garam Masala : 1/2 tsp
Salt

For roast:
Onion :1 (chopped)
Green Chilly : 2-3 (slitted lengthwise)
Curry Leaves : 5-6 springs
Ginger Paste : 1 teaspoon
Crushed pepper : 1 tsp
Fennel seeds : 1/2 tsp
Coriander leaves (chopped) : 2 tsp
Grated Coconut : 3 tbsp.
Coconut Oil : 2 tbsp
Salt

Method :
Marinate the chicken pieces with the ingredients under marination and keep aside for half an hour.
Cook the marinated chicken without adding any water till to get a dry texture . (The water oozes from the chicken should be completely evaporated and the chicken should be only half cooked)
Heat oil in a pan ,splutter fennel seeds,add chopped onion,ginger paste and saute till transparent.
Add the pepper powder ,half cooked chicken and combine well.
Keep the pan open in medium flame and cook the chicken by stirring continuously.
Now add the chopped coriander leaves and mix them well.
Heat oil in another pan and splutter the green chillies and curry leaves and pour into the roast.
Now add the grated coconut into the roast and combine everything together.
Stir continuously to get a dark and dry roast as shown in the pic.

Ready!!!!!!!!!!!Serve!!!!!!!!!!!Enjoy!!!!!!!!!!

Chicken Chilli Roast(Fry)

Here's a very delicious chicken roast in which the key ingredients are fried onions and the aromatic,flavourful crushed spices like pearlonions,ginger,garlic and green chillies and having a touch up with some soya sauce to give the chinese twist.

Ingredients :
For marination

1. Chicken(Cut and cleaned into medium pieces) : 1 kg
2. Red Chilly Powder : 3/4 tsp
3. Pepper Powder : 1.5 tsp
4. Turmeric Powder : 1/4 tsp
5. Salt

To grind :

1. Pearl Onions/Shallots : 7-8
2. Garlic : 5-6
3. Ginger : a medium size piece
4. Green Chilly-2-3

For the Roast :

1. Onions(sliced thinly):2 medium
2. Tomato(chopped): 2 small
3. Curry Leaves: 2 springs
4. Pepper Powder : 1/2 tsp
5. Soya Sauce :1 tbsp
6. Coriander Leaves : 2-3 tbsp
7. Oil :
8. Salt

Method :

• Marinate the chicken pieces with the ingredients under marination and keep aside for 1-2 hour preferably in fridge.
• Coarsely grind the ingeredients under 'to grind' and keep aside.
• Heat oil in a wide pan and add the sliced onions for  frying.Stir in between and when it is golden brown in colour drain them on to a paper towel.
• Add the marinated chicken pieces in the same oil and deep fry them.
• Drain on to a paper towel when it is golden brown.
• Take out half of the oil from the pan and add the ground mixture and curry leaves into it.
• Saute them well and add the chopped tomato.
• Saute till the tomatoes get soft and pulpy.
• Now add the fried chicken pieces, soya sauce and pepper powder.Mix well and add the fried onions and coriander leaves.
• Mix everything together well and cook for 2-3 minutes.
• Switch off the flame and garnish with chopped coriander leaves.

Ready!!!!!Serve!!!!!!Enjoy!!!!!

Recipe Source : Magic Oven(Kairali TV)

Coconut Chicken Curry(Thenga aracha chicken curry)

This thick,delicious chicken curry is a traditional preparation from my mom's house.,For each and every curries,especially non vegetarian,my grandmother was using ground coconut.Those were the happy and beautiful days of childhood with my siblings and cousins during vacation over there.And having those tempting coconutty curries...

