Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Monday, January 16, 2017

Quick and easy chicken and potato curry l പ്രഷർ കുക്കർ ചിക്കൻ കറി l Pressure cooker chicken curry/ Video recipe

Pressure cooker chicken curry is an easy and quick curry recipe. This chicken curry is apt when you have unexpected guests, for office goers, and bachelors with little time to cook. It's an excellent recipe, which can be done under 25 minutes. This chicken and potato curry serves 4-5 people. The addition of coconut milk makes this curry more tasty. This curry goes particularly well with chapathis. 


Chicken - 1/2 kg
Potato - 2 medium
Onion, sliced - 1 no
Green chilli, slit - 2-3 nos
Ginger, chopped - 1 tbsp
Garlic, chopped - 1 tbsp
Tomato, sliced - 1 
Curry leaves

Coriander powder- 2 tbsp
Chilli powder - 1 tsp
Pepper powder- 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder  (link given) - 1 tsp

Thick coconut milk - 1/2 cup
Coriander leaves, chopped - for garnish
Salt as needed


Heat oil in a pressure cooker. Add onion, green chilli, ginger, garlic, and curry leaves. Saute well. 

When the onion starts to turn color and little bit soft, lower the heat, then add coriander powder, chilli powder, turmeric powder, pepper powder, and garam masala powder. Saute for 2 minutes. When the raw smell of masala leaves, add tomatoes and mix well. When the tomatoes are little bit cooked, add chicken pieces. Saute for 2-3 minutes. When the masala is coated well on the chicken pieces, add potato. Mix well. Now add salt. Mix well. To this add water. You can add water depending on how thick or thin gravy consistency you need for the curry.

Close the lid of the pressure cooker. Place the cooker on stovetop. Cook until 2 whistles or until it is done. Switch off the stove. Let the pressure cooker sit undisturbed. Allow it to release the pressure on its own. Open the pressure cooker. Now place the pressure cooker back on stove to thicken the gravy. When the gravy is slightly thick, add thick coconut milk. When it comes to a boil, add coriander leaves. Switch off the stove. 

Enjoy with rice, chapathi, puttu, or appam. 

Thursday, December 15, 2016

How to make pressure cooker chicken stock / Homemade chicken stock/ Video recipe

How to make pressure cooker chicken stock? 

You can use any vegetables for making chicken stock. It is always better to avoid tomatoes as it can make your soup go bad easily. This chicken stock freezes well for later use. Chicken stock can be used to enhance the flavor and taste of Chinese dishes, soups, and pulao. 


Chicken bones - 500 gm
Carrot   - 1 
Beans - 8 nos
Onion, chopped - 1 small
Celery - 2 stalks
garlic - 5-6
Peppercorns - 2 tsp
Bay leaves - 3


Place all the above ingredients in a pressure cooker. Now place the pressure cooker on stovetop without closing the lid. Bring the liquid to a boil. As it reaches a boil, you can see scum forming on top of the liquid. Remove the scum using a spoon. Now close the pressure cooker with a lid and let it cook until one whistle. When one whistle is done, lower the flame and cook for 25 minutes. After 25 minutes, remove the pressure cooker from stovetop. Allow it to sit undisturbed for 10 minutes. After 10 minutes, open the lid of the pressure cooker. Pass all the contents in the pressure cooker through a sieve. Flavorful chicken stock is ready. You can freeze chicken stock for later use.

Sunday, September 18, 2016

Curried chicken tortilla wraps / Chicken tortilla wraps

A perfect bite for people on the go. Shredded chicken is sauteed with onion, pepper powder, garam masala, tomato sauce and soya sauce. Wrap this with some shredded lettuce leaves for a quick breakfast or lunch.


Tortilla - 4 nos

Lettuce leaves, shredded - 3- 4 nos

For filling

Chicken, cooked and shredded - 2 cups

Lettuce leaves - 2- 3 nos
Onion, chopped finely- 1 medium
Tomato, chopped finely - 1 small 
Carrot, chopped finely - 2 tbsp
Ginger, finely chopped - 1 tsp
Garlic, finelly chopped - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - a pinch
Garam masala powder - 1 tsp
Tomato sauce - 3 tsp
Soya sauce - 1 tsp
Coriander leaves, chopped - 2 tsp
Salt as needed


Heat oil in a pan. Saute onion, ginger and garlic. When onion turns light brown, add tomato, pepper powder and garam masala powder. Now add chicken, carrot and salt. Cook for 2 - 3 minutes in a low flame. Now add tomato sauce and soya sauce. Mix well. Add coriander leaves. Switch off the flame. 

