Nadan Chicken Fry (Kerala Chicken Fry)

Nadan Chicken Fry

Nadan Chicken Fry

Ingredients:
1 kilo chicken pieces cut into small pieces
4-5 sprigs curry leaves

Make a paste:
1 tbsp coriander powder
1 tbsp chili powder
1 tsp pepper powder
1 tsp turmeric powder
½ tsp garam masala
2 tbsp ginger garlic paste
6-8 shallots
1 tbsp vinegar

Method:
Make a paste of all the above. Use little water if required. Add salt.
Marinate chicken pieces for minimum 30 minutes or overnight.
Cook chicken till done on medium flame. (Add a sprinkle of water if required).
Shallow fry or deep fry along with curry leaves.
Alternately, cook chicken on a nonstick pan and when done, add oil into the same pan and fry till golden brown.

Nadan Chicken Fry 1

Ginger Chicken

Ginger Chicken

Ginger Chicken (Dry)

Ingredients:
1 whole chicken cut into small pieces (you can use boneless too)
2 onions thinly sliced
2 tsp red chili powder
4 tsp ginger paste
3 tbsp oil

Marinade:
4 tbsp soya sauce
1 tsp mustard powder
2 tbsp tomato ketchup
2 tsp ginger paste
1 tbsp vinegar
Salt to taste

To garnish:
Ginger juliennes
Spring onion chopped

Method:
Marinate the chicken in the marinade for minimum 30 minutes.
Cook on high flame for 10 minutes (keep stirring) and then on medium flame till chicken is cooked and dry.
Heat oil and saute onions till translucent. Add ginger paste and chili powder and stir.
Add chicken pieces and mix well.
Fry for few minutes and take off fire.
Garnish with spring onion and ginger juliennes.

Ginger Chicken 1

Chicken Masala

Chicken masala

Chicken Masala

Ingredients:
1 whole chicken cut into large pieces (1000gms-1500gms)
2 medium onions chopped
1 large tomato chopped (seeds removed)
2 tbsp/ ginger and
1 pod garlic crushed
3-4 green chilies slit
1 tbsp coriander powder
2 tsp chili powder
1 tsp pepper powder
1 tsp garam masala powder
½ tsp turmeric powder
5 tbsp oil (preferable coconut oil)
Handful of curry leaves
1 tsp sugar

Method:
Heat oil and add sugar.
When it caramelizes and starts to bubble, add onion and saute till it’s about to brown. Add crushed ginger, garlic and some curry leaves and stir till raw smell goes.
Saute till onions become brown. Don’t mistake the brown colour from caramel.
Add chili powder, coriander powder, turmeric powder, pepper powder and garam masala powder. Fry well.
Add chicken pieces and tomato and adjust salt.
Add ½ cup hot water and cook on a medium flame till chicken is done.
Add coriander leaves and keep on low flame for 5-10 mins. This will bring a nice brown colour to the curry.

This is a fairly thick gravy curry. If you want more gravy, add little more hot water when you add water initially. Don’t add water at the last stages of cooking as the colour will not be attained.

This goes very well with chapathi and appam, but best with maida puri (puri made with all-purpose flour).

Chicken masala 1

Chicken Stew

Chicken Stew

Chicken stew

Ingredients:
1 whole chicken cut into small pieces (1000gms-1200gms)
2 medium onion sliced
4 tbsp ginger sliced
6 tbsp garlic slices
4-5 green chilies slit
Few sprigs of curry leaves
1 large potato cut into cubes
1 tbsp coriander powder
½ tsp pepper powder
1 tsp garam masala powder
½ tsp turmeric powder
3 small cardamom
3 cloves
1pc 2“ cinnamon stick
1 bay leaf (optional)
1 cup coconut milk (3 tbsp coconut milk powder dissolved in warm water)
5 tbsp oil (preferable coconut oil)
¼ tsp nutmeg grated

Method:
Heat oil and add cardamom, cloves and cinnamon.
Add chopped ginger, garlic and green chilies. Stir a few times and add onion and curry leaves. Stir till onion becomes translucent. Don’t brown the onions.
Add coriander powder, turmeric and garam masala. Stir a few times and add 1 ½ cups hot water.
When the water boils, add chicken pieces, potato and salt. Cook covered on medium heat till chicken is cooked.
Lower the flame and add coconut milk. Stir and adjust salt. For more gravy, add more coconut milk. Don’t let the coconut milk boil. When it starts to simmer, take off the flame. Sprinkle nutmeg powder, pepper powder and stir. Serve with Palappam.

