Chutney chicken(Chicken in thick coconut gravy)

Well my husband named it chutney chicekn because of the coconut chutney flavour! Actually I wanted to make a dark colored tempting chicken dish, but  daydreaming  mademe forget to roast ingredients before grinding and hence resulted in this, but we simply loved it. The thick gravy made it a lovely combo with rice, guess it would be equally gud with rotis too, n may b dosas!

Ingredients:

1. Chicken -  1/4 kg
2. Onion- 1 , thinly sliced
3. Tomato- 1 small, chopped
4. Curry leaves- 8-10
5. Mustard seeds-1/2 teaspoon
6. Grated coconut- 1/2 cup
7. Coriander powder-3 teaspoon
8. Fennel seeds- a pinch
9. Cumin seeds- a pinch
10. Cardamom- 1 pod
11. Cinnamon stick- 1 inch stick
12. Dried red chillies-5
13. Turmeric powder- 1/2 teaspoon
14. Salt- 1-2 teaspoon, as required
15. Oil-1 1/2 tablespoon
16. Water

Method:

1. Grind together 1/2 the sliced onions, ingredients 6-12 together to a thick paste(use little water if required)
2. Heat oil in a pan and splutter mustard seeds.
3. Add the onions and saute till soft
4. Add the tomatoes, curry leaves and saute for a hwile
5. Add the chicken pieces,salt and turmeric ,mix well
6. Add the ground paste along with 1/2 cup water and mix well
7. Cover and cook in low flame for 10 min or till chicken is cooked.
8. Check for the salt and spice requirements.
9. Cook in high flame for another 5-6 mins till the gravy becomes thick.
10. Remove from fire and serve hot
11. Enjoy !

Enjoy chutney chciken! Happy Day!

Chicken Thoran

Chicken enriched with coconut serves as a good side dish with rice/Rotis. The real star here is the coconut gravy! May sound a bit weird, but we just loved this dish.

Ingredients:

1. Boneless chicken cut into small cubes- 1 cup
2. Grated coconut- 3/4 cup
3. Onion- 1 medium, very thinly sliced
4. Pepper powder- 1/2 teaspoon
5. Red chilly powder- 1 teaspoon
6. Turmeric powder- 1/2 teaspoon
7. Dried red chilly- 2
8. Chicken masala- 1/2 teaspoon
9. Salt- 1-2 teaspoon, as required
10. Mustard seeds- 1/2 teaspoon
11. Curry leaves- 8-10
12. Oil- 1 1/2 tablespoon

Method:

1. Cook the chicken with 1/2 teaspoon each of salt and pepper with 1/4 cup water, and water is absorbed completely.
2. Coarse grind coconut,chilly powder,turmeric powder,chicken masala, 5 curry leaves,keep aside
3. Heat oil in a pan,splutter mustard seeds, red chillies.
4. Add the thinly sliced onions and saute till soft.
5. Add the  curry leaves, cooked chicken and mix well.
6. Add the coarse ground coconut mixture along with salt and mix well.
7. Cover and cook in low flame for 3-5 mins, till the mix becomes thick.
8. Remove from fire,serve hot with rice or rotis.

The chicken bites along with crunchy coconut bites add more taste to the dish, Please have a try.

Fish Curry in Coconut Gravy

A very delicious fish curry which serves as a fine combination with rice as a main curry, with puttu, dosa, appam and plain bread!

Ingredients:

1. Fish- 1/2 kg
2. Tomato- 1, sliced
3. Onion- 1 large, thinly sliced
4. Green chillies- 2, slit
5. Garlic- 4 pods, chopped
6. Mustard seeds- 1/2 teaspoon
7. Red chilly powder- 3-4 teaspoon
8. Turmeric powder-1/2 teaspoon
9. Coconut,grated- 1 cup
10. Curry leaves- A handful
11. Tamarind paste(thick)- 3/4 teaspoon
12. Water- as required
13. Oil- 1 tablespoon

 Method:

1.  Marinate the cleaned fish with 1/2 teaspoon turmeric and 1 teaspoon each of salt and red chilly powder and keep aside.
2. Meanwhile heat oil in a pan, add onion(Keep 1 teaspoon of onions, cubed aside), garlic and saute till soft.
3. Add the green chillies, tomatoes and saute
4. Add the remaining chilly powder,turmeric powder,salt,cover and cook for 5 mins.
5. Meanwhile Grind the grated coconut with little water to a very fine paste.
6. Add the ground paste along with turmeric paste to the boiling onion base,stir well.
7. Add the marinated fishes and mix well.Add water if required
8. Check for the salt requirements and add more if required.
9. Throw in the curry leaves.
10. Cook covered in low flame for 10 mins.
11. Saute the cubed onions till dark brown
12. Add them to the curry and mix well.
13. Remove from fire and move onto a serving bowl.