In a nonstick pan, lay the tortilla on both sides. Wrap the tortillas with shredded lettuce and the prepared mixture.  


Saturday, August 6, 2016

Chicken sandwich/ ചിക്കൻ സാൻഡ് വിച്


Bread slices- 8 nos
Egg - 4 nos
Chicken, cooked and shredded -1/2 cup
Curry leaves
Onion, chopped- 1 no
Ginger garlic paste- 1/4 tsp
Turmeric powder - a pinch
Milk- 1/4 cup
Pepper powder- 1 tsp


Heat oil in a pan, add onion and ginger garlic paste. Saute well. Now add shredded chicken and mix well. To this, add pepper powder, turmeric powder and salt. Saute well. Switch off the stove. Keep this aside.

In a bowl, add egg, milk, pepper powder and salt. Mix well.

Heat a non stick pan, add 1 tsp oil. Dip 4 bread pieces in to the egg mix . Arrange 4 bread pieces on to the pan. Now add chicken mix on the top of the bread. Again dip 4 pieces of bread pieces in egg mix. Put this on top of the first layer of the bread pieces. Now add remaining egg batter to the top and sides of the bread pieces. Close with a lid and cook on a low flame. Flip the bread pieces and cook on both sides. Switch off the stove. Cut the bread pieces and serve hot.

ചിക്കൻ സാൻഡ് വിച്  

 സവാള , ഇഞ്ചി, വെളുത്തുള്ളി, കറിവേപ്പില ഇവ  1 ടിസ്പൂൺ  എണ്ണയിൽ    വഴറ്റുക  . ഇതിലക് കൂക്ക് ചെയ്ത് വെച്ചിരിക്കുന്ന കോഴി പിസെസ് കുരുമുളക് പൊടി , മഞ്ഞൾപൊടി , ഉപ്പ് ചേർത്തു ഇളക്കൂക.

മുട്ട, പാൽ കാൽ ടിസ്പ ൺ കുരുമുളകുപൊടി ,ഉപ്പ് ഇവ ചേർത്ത് മിക്സ്‌ ചെയ്തു വെക്കുക .

ഒരു നോൺസ്റ്റിക്ക് പാനിൽ 1 ടീസ്പൂണ് എണ്ണ ചൂടാക്കുക . 4 കഷണം ബ്രഡ് മുട്ട മിക്സിൽ മുക്കി പാനിൽ നിരത്തുക . ചിക്കൻ മസാല കുട്ടു  ബ്രഡ് മുകളിൽ വിതറുക. മറ്റു 4 പീസ് ബ്രഡ് മുട്ട കൂട്ടിൽ മുക്കി  ചിക്കൻറ്റെ മുകളിൽ വെക്കുക .ബാക്കി മുട്ട കൂട്ട് ബ്രഡ് മുകളിലും സൈഡിലും   ഒഴിക്കുക . അടച്ചുവെച്ച് ചെറിയ തിയീൽ വേവിക്കുക   ഇടയ്ക്ഒന്ന്മറിച്ചു  ഇടണം .മുറിച്ചു ഉപയോഗിക്കുക്. ടേസ്റ്റി ചിക്കൻ സാൻസാൻഡ് വിച്‌ റെഡി . 

Wednesday, July 27, 2016

Chicken Ashgourd curry/ Kozhi kumbalanga curry/Thrissur special chicken and Ash gourd curry

Chicken ashgourd curry/Kozhi kumbalanga curry is a specialty from Thrissur, Kerala. Chicken and ashgourd are cooked in coconut milk along with spices. This curry mildly spicy and the gravy goes well with appam, idiyappam, rice, rotis, etc.

Chicken cut into pieces - 1 kg
Ashgourd/Kumbalanga - 1 kg
Onion - 1 no
Green chillies - 8 nos
Ginger chopped - 2 tbsp
Coriander powder - 2 tbsp
Chilli powder - 2 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Semi thick Coconut milk -2 - 3 cups
Thick coconut milk -1 cup

For tempering

Coconut oil-  3 tbsp
Shallots/ Kunjulli, chopped - 1o nos
Garlic chopped - 6 nos
Dry red chilli, broken - 2 nos
Garam masala powder - 1 tbsp
Curry leaves


Peel and cut ashgourd into medium pieces.

