Keralan Chicken Curry

The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment.

Kerala chicken recipe – A simple & delicious dish made by simmering chicken in fresh ground kerala spice powder & coconut milk. ... This simple chicken curry has an amazing burst of flavours from the fresh ground roasted spices & the tempering touch that's given with the fresh curry leaves.


Keralan Chicken Curry


Directions for using my Shuttle Chef or the oven.

Ingredients

800g Chicken thighs (8 thighs) no bones for passage food,
1 Onion large
2 Green chilli
2 Tomato medium chopped deseeded
3 tsp Ginger and garlic minced
2 Cardamom pods
1 tsp Kashmiri chilli powder
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1 tbs Of Our Galley Garam masala Spice Blend - find this recipe on the Spice Page, or use a store bought version.
1/2 tsp Fennel powder
3/4 cup Coconut cream
3 Curry leaves
3 tbs of Oil
Salt

To Marinate

3/4 tsp Kashmiri chilli powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Ginger and garlic minced
1/2 tsp Mustard seeds
Salt

Let's get Cooking 

Mix all the ingredients to marinate.
Add little water into it and make it to a paste.
Add chicken pieces into it and mix well.
Add to it sliced onion, green chilli, curry leaves and mix well.
Marinate for at lest 2 hours.
Pre heat oven to 150 degrees.
Heat 1/2 of the oil in pan (Shuttle Chef Pot) Add chicken skin side down.
Brown the skin.
In the other ShuttleChef pot ... Heat remaining oil add sliced tomato and sauté till it becomes soft.
Add ginger garlic paste and sauté for a minute
Add crushed cardamom pods, all spice powders and sauté till oil starts appearing on the sides of the pan.
To the pan add the chicken stock in the pan and mix well.
Add the chicken pieces and mix well so that gravy gets coated on the chicken pieces. Bring to the boil. ( If using Shuttle Chef Cooker simmer for 15 minutes)
Remove pan from heat
Add coconut cream and mix well

Passage food prep: at this stage cool completely and seal in bags for freezing. When required thaw and continue instruction below.

In oven:
Transfer chicken and curry gravy into oven proof dish. Cook slowly on low heat for min 2 hours, meat should be falling off the bones.

In ShuttleChef
Alternatively if using Shuttle Chef place the pot into the bottom of cooker, prepare rice with boiling water in top pot and close main lid, leave cooking min 4 hours.
Serve with the rice and steamed vegetables if inclined.


You can find other wonderful recipes in the contents page 

If you would like daily sailing inspiration follow us on Dreamtimesail or for the food we cook Our Galley

Affiliate Program Statement


The following site is Our Galley-Dreamtimesail MyStore. These are items we use on Our Dreamtime or have researched as items we think are brilliant for life onboard. Looking at these products is free. However if you purchase an item through this link we will get a small commission to help us towards our “Sailing Kitty“ dollars. We have tried to find the best prices for the quality products we use ..... who doesn’t love a bargain! Dreamtimesail-OurGalley MyStore






Comments

Post a Comment

Popular posts from this blog

10 Storage Ideas for Small Living ....

Image
When living in small places like a yacht we need to be inventive when it comes to our storage solutions. On many occasions we need to store goods that will last us for many months while we cruise remote areas. Yachts have very awkward storage shapes and sizes that don't ever seem to be square. But if we are creative in how we use these spaces we can surprisingly fit an amazing amount of items. The key is to stay organised with a system so you remember where and when items were stored. When we shop we SHOP .... Finding storage space for all of this can be daunting. Get organised and it will be surprisingly easy. 1. Roll instead of fold. In a home that hasn't got one square cupboard, folding towels and fitted sheets into these spaces is a chore in itself. So why not roll your linens? Just as it does in a suitcase, the rolling method creates more space and you do not have to worry about these items not fitting correctly. We store them grouped together eg
Read more

10 Easy Techniques to Preserve Foods on your Boat

Image
Food preservation is to prevent the growth of microorganisms, or other microorganisms, as well as slowing the oxidation of fats that cause rancidity. You can preserve foods inexpensively by using canning, freezing, vacuum sealing or drying techniques. Modern-day food preservation methods, such as water-bath canning, help you can and preserve with ease.  We use a number of different techniques on Our Dreamtime. You will find as I that some techniques work better than others depending on your situation at the time. In the middle of the Pacific Ocean I wouldn't use the dehydrator as we don't have the power source but iI might can or make a jam out of the amazing chilli I just picked up at the markets. These are 10 easy ways you can preserve food on your boat  1. Canning. There are two ways to can your food. The first is a water bath method, which is used for acidic fruits, jams, jellies, syrups, and pickling. Water bath canning is immersing canning jars with f
Read more

Catching and Cooking Mackerel

Image
Grandson Kristian lands his first Mackerel The Spanish mackerel the Spotted mackerel and the School mackerel are probably the most popular of the mackerel species in Australia and a very popular sport fish.   The Spanish mackerel can be mistaken for wahoo, but can be distinguished by the shorter dorsal fin with less (15-18) dorsal spines and the external bone and upper jaw which both extend to just behind the eye. Smaller Spanish mackerel may also be confused for other mackerel species such as slimy mackerel. They are blue to grey on their dorsal side (back) with many narrow vertical bands along their sides and a grey-silver colour on their belly. The Spotted Mackerel is easily identified with four rows of large black spots over its sides. The School mackerel is the smallest of mackerel caught along the coast. They have two or three rows of large dark blotches, with a white patch on the dorsal fin. They are great fighters with excessive speeds in the water.
Read more

Our Galley Food Porn

Dreamtimesail Instagram