Ingredients :

1. Chicken(cut into medium size pieces ) : 500 gm
2. Onion(sliced) : 2
3. Pearl  onions(chopped ) : 1 tbsp
4. Ginger (grated) : 1 tsp
5. Garlic (chopped) : 1 tsp
6. Green Chillies : 2 (slitted lengthwise)
7. Tomato (chopped) : 1 
8. Red Chilly Powder : 2 tsp
9. Coriander Powder : 1.5 tsp
10. Turmeric Powder : 1/2 tsp
11. Garam masala : 1/2 tsp
12. Salt
13. Coconut Oil

For grinding :

1. Grated Coconut : 3/4 cup
2. Fennel Seeds : 1 tsp

For tempering:

1. Pearl Onions : 2-3(chopped)
2. Curry Leaves: 1 spring
3. Oil 

Method :

• Wash and drain the chicken pieces.
• Grind the coconut and fennel seeds into a fine paste by adding 2-3 tsps of water.
• Heat oil in a pan .Add onions,pearl onions and greenchillies.
• Saute well till the onions get transluscent.
• Add ginger,garlic and saute for 2-3 minutes.
• Now add red chilly powder,coriander powder and turmeric powder.
• Saute well till the raw smell goes.
• Now add chopped tomatoes and saute continuously until it gets mushy.
• Add chicken pieces,1/2 cup of water ,garam masala and salt.
• Cook till the chicken is done.
• Add the ground coconut and combine well.
• Turn the flame into low.
• Allow the gravy to slight boil for 4-5 minutes.
• Switch off the flame.
• Heat 2 tsps of coconut oil in another pan and saute the pearl onions and curry leaves well
• Pour it into the curry and close the pan .

Ready!!!!!!!!!!!!Serve!!!!!!!!!!Enjoy!!!!!!

Thattukada Chicken Fry - Re-creating a thattukada in my kitchen

This is a heavenly chicken fry having the full elegant  flavours ,that we want.I adapted this recipe from a malayalam cookery show in Jai Hind TV (Swad). Actually I was attracted by the name 'thattukada' itself..I have a special affection towards  thattukadas from my childhood..

This recipe is in my drafts for long...The problem is that a complaint will happen today against me..ie..."Appa...Mamma didnt give the chicken fry to me..She made it only for posting it in her blog..

Ingredients :

1. Chicken : 500 g(cut into medium size pieces)
2. Red Chilly Powder : 1 tbsp
3. Turmeric Powder : 1/2 tsp
4. Green Chilly : 2-3
5. Ginger : a medium size piece
6. Garlic : 3-4
7. Vinegar : 1 tsp
8. Soya Sauce : 1 tsp
9. Cinnamon : 1 small stick
10. Cloves : 2
11. Pepper corns : 1/2 tbsp
12. Salt
13. Oil (for frying) 

Method :

• Dry roast the pepper corns ,cinnamon and cloves for 2-3 minutes in medium flame.
• Add chilly powder and turmeric powder into it and roast for few seconds in low flame.
• Switch off the flame and keep it aside.
• Grind the ginger,garlic and green chillies together into a paste.
• Grind the roasted mix into a fine paste by adding little water.
• Marinate chicken pieces with the ground paste(both),vinegar,soya sauce, salt and keep aside for 30 minutes.
• Pressure cook the marinated chicken pieces for only one whistle without adding water and switch off the flame.
• After opening ,if any water is left, evaporate it completely for coating the chicken pieces with the masala well.
• Heat oil in a frying pan and shallow fry the pieces.

Drain them and serve...Enjoy the simple,delicious Thattukada Chicken Fry

Spicy Chicken Fry (Kerala Style)

Did all of you get bore with my meat and fish recipes repeatedly??????..I too badly want to share a veggie recipe...

What to do????Vegetable dishes are  made very rarely during this Ramzan season...If I want to  save a day from the meat and fish varieties ,,,it should be eggs...And for suhoor(early morning meal), we seldom have rice and curries..mostly it is one glass of milk or a banana........If rice is there, the curry is a simple rasam or moru curry with the beef fry I've posted earlier....And these two curries of mine are not that much good....(According to my H)...And one more opinion from him is that I dont know the basic recipes which everybody knows well,and his mom knows very well....

Anyway I will try...Insha Allah...and one more Insha Allah is there..After ramzan, I will try to post 5-10 vegetable dishes repeatedly..