Clean and cut chicken into pieces. Marinate the chicken with salt, chilli powder and turmeric powder. Keep this aside. Now add sliced onion, green chillies, and ginger. Now add 2 cups of 2nd extract coconut milk ( semi thick) and cook. When  the chicken pieces are half cooked, add ashgourd pieces. Cook it for few minutes, When the ash gourd pieces and chicken pieces  are cooked well, add thick coconut milk.

Heat  oil in a kadai. Add shallots, garlic, dry red chillies and curry leaves. Lower the flame, add garam masala powder. Now pour this over the curry.

Saturday, May 28, 2016

Easy Pressure cooker chicken biriyani

Chicken – 700 gm

For marination
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Garlic, crushed – 1 tsp
Ginger, crushed – 1 tsp
Coriander leaves, chopped – 2 tbsp
Mint leaves, chopped – 1½ tbsp.
Freshly squeezed lime juice – 2 tsp
Salt – as needed

Basmati rice- 2 cups
Water- 3 1/2 cups
Onion, sliced - 2 1/2 cups
Tomato, chopped- 1 cup
Green chilli - 4
Coriander, chopped – 4 tbsp
Mint, chopped – 3 tbsp
Ginger, crushed – 1 tbsp
Garlic, crushed – 1½ tbsp.

Fennel seeds – 1 tsp
Cloves – 4
Cinnamon – 5 pcs
Cardamom – 5
Bay leaf – 2
Oil – as needed
Ghee – 2 tbsp
Cashewnuts -2 tbsp
Raisins- 2 tbsp


Soak basmati rice in water for 10 minutes. Drain and allow it to dry. 

Marinate chicken with lemon juice, ginger paste,garlic paste, coriander powder, turmeric powder, chilli powder,garam masala powder , coriander leaves, mint leaves and salt . Mix well and keep it for at least 1/2 an hour.

Heat oil in a pressure cooker. Deep fry cashew nuts and raisins.  In the remaining oil, add half portion of onion and fry  until golden brown. Keep a side for garnishing.

In the remaining oil, add cinnamon pieces, cardamom, cloves , bay leaves and fennel seeds. Add ginger garlic paste and green chillies. saute well. Add remaining onion and saute well. when onion turns translucent, add tomato and cook till is all  mashed  . Now  add marinated chicken to it and mix well. Pour 3 1/2 cup of  boiling water to the chicken masala, adjust salt and allow  it to boil.

Transfer drained rice to the boiling chicken masala . Add coriander leaves, mint leaves half portions of fried onion, lemon juice rose water and ghee. Cover the lid and allow it to cook for 2 whistles. When the pressure is released, open the lid, Flip it to a large serving tray.

Mix the rice gently, sprinkle on top remaining fried cashew nuts, raisins and onions.

 Garnish with chopped coriander leaves. Serve hot with pickle, raita , pappad etc.

Saturday, March 26, 2016

Kozhi mulakittathu/Chicken mulakittathu

Kozhi mulakittathu is a traditional Malabar dish. This curry goes well with ghee rice, pathiri, porotta, idiyappam, etc.


Chicken, cut into pieces - 1 kg
Coconut oil as needed

Onion    - 2 big
Garlic paste - 2 tsp
Ginger paste  - 2 tsp
Green chillies, chopped - 3 nos
Tomatoes, chopped - 2 big
Salt as required

Coriander powder - 1 1/2 tsp
Kashmiri chilli powder- 31/2 tbsp
Garam masala powder - 2 tsp
Pepper powder - 1/2 tsp

Coriander leaves
Curry leaves - as needed


Clean and cut chicken into pieces.

Heat coconut oil in a pan. Saute onion, garlic paste, ginger paste, green chillies, curry leaves and salt.
When onion turns brown in colour, add kashmiri chilli powder, coriander powder, turmeric powder, pepper powder and garam masala. Stir well. Add chopped tomatoes. When tomato gets mashed up, add chicken. Mix well. Close the lid and cook for 5 minutes. After 5 minutes, open the lid, add required amount of water. Now close the lid and cook till it is done. Garnish with some coriander leaves and curry leaves.

