Alisa | Aleesa In Malabar Style Easy
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 4 servings
- 250 g Chamba wheat
- 100 g Chicken/Mutton boneless
- 1 nos Onion — sliced
- 1/2 cup Coconut milk thick
- 6 cup Water
- 1 inch Cinnamon (Karugapatta)
- 2 tbsp Ghee
- 1 nos Onion for garnishing — finely sliced
- Cashew nuts Few — for garnishing
- Raisins Few for garnishing, Onakka munthiri
- Salt, to taste
Preparation
Step 1
Soak the chamba wheat in water for 30 minutes and drain.
Step 2
Get a vessel and place drained chamba wheat, chicken pieces, onion and cinnamon. Pour 6 cups water and cook till wheat has softened.
Step 3
Remove from fire and mash well to a porridge consistency.
Step 4
Add coconut milk and reheat. Remove from fire and set aside.
Step 5
Place a pan on the stove and pour ghee. Fry the finely sliced onion to a golden color.
Step 6
Add this to the porridge and serve hot.
Step 7
Fry cashew nuts and raisins in ghee and pour over the porridge.
Step 8
The dish is ready.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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