Every time, the chicken pieces in the chicken curry are left over and shifted to the fridge...and the next day it is transformed into cutlets or samosas....,,,,,,,,,,,one among the transformations is my chicken Ulli vada..remember???????Last day with madakku pathiri, I decided to make a spicy egg masala and this kerala style chicken fry..Normally I don't use coriander powder in my chicken or fish fries....While talking with my sis on Skype, I told her that I want to make a  chicken fry differ from the normal one..Then she suggested to add coriander powder and it was a big hit,,,and it had that thani naadan flavour,which we get from the local tea stores and thattukadas in Kerala...

Ingredients :

1. Chicken Pieces (cut into medium size pieces) : 500 gm
2. Red Chilly Powder : 1 tbsp
3. Coriander Powder : 1 tsp
4. Turmeric Powder : 1/2 tsp
5. Black Pepper Powder : 1 tsp
6. Garam masala : 1/2 tsp
7. Curry leaves (chopped): 1 tbsp
8. Coriander Leaves (Chopped) : 1 tbsp
9. Vinegar : 3/4 tsp
10. Ginger Garli Paste : 1 tsp
11. Salt
12. Coconut Oil

Method 

• Marinate chicken with all the ingredients except oil and keep aside for 1-2 hour.
• Shallow fry them in hot oil in a wide pan, by turning frequently
• Drain the chicken pieces and add sliced onions(only 1 or 2) & curry leaves into the same oil.
• Saute for some time , drain and use them for garnishing our spicy Chicken Fry

Ready!!!!!!Serve!!!!!!!!!

Easy Irachi Pola

This irachipola is not the traditional one. It is the modern version ,very easy to make  without any hassle.It is an invention of a lazy house wife.So it may be named as Shaains Irachi pola ,,right??

My Appu is not fond of any sweets , even chocolates also..He always opts the spicier side...When I make Kaipola,he will not take even a single piece and always tells me that "mamma, I want the spicy,chicken filled something like kaipola...I showed him the images of athishayapathiri from google...After that everyday,he asks,when will u make that snack for me..."

And one more thing...proudly I'm saying...he completed 11 fasts till now..Alhamdulillah!!!!

And today I promised that I will prepare the chicken cake to him, and I fulfilled it in this way.

Ingredients :

1. Eggs : 3 
2. Chicken breast piece(cut into small pieces ) : 1/2 cup
3. porotta/ chapathi :2 (chopped)
4. Meat Masala : 2 tsp
5. pepper powder : 2 tsp
6. Salt
7. Garam Masala : 1 tsp
8. Curry leaves : 1 spring
9. Coriander leaves (chopped): 1 tsp
10. Ghee : 1/2 tsp
11. Cashew nuts (for garnishing)

Method :

• Cook the chicken with meat masala powder, pepper powder, garam masala and salt.
• Beat the eggs well with little pepper powder, garam masala and salt.
• Chopped the cooked chicken into fine pieces.
• Add the cooked chicken, chopped porotta, curry leaves, coriander leaves and salt
• Combine everything well.
• Heat a non stick pan and add ghee and swirl the pan .
• Add the egg batter into it and cook in very low flame for 10-15 minutes.

Ready!!!!!!Serve!!!!!!!!!

Cashew Pepper Chicken - Another experiment

Something quite special..............It is a very delicious chicken curry with a flavourful mild spice from the crushed blackpeppers and the slight crunchiness and creamy gravy from cashews.....It's definitely a must try for all the chicken lovers and it is a best combination for chapati,rotis as well as south Indian breakfasts like appam, idiyappam, dosa etc.......

Ingredients :

1. Chicken : 500gms
2. Onion : 3 small(2 large)
3. Ginger garlic paste : 1 tsp
4. Curry leaves : 2   springs
5. cashews : 6-7 
6. Crushed black pepper : 2 tbsp(you can increase or decrease the qty as per your spice level)
7. Turmeric powder : 1/2 tsp
8. Coriander powder : 1/2 tsp
9. Fennel powder : 2 tsp
10. Garam Masala : 1 tsp
11. Salt
12. Oil
13. Coriander leaves :(For garnishing)

Method :

• Soak the cashews in water or milk  for about half an hour.
• Grind it into a creamy paste.
• Wash and drain the chicken pieces well
• Heat oil in a pan and add sliced onions and curry leaves.
• Saute well and add ginger garlic paste
• When the onions and ginger garlic paste are well cooked,add all the masala powders and combine well.
• Now add the chicken pieces and combine with the masala well;
• Add enough water to cook.
• When the chicken pieces are half cooked , add the cashew paste and reduce the flame to low.
• Keep in low flame until the chicken pieces are well cooked with a creamy thick gravy
• Garnish with the chopped coriander leaves

Ready!!!!!!!!!!!!1Serve!!!!!!!!!!!!