Serve with rice. Check for the spice and tamarind requirements and add more to suit your taste.

Coconut Chicken/ Thenga Kozhi

Chicken side dish rich with fried coconut. Coconut lovers will love every bite of this dish!

Ingredients:

1. Chicken- 1/2 kg
2. Onion- 1 onion,sliced
3. Grated coconut- 1 cup
4. Curry leaves- 10- 15
5. Ginger- 1 inch chopped finely
6. Garlic-4 pods,chopped
7. Cinnamon- 1 stick
8. Cardamom- 2 
9. Cloves- 2
10. Fennel seeds- 1/2 teaspoon
11. Pepper corn- 4
12. Chilly powder- 2 teaspoon
13. Turmeric powder- 1/4 teaspoon
14. Coriander powder-1 teaspoon
15. Salt- as required
16. Oil for frying

Method:

1. Marinate the cut chicken pieces with 1 teaspoon chilly powder,turmeric powder salt and keep aside.
2. Heat oil in a pan and add ingredients 5-11 and saute till aroma fills the air.
3. Cool them and grind to a fine paste with little water.
4.  In the same pan saute the grated coconuts till they turn brown. Please be careful not to burn them.
5. Drain and keep aside.
6. To the same pan add curry leaves,onions and saute till tender.
7. Add the ground paste and saute for 2 mins
8. Add the chicken pieces, salt,1/2 cup water cover and cook in low flame till chicken is cooked.
9. Add the fried coconut and mix well. 
10. Keep on fire till the gravy thickens and the coconut sticks on to the chicken pieces.
11. Move to a serving dish and garnish!

Serve with rice /chapathi/ roti/ dosa/ appam.. Its lovely. I just love biting the fried coconut pieces!

Fish Curry in Fried Coconut Gravy

A spicy fish curry goes well with rice and only rice! Any time favourite for fish lovers. The coconut flavour makes the gravy rich.

Serves- 4

Ingredients:

1. Fish,cut- 10 pieces
2. Grated coconut- 1 cup
3. Onion- 1 large,sliced
4. Tomato- 1 big
5. Green chillies- 2,slit
6. Garlic- 4 pods
7. Dried red chillies- 2
8. Ginger- 1 inch piece
9. Chilli powder- 1 tablespoon
10. Coriander powder-1 tablespoon
11. Salt-1 teaspoon
12. Turmeric-1/2 teaspoon
13. Pepper powder- 1 teaspoon.
14. Curry leaves
15. Oil
16. Water

For marinating:

1. Chilli powder-3 teaspoon
2. Turmeric powder-1 teaspoon
3. Pepper powder-1 teaspoon
4. Salt-1 teaspoon

Method:

1. Marinate and keep the fish aside for an hour(minimum)
2. Heat 1 tablespoon oil in a pan
3. Add grated coconut, 1/2 of the sliced onion, cut ginger,garlic,red chillies,curry leaves
4. Stir continuously in low flame till these turn brown.
5. Make sure they don't get burned.
6. Add 1/2 tablespoon chilli powder,coriander powder,pepper powder. Stir well for a min.
7. Take out from flame and allow to cool.
8. Grind them to a very fine paste.
9. Meanwhile, cut the remaining onions into slices, and make 1 teaspoon of them into small cubes.
10. Saute the sliced onions in oil.
11. When they turn golden brown add the chopped tomatoes,green chillies.
12. Add the remaining chilli powder,turmeric powder,salt.
13. Stir well in low flame.
14. Cook covered for 5 mins.
15. Add the marinated fish pieces along with 1 cup water.
16. Cook covered for 10 mins, stirring in between.
17. Add the grind paste, half cup water , stir well.
18. Cover and cook for another 10 mins adding curry leaves.
19. Transfer to a serving bowl.
20. Saute the cubed onions till dark brown.
21. Add them to the curry and mix well.

Serve hot with rice. Can be had with chapathis, Puttu, Appam,Idiappam etc. Add more salt and spice if required. Kerala style coconut fish curry is ready to be served.

Pudina Chutney

A well known side dish for rice varieties like Ghee rice, Biriyani.

Ingredients:

1. Pudina leaves- A handful
2. Curry leaves- A handful
3. Salt-1 teaspoon
4. Green chillies-3 nos.
5. Grated coconut- 1/2 cup
6. Ginger- 1/2 inch piece, cut finely
7. Onion- 1/4 cut finely
8. Water- 1/3 cup

Method:

1. Mix ingredients well with enough water
2. Grind to a fine paste in a mixer.

Pudina chutney is ready! Serve with hot biriyanis along with raita to enjoy multiple flavours.