Indian Chicken Kerali Food

KERALA ROADSIDE CHICKEN

Kerala Roadside Chicken image

In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It's worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that's unique to Kerala, but any flatbread, or even rice, works well. It's also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.

Provided by Kim Severson

Categories dinner, poultry, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

5 cloves garlic, peeled
1/2-inch-piece ginger, peeled
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 teaspoons Kashmiri chile powder (or substitute hot paprika)
2 teaspoons ground fennel seeds
2 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon kosher salt
3 cups coconut oil
1/4 cup coconut oil
2 large shallots, thinly sliced
3 whole small dried red chiles (such as Japones or arbol), broken into 3 pieces each
12 to 15 curry leaves

Steps:

Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.

Nutrition Facts : @context http, Calories 1198, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 122 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 103 grams, Sodium 397 milligrams, Sugar 2 grams, TransFat 0 grams

SOUTH INDIAN (KERALA) CHICKEN CURRY

South Indian (Kerala) Chicken Curry image

This is a yummy medium spicy chicken curry in a thick sauce. I have attempted to modernize it a bit without taking away from the authentic taste, hope you enjoy this as much as DH & I do!

Provided by SweetnSpicy Chef

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 teaspoons coriander powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/8 teaspoon pepper
1/4 cup oil (I like canola)
1/2 teaspoon mustard seeds
1/2 cup onion, cut in thin long slices
5 garlic cloves or 5 teaspoons chopped garlic
2 teaspoons gingerroot, thin slices or 2 teaspoons crushed gingerroot
4 green chilies, slit at one end
4 -5 curry leaves
1 medium tomatoes, cubed
1 teaspoon vinegar
1 kg skinless chicken, with bone cut up in pieces
1/2 teaspoon salt (to taste)
1 cup coconut milk
1/2 cup water (or alternatively use 2/3 cup of coconut powder & 1 1/2 cup of water)
2 medium potatoes, washed, peeled & cubed
3 teaspoons tomato paste
chopped fresh coriander, for garnish (optional)

Steps:

Heat oil in a deep pan.
Mix/Grind coriander, chili, turmeric and pepper together in a bowl - set aside.("A").
Fry mustard in hot oil and sauté onion, garlic, ginger, chili and curry leaves ("B") till onions are golden.
Once done - remove onion mixture from oil to another frying pan & add tomatoes and keep over low heat till tomatoes dissolve from their skins.
Meanwhile in the deep pan, add chicken, vinegar, salt, and spice mixture ("A") - stir for a few minutes . Mix coconut milk & water and add. Cover the pan with lid & cook over med-low heat ("C").
When the meat is cooked through, add the potatoes. Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from "B" and add the tomato paste.
Leave uncovered & stir once in awhile. When the potatoes are cooked through & the curry thickens, remove from heat & garnish with chopped coriander & enjoy with jasmine or basmati rice!

Nutrition Facts : Calories 804.6, Fat 36.2, SaturatedFat 16.3, Cholesterol 212.5, Sodium 564.8, Carbohydrate 35.3, Fiber 6, Sugar 10, Protein 83.7