Notes:
The potato cubes can be fried in little oil and added along with the chicken.
Adding chili powder will completely change this chicken stew, though you should try that tasty version as well.

Chicken Stew 1

Chicken Pakoda

Chicken Pakoda 1

Even though these are deep fried, I assure you these are very light on the stomach.

Crispy Chicken Pakoda / Fritters

Ingredients:
1 chicken breast (for 2 )
2 tsp soya sauce or 1 tsp vinegar
¼ – ½ tsp red chili flakes
½ tsp pepper powder
½ cup chickpea flour
2 tbsp corn flour
½ tsp chili powder
2 pinch baking soda
Salt
Oil for frying

Method:
Slice the chicken breast to half (so you have 2 chicken breasts). Now make thin strips of less than ¼” thickness.
Marinate with soya sauce, chili flakes, pepper powder and salt for 30 minutes.
Add chickpea flour, corn flour, chili powder, salt and enough water to make a runny batter.
Heat enough oil for deep frying.
Add the chicken pieces to the batter and mix so that it’s well coated. Place one strip at a time into the hot oil. Fry few strips at a time.
Turn and cook the other side; won’t take longer than 5 minutes to cook both sides. Drain on a paper towel and serve with sauce of your choice.

Chicken Pakoda 2

Chicken Bites

Chicken Dry Fry 1

Chicken Bites
Adapted from riascollection.blogspot.com

Ingredients:
1 kg chicken pieces or chicken breasts
2 tbsp ginger/garlic paste
1 tbsp Kashmiri chili powder
½ tsp turmeric powder
1 tsp pepper powder
3 tbsp soya sauce
1 tsp salt
2 medium onion
1 tsp mustard seeds
Handful of curry leaves
4-5 tbsp coconut oil

Method:Marinate chicken pieces in ginger/garlic paste, chili powder, pepper powder, turmeric powder, soya sauce and salt for ‘sometime’.  (Read ‘sometime’ as minimum half hour to overnight)
Cook in its own juice till cooked. If using chicken breasts, add ½ cup water.
Heat oil and splutter mustard seeds. Add onion and curry leaves and stir for few minutes.
Add cooked chicken and fry till the mixture is dry and dark brown in colour.
Serve as appetizer or as a side dish.

Chicken Dry Fry

Chicken Curry with Coconut Milk

Chicken Curry with coconut milk 1

Chicken Curry with Coconut milk

Ingredients:
1 whole chicken cut into medium pieces (1000gms-1200gms)
2 medium onion sliced
2 tbsp ginger chopped fine
3 tbsp garlic chopped fine
few curry leaves
2 medium potatoes cut into big pieces
1 tbsp coriander powder
1-2 tsp chili powder
½ tsp pepper powder
1 tsp garam masala powder
½ tsp turmeric powder
1 cup coconut milk (3 tbsp coconut milk powder dissolved in warm water)
4 tbsp oil (preferable coconut oil)
½ bunch coriander leaves chopped (1 cup)
3 cardamoms
2 cloves
2 small pieces cinnamon

Method:
Heat oil and add cardamom, clove and cinnamon.
Add onions, ginger, garlic and curry leaves and saute till they become brown.
Add coriander powder, chili powder, turmeric powder and garam masala. Fry nicely.
Add chicken pieces,potato, 1 cup water and salt. Cook covered on medium heat till chicken is cooked.
Add coriander leaves and stir.
Lower the flame and add coconut milk and simmer for few minutes and take off flame.

This curry has a very thick gravy. It goes very well with Pulav and Chapathi.