Chicken 65 Kerala Style

This is one of the most popular starter in Indian restaurants.Very easy to prepare and the result is fantastic.....will get a juicy, crispy, chicken fries...Usually it is made up of boneless pieces...but I use boneless pieces for few snacks only like cutlet,samosa etc...Whenever I make chicken curry at home...the boneless pieces finally transformed into these snacks.  So here also I use the bone pieces....Yesterday I had this yummy juicy chicken 65 with pathiri and my usual chicken curry. Anyway this mouth watering recipe will surely make you want for again...........

Ingredients :

1. Chicken : 500 gm(Cut into medium size pieces)
2. Kashmiri Chilly Powder : 2 tbsp
3. Turmeric Powder : 1/2 tsp
4. Corn flour : 1 tsp
5. Ginger Garlic paste : 2 tsp
6. Curry Leaves (Chopped) : 2 springs
7. Coriander Leaves : 2 tsp(Chopped)
8. Cumin Powder : 1/2 tsp
9. Lemon juice : from a big lemon
10. Salt
11. Oil

Method :

• Marinate the chicken pieces with all the ingredients  and keep aside for an hour.
• Heat oil in a pan and fry till cooked (neither deep nor shallo fry ...in between)

Ready!!!!!!!!!!!!!Serve!!!!!!!!!

Chicken Peralan

Famous dry chicken preparation having the full flavours that has the ability to awaken the taste buds of any Keralite.It goes well with rice and any kind of rotis..If you give it a try, definitely you will be the star of your family...

Ingredients :

1. Chicken : 500 gms(cut into medium size pieces)
2. Onion&Pearl Onions : 1 Cup(sliced)
3. Ginger Garlic Paste : 2 tsp
4. Tomato : half of a big one
5. Green Chillies :2-3
6. Curry Leaves : 3-4 springs
7. Red Chilly Powder : 2 tsp
8. Coriander Powder : 3 tsp
9. Garam Masala : 1 tsp
10. Black Pepper Powder: 1 tsp
11. Turmeric Powder : 1/2 tsp
12. Salt 
13. Oil

Method :

• Marinate the Chicken Pieces with all the spice powders, salt  and keep aside for half n hour.
• Heat oil in a pan.
• Saute the onions,pearl onions, green chillies and curry leaves.
• Saute well and add ginger garlic paste and tomato.
• After sauteing well add the marinated chicken and combine well
• Stir well and cook for 4-5 minutes (Keep the lid open)
• Transfer it into a pressure cooker and wait for one whistle in medium flame.
• After releasing the steam, take the chicken pieces out without any gravy in it.
• Heat oil  and shallow fry the chicken pieces.
• When it fries well, add the gravy in the pressure cooker.
• Allow to boil well and combine
• Stir and mix well upto get a dry texture

Ready!!!!!!!!!!Serve!!!!!!

Varutharacha Chicken Curry

A traditional super chicken curry with the perfect blending of roasted coconut with the same rustic spices like   coriander, fennel and the additional ingredients such as pearl onions and curry leaves..This curry can be seen any part of Kerala with slight variations. Whenever there is appam or pathiri at my mother's house this curry is a must...The making of this curry takes some time,but the result will be outstanding...Nobody can resist their taste buds to have this if they got a chance to have once in their life time...