Sunday, November 15, 2015

Mangalorean Chicken Curry with Coconut/Kori Gassi

Recipe here

Chicken - 1 kg
Onion, chopped finely -2 big
Tamarind paste or tamarind soaked in water - 1 tbsp

To Dry roast 

Fenugreek seeds - 1/4 tsp
Cumin seeds - 1 tsp
Dry red chillies - 7-8 no
Coriander seeds - 2 tsp
Peppercorns - 1 tsp
Cinnamon - 1 inch piece
Cloves - 3

Saute and grind

Onion, medium - 1 no
Grated coconut - 1/2 cup
Ghee - 2 tbsp
Garlic  - 2 cloves


Clean and cut chicken into pieces. Marinate chicken with 1/4 tsp of turmeric powder and 1 tsp salt. Keep this for 30 minutes.

In a kadai, dry roast fenugreek seeds. Add  dry red chillies, coriander seeds, peppercorns, cumin seeds, and cinnamon. Roast this on low flame. Remove the roasted ingredients from the pan and
set aside. In the same kadai, add 2 tbsp ghee. Add sliced onion and garlic. Saute when the onion turns translucent. Add grated coconut and saute for 5 minutes. Turn off the stove and allow them to cool. Dry roast and grind the ingredients along with onion coconut mixture to a smooth thick paste adding little water and set aside.

Heat oil in a pan. Add chopped onions and saute. When onion turns light brown, add  marinated chicken and saute on high flame. Reduce the flame. Close with a lid and cook for 10 minutes. Stir in between. Add ground masala paste, curry eaves and salt. Mix well. Place a lid and cook on medium flame for 5 minutes. Add required amounts of water and tamarind paste. Now cook this on high flame. Once it gets a boil, close with a lid and cook in low flame.

Optional - Heat 2 tsp of ghee. Now saute shallots and curry leaves. Pour over the curry.

Saturday, September 5, 2015

Travancore Chicken fry


Chicken  - 1 kg

To grind

Chilli powder  - 1 tbsp

Kashmiri chilli powder - 1 tbsp

Ginger chopped - 1 inch piece

Garlic  - 10 cloves

Fennel seeds/ Perumjeerakam -2 tsp

Salt as needed

Lime juice - 2 tsp

Rice powder - 8 tsp

Coconut oil  - as needed

Curry leaves


Wash and clean chicken, Cut it into pieces.

Grind chilli powder, chopped ginger, garlic, fennel seeds and salt into a smooth paste. Add lime juice to the paste.

Marinate chicken with ground paste, Keep this in refrigerator for 4 hours .

After 4 hours, take marinated chicken from refrigerator and sprinkle rice powder on top of the marinated chicken.

Heat oil in a pan. Add chicken pieces and curry leaves. Immediately close with a lid for 2 minutes in high flame. Open the lid, flip the chicken pieces, and fry in low flame. Fry till all the chicken pieces are crispy and golden in colour. Transfer this to a plate. Drain the masala bits remaining in the pan along with the curry leaves and sprinkle this over fried chicken.

Sunday, July 19, 2015

Sweet and Sour Chicken


Boneless chicken, cut into square pieces-500 gm
Vegetable oil - 2 tsp
Garlic, crushed - 2 cloves
Ginger, chopped - 1/2 tsp
Capsicum, chopped - 1 no
Onion chopped - 1 no
Green chilli chopped - 2 nos
Carrot, finely chopped - 1 no
Vegetable oil - 1 tsp

To Marinate

Light soya sauce - 2 tbsp
Vinegar - 1 tsp
Pepper powder - 1 tsp
Oil - 1 tsp

To make Sauce

Vinegar  - 2 1/2 tbsp
Sugar - 3 tbsp
Tomato ketchup - 4 tbsp
Light soya sauce - 2 tsp


Marinate chicken with light soya sauce, vinegar, pepper powder, salt and oil. Keep it for at least 20 minutes.

In a wok, heat 3 tbsp of oil and stir fry the chicken until it starts to turn golden brown. Remove and set aside.

To prepare the sauce, heat vinegar in a pan. Add sugar, light soya sauce and tomato ketchup. Stir to dissolve the sugar, then set aside.

In a wok, heat the remaining oil. Saute ginger and garlic until fragrant. Add the vegetables and cook for 2 minutes. Add the chicken and cook for 1 minute . Finally add the sauce and and stir. Switch off the stove . Serve hot with ghee rice, Fried rice etc. 


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