Chicken Curry with coconut milk

Chicken Skewers

Chicken Skewer

Chicken skewers are something all will enjoy anytime. It’s easy and not time consuming at all (hmm…don’t think about cleaning the grill now).
It’s a simple preparation, but chicken pieces on a stick somehow taste better. Kids will really enjoy.

This can be cooked on a pan on stovetop as well. Cover and cook till done and then increase the flame to brown the chicken pieces.

Chicken Skewers

Ingredients:
2 chicken breast cut into bite size pieces
2 tbsp Cajun spice (recipe below) or any marinade of your choice
1 tsp vinegar
1 tbsp oil
Bamboo skewers

Method:
Place the bamboo skewers in water at least 30 minutes. (It prevents from burning the skewers)
Marinate all ingredients for minimum 30 minutes or overnight.
Thread 4-5 pieces on each skewer and grill for 4-5 minutes each side.
Serve hot.

Next time, I am going to alternate chicken pieces with vegetables as well.

Cajun spice:
3 tsp paprika
2 ½ tsp garlic powder
½ tsp pepper powder
1 tsp onion powder
1 tsp cayenne( I use crushed red chili flakes)
1 tsp oregano
1 tsp thyme
Mix all and store in a glass container.

Notes:
Try different marinades on few sticks.
– tandoori masala mixed with yogurt
– soya sauce and crushed red chilies
– chili powder, cumin powder and vinegar
– chili powder and garam masala, lemon juice
– ginger/garlic paste and chili powder

Chicken Skewer

Chicken Curry with Spinach

Chicken curry with Spinach

This chicken curry tastes different just by adding the ingredients in a different order. Addition of spinach lends a wonderful colour and no one will notice the vegetable as well unless you tell them…..Not me!!

Ingredients:
1 whole chicken cut into small pieces
2 large onions chopped
2 tbsp ginger garlic paste
1 large tomato chopped
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coriander powder
1 tsp chili powder
1 teaspoon garam masala
½ tsp turmeric powder
5 tbsp oil
1-2 cups finely chopped spinach (not packed)
Salt

Method:
Heat oil and splutter mustard seeds. Add dry chilies.
Add onions and saute till the edges start to brown.
Add ginger garlic paste and saute for few minutes.
Now add tomatoes and some salt and saute till tomatoes become mushy.
Add all the dry powders and saute well.
Add chicken pieces and 1 cup boiling water. Cook till the chicken is done. Adjust salt.
Add chopped spinach leaves and cook for few more minutes with lid closed.
Garnish with chopped coriander leaves if you wish.

Chicken Curry with Spinach 1

Chicken cutlet

Chicken Cutlet

Ingredients:
900 gms -1 kg chicken breast
4 medium onion finely chopped
4-5 green chilies (or more as we are not adding peeper or chilli powder)
2” ginger piece
5 cloves garlic
Handful of curry leaves
2 big potatoes boiled
4-5 tbsp oil
1 egg
1 tsp garam masala powder
To coat:
1-2 eggs
1 cup breadcrumbs

Oil to fry
Method:
Boil chicken breast in little water with salt, pepper and turmeric powder. Drain excess water when done. Mince it in a food processor or chopper.
Mince garlic, ginger and green chilies together.
Chop curry leaves finely.
Heat oil and saute chopped onion.
When it turns translucent, add minced garlic, ginger and green chilies. Saute till the raw smell goes. Add curry leaves and stir. Add chicken mince and garam masala.
Stir for few minutes and take off fire.
When it cools, add mashed potatoes and mix well. Add a beaten egg and mix again. Shape into cutlets or small balls. Dip in beaten egg and roll in breadcrumbs. Heat oil and deep fry.

Note:
You can freeze the extra ones. Freeze in a single layer on a plate and then stack them in a container or ziplock bag.
Chicken cutlets are not on the soft side like meat. If you have difficulty making shape, add more beaten egg, a little at a time.
You can add pepper powder if you wish, but I usually don’t for any cutlets. Cutlets made with only green chilies for spice have a unique taste.