Ingredients :

1. Chicken : 500g(cut into medium size pieces)
2. Onion : 2
3. Pearl Onions : 7-8
4. Ginger Garlic Paste : 2 tsp
5. Red Chilly Powder: 2tsp
6. Coriander Powder: 3tsp
7. Turmeric Powder : 1/2 tsp
8. Fennel Seeds : 1 tsp
9. Coconut Grated : 1 cup
10. Curry Leaves : 3-4 springs
11. Salt
12. Coconut Oil

Method :

• Heat 1/2 tsp coconut oil in pan and add the grated cocnut with 2-3 shallots sliced,2 curry leaves and fennel seeds.
• Roast well into dark brown colour and switch off the flame.
• Add red chilly powder and coriander powder into it and combine well
• When it cools, grind into a smooth consistency.
• Crush the 5-6 pearl onions and keep aside.
• Pressure Cook the chicken with the pearl onions crushed, ginger garlic paste, turmeric powder and sliced onions.
• After cooking this add the ground mixture and allow to boil in medium flame.
• Heat 3 tbsp coconut oil in a pan and add 2-3 shallots sliced and 2 springs curry leaves.
• When the onions become brown in colour and a nice aroma comes pour this into the curry and keep in flame for another 2-3 minutes.
• Switch off the flame and close the pan till serving

Ready!!!!!!!!!!!

Shallow Fried Pepper Chicken

Yes, here's a choice for the health conscious people, who love fried stuffs..............This Chicken Fry is a fried version with very little oil and having a pepper flavour..

This fry is a perfect combination with kubbus or any Rotis and Arabian Hummus..

Shall we've a try...........

Ingredients:

1. Chicken : 500 gm(cut into small pieces)
2. Pepper Powder : 3 tsp
3. Turmeric Powder : 1/2 tsp
4. Coriander Powder : 1 tsp
5. Ginger Garlic Paste : 1 tsp
6. Salt
7. Curry leaves : 2-3 springs
8. Vegetable Oil
9. Cumin Powder&Fennel Powder : 1 tsp(each 1/2 tsp)

Method 

• Marinate the chicken pieces with all the ingredients except oil for 1-2 hour and keep aside.
• Cook in a wide pan without adding any oil.
• Cook till all the water from the chicken evaporates and at this time add oil(only for coating the chicken pieces)
• Stir fry it upto get a dry texture.
• Add curry leaves, shallow fry for some time and switch off the flame...

Ready!!!!!!!!!Serve!!!!!!!!!

Easy Chicken Curry

This curry is very easy to make and at the same time very delicious too.Usually I make this curry with pathiri...yes our aripathiri...because making pathiri is a time consuming job and after that heavy load i am forced to choose this easy option..As it has a thani naadan flavour, it well suits with the authentic pathiri..

Ingredients :

1. Chicken : 500gm(Cut into medium size pieces)
2. Onion : 2(sliced)
3. Pearl Onions : 5-6 (sliced)
4. Ginger Garlic Paste : 2 tsp
5. Green Chillies : 2-3(Slitted)
6. Tomato :1 (Chopped)
7. Red Chilly Powder : 2tsp
8. Coriander Powder : 1 tsp
9. Turmeric Powder : 1/2 tsp
10. Pepper Powder : 1 tsp
11. Garam Masala : 1/2 tsp
12. Fennel Powder : 1 tsp
13. Salt
14. Oil

Method :

• Pressure cook the chicken with all the ingredients except pearl onions, curry leaves and fennel powder for about 1-2 whistles in medium flame.
• Heat oil in a pan.
• Saute pearl onions and curry leaves together.
• After sauteing add fennel powder..
• Saute for another 1 minute.
• Pour the gravy into it ,allow to boil for 3-4 minutes and switch off the flame.

Ready!!!!!!!Serve!!!!!!!!!!

Nadan Kozhi Mulaku Curry

A traditional and fragrant Kerala Chicken Curry.

