chicken curry

Malabar Chicken Roast

Malabar Chicken Roast

Anjali Venugopal May 4, 2020 NO COMMENTS

This recipe is chicken on the bone cooked in a rich and semi dry onion and tomato base. Simple, fuss free and one of the easiest chicken roasts you can lay your hands on. Step up on the chilli powder and black pepper if you want the dish nice and spicy.

Things you will need:

  • Chicken on the bone (cut into medium sized pieces)- 1 kg
  • Onions- 2 large, sliced finely
  • Tomatoes- 2 large, chopped
  • Green chillies- 3-4 slit
  • Lime juice- 2 teaspoons
  • Ginger- 1 inch stick, julienned
  • Garlic- 4-5 cloves, minced
  • Kashmiri red chili powder- 2 tablespoons (use a mixture of regular chilli with Kashmiri if you like it hotter)
  • Coriander powder- 1 tablespoon
  • Turmeric powder- 1 teaspoon + ½ teaspoon for marination
  • Ground black pepper- 1 teaspoon (step it up if you like it hotter)
  • Coconut oil
  • Salt to taste
  • Ghee (optional)
  • Curry leaves- 2 sprigs
  • Coriander for garnish (optional)

How to go about it:

  1. Marinate the chicken with the lime juice, a bit of salt and half teaspoon turmeric powder. Keep aside for 30 minutes to 1 hour. You can avoid this step if you’re pressed for time.
  2. Heat 2 tablespoons of coconut oil in a heavy bottomed pan or wok. Once the oil is hot, add the sliced onions and saute until they are nice and brown. Adding salt to the onions now helps speed up the browning process. The colour of the dish depends partly on this step so, saute the onions very well.
  3. Once the onions are nice and brown, add the ginger, garlic and green chillies. Toss it all around for about 30 seconds.
  4. Next, add the tomatoes. Saute for a minute and then keep the wok closed for about a minute or two to allow the tomatoes to soften up.
  5. Once the tomatoes are mushy, add the turmeric, chilli powder, coriander powder and black pepper powder. Add more salt if needed. Saute the mixture until the spices are cooked very well, the mixture darkens in colour and the oil starts to leave the sides. Frying your spices well in oil is the key to getting a deep coloured dish so, be patient and fry your spices well.
  6. Once that is done and the mixture looks homogeneous, in goes the chicken (marinated or not) along with the curry leaves. Toss the pieces around until all the pieces are evenly coated with the masala. Keep frying the chicken until the raw pink is lost and pieces begin to turn white.
  7. Keep the wok closed (medium to low heat) and allow the chicken to cook completely. You do not need to add any water to this recipe as the chicken will release water. Make sure you check every once in a while to ensure nothing sticks to the bottom of the pan. Add the dash of lime juice right now if you haven’t marinated the chicken.
  8. Once the chicken is cooked well and the meat begins to fall off the bone, and the gravy looks nice and thick, add a tablespoon of ghee (if using), otherwise add a bit more coconut oil and fry up the pieces along with the thick gravy well on a medium-high heat for another 2-3 minutes (maybe longer, depending on the water the chicken has released. Keep frying till you achieve a nice, semi dry masala) This process will further darken the masala and perfect a semi dry chicken roast. Garnish with fresh coriander leaves (optional)
  9. Serve hot.
Dhaba Style Chicken Curry

Dhaba Style Chicken Curry

Anjali Venugopal April 23, 2020 1 COMMENTS

Since the residents of this home have been exposed to delicious North Indian grub in our lives, there are days when we feel a craving for something that is quintessentially Northern Indian. This is one of those recipes that comes to our rescue in such times. This curry is loosely based on a recipe I learnt from my roommate’s mum during my law school days in Pune. This curry is not sophisticated. Instead it’s a glorious mix of brazen flavours that will whisk you away to one of those highway Dhabas that serve food straight from the heart. Serve it with some hot Jeera Rice and vegetable raita and you’ll know what I mean.

Things you will need:

  • 1 kg chicken on the bone (Skinless, cleaned and cut into medium sized pieces)
  • 3 Onions (medium sized , sliced finely)
  • Ginger Garlic paste made of a 1.5 inch stick of ginger and about 10-12 pods of garlic. You can be lavish with the garlic. Use about 5 pods if your pods are large like the ones we get in Europe.
  • Greek yoghurt or regular yoghurt- 2 full tablespoons
  • 5-6 Green Chilies, slit (Adjust the spice as required)
  • 1 teaspoon Cumin Seeds
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 4 – 5 Cardamoms
  • 8 – 10 Peppercorns
  • 4 – 5 Cloves
  • 3 Tomatoes (medium sized, chopped)
  • 1⁄2 teaspoon turmeric powder
  • 2 heaped tablespoons coriander powder
  • Salt to taste

For tempering: (optional)

  • 1 tablespoon ghee
  • 2 green chilies slit
  • Fresh coriander (to garnish)

How to go about it:

