22 July, 2014

Kannur Chicken Curry Special

Kannur Chicken Curry Special

  This Kannur Chicken Curry is special because of the method in which it is prepared. Onions are fried to a crisp golden color and ground to  paste for the tasty gravy. Black pepper is also a star ingredient. It’s very easy to prepare and goes well with Pathiri or Kai Pathiri. Thanks to my friend Shimna for the Recipe.

Kannur Chicken Curry Special

Recipe Type: Main / Curry / Kerala Author: Recipes ‘R’ Simple Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 6

Ingredients:  (You will need a pressure cooker and a small wok for frying)

• 1 kg chicken cut into small pieces
• 4 medium – large  onions, chopped up finely
• 3 ripe tomatoes
• a handful of curry leaves
• 3 Tbsp Fresh Coriander , finely chopped to sprinkle over the curry
• ¼ cup cooking oil – coconut oil for authenticity

For marinating the chicken:

• 1 tsp chilli powder
• ½ tsp turmeric powder
• 1 tsp salt
• 1 tsp lime juice

For the masala paste:

• 1 Tbsp Bright Red Chilli Powder
• 1 Tbsp Coriander Powder
• 1 tsp garlic
• 1 tsp ginger
• 1 small stick cinnamon
• 3 cardamom pods
• 1 – 2 Tbsp Black Pepper Corns – adjust to taste

 

Method:

• Clean the chicken well. Cut into small pieces.
• Drain well. Apply all the Ingredients for Marinade and Set aside while you fry the onions.
• Add all the ingredients for the masala paste to a small mixer jar and grind to a smooth paste. Remove from jar and set aside.
• Heat the oil in the small wok /pan and fry the finely chopped onion in this till golden  and crispy. This will take a good 10 minutes or so on medium heat. Keep an eye on it or it will burn towards the end. The onion should not turn black.
• Remove the crisp golden onions and add to the same grinder jar in which we made our masala paste ( Reserve a few Tbsp of the fried onion for garnish first). Grind the fried onions to a smooth paste as well. Set aside.
•  Remove most of the oil that we used in the wok to your pressure cooker now.
• Leave a tiny bit in the wok and fry the chopped up tomatoes in this oil till pulpy and almost like a sauce.
• Heat the remaining oil in the pressure cooker. (Do not add extra oil for this curry).
• When the oil is hot, add the masala paste and cook, while continuously stirring till the oil separates, the masala turns a darker shade in color and no longer smells raw.
• Add the marinated chicken to the pasted and toss in the masala, to thoroughly coat the chicken as well as fry the pieces slightly.
• Now add curry leaves, The fried onion paste and the fried tomatos and stir well.
• Add a very small amount of water – ½ cup or so. and bring to boil.
• Add salt to taste.
• Close the pressure cooker. Cook on high till you hear the first steam whistle.
• Reduce heat and wait for the next whistle.
• JUST BEFORE the 3rd steam whistle escapes, turn off the cooker and leave to cool completely. (This step gives a very tender chicken).
• Garnish with the finely chopped coriander leaves and the reserved fried onions.
• Serve with Pathiri / Idiyappam etc.

Kannur Chicken Curry Special

Try it and let us know – Kannur Chicken Curry Special .

 

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