Ingredients 

1. Chicken : 500gm(Cut into medium size pieces)
2. Onion : 2
3. Ginger Garlic Paste : 2 tsp
4. Green Chilly : 2-3
5. Curry leaves : 2-3 springs
6. Pearl Onions : 5-6
7. Tomato : 1
8. Red Chilly Powder : 2tsp
9. Coriander Powder : 1 tsp
10. Turmeric Powder : 1/2 tsp
11. Fennel Powder : 1tsp
12. Pepper Powder : 1/2 tsp
13. Garam Masala : 1/4 tsp
14. Salt
15. Coconut Oil
16. Coriander Leaves

Method :

• Heat oil in a pan and Saute onions sliced,sliced pearl onions, green chillies and curry leaves.
• When the onions get transluscent,add ginger garlic paste and saute well.
• After that add all the spice powders except garam masala and saute again.
• When the raw smell goes, add the chopped tomato and cook well.
• When the tomato is completely mix with the masala ,add chicken pieces and 1/2 cup of water.
• Cook well in a closed pan in medium flame.
• Add garam masala and switch off.
• Garnish with chopped coriander leaves.

Ready!!!!!Serve!!!!!!!!!

Haven't yet tried our chicken dishes...

Kuttanadan Chicken Curry
Chicken Tomato Masala

Chicken Potato Stir Fry

Surprisingly Easy Recipe. Potatoes can easily make a pair with any type of meat..isn't it????
This delicious stir fry is a regular visitor on our table.

If you love Nadan Kerala Recipes. this dish will definitely make you stay tuned!!!!!!!!!!!!!!

Ingredients :

1. Boneless Chicken Pieces : 1 Cup(cut into small pieces)
2. Potatoes : Half Cup (Cut into small pieces)
3. Red Chilly Powder : 2 tsp
4. Coriander Powder : 2tsp
5. Fennel Powder : 1tsp
6. Black Pepper Powder : 1 tsp
7. Garama Masala : 3/4 tsp
8. Curry Leaves : 2-3 springs
9. Coconut Oil Salt

Method  :

• Mix all of the above ingredients including the oil also in a large bowl by crushing with our hand.
• Heat a pan and add the mixture and cover well.(Medium Flame)
• After 2-3 minutes the water from the chicken oozes out  and at that time open the lid.
• Cook until the gravy reduced and combine well with the chicken potato mix
• Now add 2-3 tbsps of oil and Curry Leaves and stir well.
• Stir continuously upto get a texture shown in the pic
• Flavourful, Delicious non veg stir fy is ready..

Serve with rice or any Rotis etc.......

Kuttanadan Chicken Curry

A homely Chicken Curry prepared in authentic Kuttanadan style , in which the Chief taste making members are black pepper , and Coconut Milk.

Want to have a lick??????

Ingredients

1. Chicken : 500 gm(Cut into medium size pieces)
2. Potato : a small one(cut into large pieces)
3. Onion : 2 small
4. Ginger Crushed: 1 tsp
5. Garlic Crushed: 1 tsp
6. Curry Leaves : 2 springs
7. Green Chillies : 2
8. Turmeric Powder : 1/2 tsp
9. Coriander powder : 1tsp
10. Pepper Powder : 2 tsp
11. Fennel Powder : 1 tsp
12. Cinnamon /Karuva Patta : 1 small piece
13. Cloves /Grampu : 2-3
14. Cardamom pods/Elakka : 2-3
15. Pepper Corns : 2-3
16. Thin Coconut Milk : 1 Cup
17. Thick Coconut Milk : 1/2 Cup
18. Coconut Oil : 1.5 tbsp
19. Salt : As required

Method :

• Heat oil in pan and add the whole garam masala
• After 5-10 seconds add the crushed ginger,garlic, green chillies and curry leaves
• Saute well for some time and add the onion sliced.
• Saute again till the onions turn transparent.
• Now add all the masala powders and saute again(low flame) for 2-3 minutes
• Add the chicken pieces and combine well with tha masala.
• Now add the thin coconut milk and cover the pan.(medium flame)
• Add the potato pieces,when the chicken is half cooked
• When the chicken pieces are completely coated with the gravy(it should be cooked well), add the thick coconut milk and combine.
• Do not boil.When small bubbles are seen at the edges of the pan, switch off the flame and Cover well
• Wait for 5-10 minutes before serving.

This curry goes well with Kerala breakfasts like Appam , Idiyappam and makes a good combo with bread too!!!!!!!!!!!!!