  1. First, marinate the chicken with the yoghurt, half a teaspoon of salt and half of the ginger garlic paste. Keep that aside for 20 minutes.
  2. Heat oil in a large heavy bottomed pan. Add cumin seeds. Add all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) to the oil. Once they start to splutter and the flavours release into the oil, add the onions. Saute the onion on a low to medium flame, until it is nice and brown. Sauteing your onion well is always the base of a good curry. Next, add the remaining ginger garlic paste and the slit green chilies and saute for 30 seconds.
  3. Add the tomatoes, salt to taste, turmeric powder and coriander powder. Saute for a minute and then keep the wok closed to allow the tomatoes to soften up. Cook till the tomatoes start melting, and almost form a paste and the spices and fully cooked and the oil starts to release from the sides. This is the base for the curry and should be more or less homogeneous.
  4. Add the marinated chicken and toss the pieces around till the chicken is sealed with the spices. This takes about 2-3 minutes. Next, add 1 cup of water, mix it all well, bring to a boil. Then reduce the heat and let the curry simmer on low to medium heat for 20-25 minutes (stirring occasionally to make sure nothing sticks to the bottom the pan) or until the meat begins to fall off the bone and the gravy begins to thicken. (If you are using a pressure cooker instead, add only a little more than half a cup of water and pressure cook the curry for 2 whistles on medium heat and wait until the pressure is completely released. When you open the cooker, if you feel the gravy is watery, you can give it a quick boil again without the lid and wait till the gravy thickens up.)
  5. Once the chicken is well cooked and the gravy thickens (this step is optional), in a separate pan, heat two tablespoons of ghee, add the green chilies and saute until the chilies are lightly charred. Empty the contents into the chicken curry, give a quick mix and remove from heat. Additionally, you can garnish the curry with fresh coriander leaves.
Green Chili and Coconut Chicken Curry

Green Chili and Coconut Chicken Curry

Anjali Venugopal February 20, 2019 3 COMMENTS

First off, here is a confession. I have for some strange reason always used the formula of putting up a post when I have a recipe AND a story to back it up because that is the formula that seems to have worked for me the most. More often than not, I find myself with ready recipes (because I cook for a living now) but without a story I find worth telling. So, I always end up putting the post off for later. The end result being, the recipes remain forever pending because stories are not things that can be conjured in the blink of an eye; at least not for me. So, here’s me, deciding to take a step in another direction. I have no story to tell today, but what I do have is this recipe which I came up with last week and instantly fell in love with; a recipe that is going to be a staple in my kitchen; a recipe that had me licking my plate clean both the times I tested it.

This is a hearty chicken curry with some strong North Kerala undertones. The main players in this recipe are coconut, ginger, garlic and green chilies and it may nudge your fancy to know that there is absolutely no red chili powder used in this dish. So, here you go.


Things you will need:

  • Chicken- 500 grams (preferably on the bone. But if you must get the boneless variety, get chicken thighs)
  • Grated coconut/ full fat desiccated coconut- 3 tablespoons/ quarter cup
  • Onions- 2 medium sized, chopped finely
  • Tomatoes- 2 small, chopped
  • Green cardamom- 3 pods
  • Turmeric powder- 1/2 teaspoon
  • Coriander powder- 3 heaped tablespoons
  • Ginger- 1 inch stick
  • Garlic- 8-10 large pods
  • Green chilies- 6-7
  • Coconut milk (thick)- 200 ml
  • Cooking oil (I prefer coconut oil)
  • Salt
  • Curry leaves- 2 sprigs
  • Water- half cup


How to go about it:

  1. First, grind the ginger, garlic and green chilies to make a coarse paste. Keep it aside. Next, grind the grated coconut with two tablespoons of water (more if using the desiccated variety) and grind very well into a smooth paste. Keep that aside.
  2. Next, heat (medium heat) two tablespoons of cooking oil in a heavy bottomed wok. Add the cardamom pods and fry for for a minute. Add the chopped onions and saute till they turn nice and brown. Make sure you stay patient and get the onions brown as this is crucial for this recipe. Adding salt to the onions while you saute them helps in getting them to brown faster.
  3. Once the onions are brown, add the ginger, garlic and green chili paste. Saute for a minute. Next, add the chopped tomatoes, mix well and keep the wok closed for a minute or until the tomatoes soften. Once soft, saute the mixture well for another two to three minutes. Next, add the turmeric and coriander powders and mix well and keep stirring until the oil starts to leave the sides of the mixture.
  4. At this point, add the coconut paste and keep mixing for another minute. Add the chicken pieces and curry leaves. Mix well and keep frying the chicken till it loses the pink and starts to seal in the masala.
  5. Add half a cup of water, mix well and keep wok closed for another four to five minutes. Next, add the thick coconut milk, mix well, and let the curry simmer on low heat (with the wok closed) till the chicken is cooked and the meat begins to fall off the bone. Stir once in a while to make sure the curry doesn’t stick to the bottom of the wok.
  6. Once the curry achieves a nice, thick consistency, adjust the salt, turn off the heat, garnish with fresh coriander leaves and serve hot. Goes amazingly well with rice, appams, idiyappams and chapatis.
  7. Dig in!