Having grown up in Calicut, my Hubby often talks about Malabar food. He swears that the Chaps that is served in Calicut hotels cannot be had anywhere else. So it is with great expectations that I cooked this Malabar Chicken yesterday to find out if it would turn out anything like the chaps. Hubby never minces words :). He said the curry is good but it is nothing like the chaps. The chaps it seems has a distinct aroma that enters your taste buds even before the food! But the children who has never eaten chaps loved the curry and made it up for me! They told me that it tasted like a hotel curry that they liked. As for me, I have no idea how chaps tastes and I cannot find a distinctive recipe too for the same.
Malabar Chicken Curry
Adapted from Marias Menu
Ingredients
1. Chicken - 1 Kg (measured after cleaning)
2. Sliced small onion - 1/2 cup
3. Chopped ginger and garlic - 3 tsp, each
4. Whole dried red chilli - 6
5. Whole coriander seeds - 1 tbsp
6. Fennel seeds (perumjeerakam) - 1/2 tsp
7. Coconut - 1/4 cup
8. Onion - 2 medium, sliced
9. Green chilli - 4 chopped
10. Turmeric powder - 1/2 tsp
11. Tomato - 2 big, sliced
12. Small onion - 3 sliced
13 Chilli powder - 1 tsp
Salt
Curry leaves
Oil - I used coconut oil
Hot water - 1.5 cups
Method
1. Heat oil in a pan and saute curry leaves & sliced small onion. After a few minutes add dried red chilli, whole coriander, fennel seeds,ginger and garlic. When it is fried well, add grated coconut, mix well. Fry it till the coconut becomes golden brown. Let it cool for sometime. Add enough water to the cooled coconut mixture and grind to a smooth paste.
2. Heat oil in a pan and add thinly sliced onion and green chili. When onion is fried well (golden brown colour), add turmeric powder and salt & stir for a few minutes. Add tomato and cook. When tomato becomes soft add the ground paste to this and mix well. Add 2-3 tbsp of water and mix well. Add cleaned chicken pieces to this, combine well and
add hot water for the chicken to cook. Cover and cook in low flame and stir in between and cook till the chicken is done.
3. Meanwhile heat oil in another pan and add thinly sliced small onion(4) and curry leaves. Add chili powder to this and fry well. Add this to the cooked chicken and mix well. Serve hot with ghee rice, plain rice or roti.
Malabar Chicken Curry
Adapted from Marias Menu
Ingredients
1. Chicken - 1 Kg (measured after cleaning)
2. Sliced small onion - 1/2 cup
3. Chopped ginger and garlic - 3 tsp, each
4. Whole dried red chilli - 6
5. Whole coriander seeds - 1 tbsp
6. Fennel seeds (perumjeerakam) - 1/2 tsp
7. Coconut - 1/4 cup
8. Onion - 2 medium, sliced
9. Green chilli - 4 chopped
10. Turmeric powder - 1/2 tsp
11. Tomato - 2 big, sliced
12. Small onion - 3 sliced
13 Chilli powder - 1 tsp
Salt
Curry leaves
Oil - I used coconut oil
Hot water - 1.5 cups
Method
1. Heat oil in a pan and saute curry leaves & sliced small onion. After a few minutes add dried red chilli, whole coriander, fennel seeds,ginger and garlic. When it is fried well, add grated coconut, mix well. Fry it till the coconut becomes golden brown. Let it cool for sometime. Add enough water to the cooled coconut mixture and grind to a smooth paste.
2. Heat oil in a pan and add thinly sliced onion and green chili. When onion is fried well (golden brown colour), add turmeric powder and salt & stir for a few minutes. Add tomato and cook. When tomato becomes soft add the ground paste to this and mix well. Add 2-3 tbsp of water and mix well. Add cleaned chicken pieces to this, combine well and
add hot water for the chicken to cook. Cover and cook in low flame and stir in between and cook till the chicken is done.
3. Meanwhile heat oil in another pan and add thinly sliced small onion(4) and curry leaves. Add chili powder to this and fry well. Add this to the cooked chicken and mix well. Serve hot with ghee rice, plain rice or roti.
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