Coimbatore chicken stir fry

Ingredients

Chicken ½ kg

Onions chopped 2 cups

Pepper corns 2 tbsp

Dry red chillies 6

Chilli powder 1 tbsp

Turmeric powder ¼ tsp

Salt and oil as required

Preparations

1.      Cut the chicken into small cubes. Clean it and pressure cook it with turmeric powder

2.      Soak the pepper corns and dry red chillies in hot water for ten minutes and grind them to a smooth paste

3.      In a pan add oil, lengthwise cut onions and the cooked chicken pieces. sauté it well

4.      Then add the ground paste, chilli powder and salt. Sauté it till dries up

Serve hot with rotis and briyani

Chettinad chicken rasam (nattu kozhi rasam)

Ingredients

Minced country chicken ½ kg

Onion 2

Tomato 2

Dry red chilli 3

Garlic 5 pods

Pepper corns ½ tsp

Fennel seeds ½ tsp

Cumin seeds ½ tsp

Bay leaf 1

Cinnamon 1

Turmeric powder ¼ tsp

Curry leaf 1 sprig

Oil and salt as required

Preparations

1.      In pan add oil,cinnamon,bayleaves ,split dry red chillies.allow it to splutter

2.      Add chopped onions and tomatoes.saute it

3.      Add minced chicken,turmeric powder and salt.fry it

4.      Add 4 cups of water to it and cook till the chicken is done

5.      Crush the garlic,cumin seeds,fennel seeds and pepper corns together

6.      Add the crushed spices to the chicken and allow it to boil

7.      Once the rasam starts boiling add curry leaves and turn off the flame

             Serve hot with rice

Nagercoil hot chicken (kozhikaal varuval)

Ingredients

Chicken drumstick pieces 4

Onion lengthwise cut 1 cup

Ginger garlic paste 1 tsp

Chilli powder 1 tbsp

Coriander powder 1 tsp

Garam masala powder 1 tsp

Turmeric powder 1 tsp

Lemon 1 tbsp

Water 2 tbsp

Salt and oil as required

Preparations

1.      Make a paste of chilli powder, coriander powder, turmeric powder,garam masala and salt with lemon juice and water

2.      Make slits on the chicken pieces and marinate it with the above paste overnight

3.      In a pan add oil, ginger garlic paste and onions. sauté it well

4.      Add the marinated chicken pieces and cook in medium low heat

5.      Cook till the outer layer turns crispy and the meat inside also cooks well

             Serve with rotis and briyani

Kongu Spicy Chicken Fry

kongu cuisine is one of  the regional cuisines of  Tamilnadu which still preserves the traditional aroma of  Kongunadu.Spices  used here are roasted and ground contributes for its unique taste. I was there for a year and had the opportunity of tasting and learning the original recipes of kongu cuisine. So I am much relished to share those kongu recipes here.

INGREDIENTS

Chicken with bones 5oogms

Small onions (sambar onions) ¼ kg

Peppercorns 4

Red chillies 3

For making kongu special curry powder:

Coriander seeds-100gms

Red chillies-20gms

Cuminseeds-1tbsp

Peppercorns-1tsp

Cinnamon, cloves, fennelseeds-1tsp each

For seasoning

Mustard seeds 1tsp

Red chillies 2

Curry leaves

Oil and salt as required

Preparations

1. Clean the chicken and cut into desired pieces, keep aside

2. Dry roast all the ingredients given for making curry powder except cinnamon cloves and fennel seeds and grind all the ingredients together to powder

3. In a pan add little oil then add pepper corns, red chilli and half of the small onions. Once

they become translucent turn off the heat and add 2-3 tbsp curry powder.(remaining powder u can store it for later use)mix them well and allow it to cool

4. Once it cools down grind it to a fine paste

5. In a pan add oil, mustard seeds, curry leaves and red chillies

6. Then add the remaining small onions left and sauté it well

7. Now add the ground paste as required and sauté it again

8. Add the cleaned chicken pieces and cook it well

9. Once the water in the chicken oozes out add little water till the chicken cooks well n softens

10. Once the water dries and chicken blends well with the masalas, turn of the heat

Garnish it n serve it

Chicken Curry-Trichy Special

Ingredients

Chicken 500gms

Onion 1

Tomato 1

Green Chilli 3

Garlic 4

Ginger Chopped 1 Tbsp

Coconut Grated 3 Tbsp

Turmeric Powder ½ Tsp

Chilli Powder 1 Tbsp

Garam Masala 1 Tsp

Lemon 1

Poppy Seeds ½ Tsp

Fennel Seeds 1 Tsp

Pepper Corns 1 Tsp

Red Chilli 2

Cinnamon 1

Cardamom 2

Salt and oil as required

Preparations

1.      Clean the chicken pieces and marinate it with chilli powder, turmeric powder,garam masala, salt and lemon juice

2.      In a pan dry roast fennel seeds, poppy seeds, pepper corns and red chilli

3.      In a separate pan add oil, onions, garlic, ginger, green chilli and tomato and sauté it well

4.      In a blender, add grated coconut, roasted spices and sauted mixture .grind it to a fine paste

5.      In a pan add oil, cinnamon, cardamom, ground paste and sauté it.

6.      Add the marinated chicken to it and sauté till it oozes out its water

7.      Add required salt and water

8.      Cook till the chicken is done

9.      Garnish it. goes well with plain rice, idly, briyani and so on

Thanjavur chicken masala

Ingredients
Chicken                                                                                                    ½ kg

Small onions chopped                                                                               1 cup

Dry red chillies                                                                                          5

Pepper corns                                                                                            1 tsp

Cumin seeds                                                                                             1 tsp

Fennel seeds                                                                                             1 tsp

Ginger garlic paste                                                                                     1 tsp

Cinnamon                                                                                                  1

Bay leaf                                                                                                     1

Pepper powder                                                                                          1 tsp

Turmeric powder                                                                                        1 tsp

Coconut grated                                                                                          ½ cup

Curry leaves                                                                                               2 sprig

Oil and salt as required

Preparations

1. Clean the chicken pieces

2. Make paste of grated coconut with pepper powder

3. In a pan add oil, pepper corns, cumin seeds, fennel seeds,cinnamon,bay leaf ,dry red chillies, curry leaves and chop

4. Add the chicken pieces and fry them till it oozes out the water in it

5. Then add salt, turmeric powder and the coconut paste.fry them well

6. Add a little water and allow it to cook till the chicken is done

Make it as dry as possible and serve hot with briyani and rotis

Devakkotai chicken stir fry

My next recipe is also a chicken dish. But this is totally a dry recipe which best accompanies sambar rice. I learned this recipe from my hubby’s friend’s mother who is experienced in excellent cooking. Though Devakkotai also comes in chettinad, this recipe is a unique of Devakkotai cuisine.        

Choose tender fresh boneless chicken for this recipe to gain its authentic Devakkotai cuisine’s taste…

Ingredients

Boneless chicken                                            500gms

Small onion (sambar onion)                            15nos

Garlic                                                              15 cloves

Fennel seeds                                                    1tbsp

Jeera                                                                1tbsp

Chilli powder                                                  1tbsp

Turmeric powder                                             ½ tsp

Oil                                                                   1 tbsp

Salt as required

Preparations

1. Clean the chicken and cut it into desired pieces

2. In pressure cooker put this chicken pieces and saute it well till oozes out the water in it. Then pour a little water and close the lid. Cook for a whistle

3. Meantime in a blender add onions, garlic, fennel seeds, jeera and grind it to a paste without adding water

4. Once the pressure settles down, open the lid and drain out the chicken pieces(u can use the chicken stock for making khuska)

5. Marinate the chicken pieces with the grinded paste, chilli powder, turmeric powder and salt for ½ hour

6. In a pan add oil and add the marinated chicken add sauté well for 10 minutes in low flame.

7. Garnish with curry leaves

THAT IS ALL FOR OUR DEVAKKOTAI CHICKEN STIR FRY

Thanjavur chicken fry

Chicken universally loved by our little ones. Cooking is fulfilled only in the dinning table. As the say, cooking is of pleasure when food we serve is enjoyed by person who haves it. Hope my first recipe brings u and your family such a pleasure.

Choose tender fresh chicken for good taste. This s mainly served with roti and plain rice

Ingredients:

chicken with bones		500gm
chilli powder		2-3tsp
coriander powder		2 tbsp
curry leaves		2 springs
fennel seed		Quarter  tsp
garlic		6-7 piece
ginger		1inch piece
grated coconut		4tbsp
medium size onion		2 no
medium size tomato		1 no
oil		3-5 tbs
pepper corns		quarter tsp
poppy seeds		half tsp
salt to taste preparations  1. Cut the chicken into desired pieces and clean the chicken and keep aside. 2. In a pan oil fry fennel seeds, poppy seeds, pepper corns, ginger and garlic pieces and grind with grated coconut to a smooth paste. 3. In another pan add a little oil and fry the chopped onions, tomato and curry leaves. 4. Once tomatoes mixed well, add chilli and coriander powder to the mixture. Finally add salt. 5. Add cleaned chicken pieces and fry it for 3-5 minutes. 6. Once the chicken oozes out the water in it and half cooked, add the ground masalas and add little water to the chicken 7. Keep in the low flame for10 minutes. You can make it to semigravier or dry as u desired. You will get a mouth watering chicken fry.