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Main Course

Chicken Masala Easy

A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.

Ingredientsfor 3 servings

3 tbsp Vegetable oil or ghee
1 nos Onion finely chopped, small
1 1/2" piece Cinnamon (Karugapatta)
2 nos Green cardamom
4 nos Cloves (Grambu)
1 tsp Fennel seeds (Perinjeerakam)
1" piece Fresh ginger very — finely chopped
2 nos Garlic pods very — finely chopped
1 tsp Turmeric powder
1 tsp Coriander seeds — ground
3/4 tsp Chilly powder
5 tbsp Greek style full cream yoghurt 3/4 of a 150 gm tub
1 tsp Concentrated tomato purée
Salt, to taste
2 nos Chicken breasts skinned and — cut into 1 inch pieces
1 tbsp Block of creamed coconut chopped up pieces
Coriander leaves (for garnishing

Preparation

Step 1
Heat the oil in a large heavy pan.
Step 2
Add onion and stir for a few mins on a high flame.
Step 3
Add cinnamon, cardamons, cloves and fennel seeds and stir a little.
Step 4
Lower the heat and cook for about 10 minutes.
Step 5
Add ginger and garlic, stir and cook for another 10 minutes on a low heat.
Step 6
Stir continuously to make sure nothing browns or burns.
Step 7
Add turmeric, coriander and chilly powder and fry gently for a minute.
Step 8
Add 1 tbsp of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.
Step 9
It won`t split if you`ve used full cream yoghurt.
Step 10
When the yoghurt has lost a lot of it`s moisture, add another tbsp of it and stir fry as before.
Step 11
Repeat, until all the yoghurt is incorporated.
Step 12
The last tablespoons won`t sizzle but it doesn`t matter.
Step 13
Add the tomato purTe and stir in.
Step 14
The colour of the dish should now be similar to the background colour of the recipe list page - a rich orangy yellow with red flecks if you`ve turned the graphics off.
Step 15
Stir in lots of hot water enough to make the mixture very fluid.
Step 16
Bring to boil and simmer, stirring occasionally for about 20 minutes.
Step 17
Add salt.
Step 18
Heat a little oil in a large heavy frying pan.
Step 19
Stir-fry the chicken pieces over a moderate heat, until they are sealed and have turned white.
Step 20
Add the chicken to the sauce and simmer gently for another 20 - 30 minutes, until the chicken is cooked.
Step 21
Stir from time to time.
Step 22
If the sauce gets too dry, add a little hot water.
Step 23
10 minutes from the end, add the creamed coconut pieces and stir to melt them.
Step 24
Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce. :- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. :- Remove the cinnamon and cardamoms, if you can find them! Don`t worry about the cloves.
Step 25
Garnish with chopped fresh coriander leaves. Serve hot.

Tip

Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.

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Ingredientsfor 3 servings

3 tbsp Vegetable oil or ghee

1 nos Onion finely chopped, small

1 1/2" piece Cinnamon (Karugapatta)

2 nos Green cardamom

4 nos Cloves (Grambu)

1 tsp Fennel seeds (Perinjeerakam)

1" piece Fresh ginger very — finely chopped

2 nos Garlic pods very — finely chopped

1 tsp Turmeric powder

1 tsp Coriander seeds — ground

3/4 tsp Chilly powder

5 tbsp Greek style full cream yoghurt 3/4 of a 150 gm tub

1 tsp Concentrated tomato purée

Salt, to taste

2 nos Chicken breasts skinned and — cut into 1 inch pieces

1 tbsp Block of creamed coconut chopped up pieces

Coriander leaves (for garnishing

Preparation

Step 1

Heat the oil in a large heavy pan.

Step 2

Add onion and stir for a few mins on a high flame.

Step 3

Add cinnamon, cardamons, cloves and fennel seeds and stir a little.

Step 4

Lower the heat and cook for about 10 minutes.

Step 5

Add ginger and garlic, stir and cook for another 10 minutes on a low heat.

Step 6

Stir continuously to make sure nothing browns or burns.

Step 7

Add turmeric, coriander and chilly powder and fry gently for a minute.

Step 8

Add 1 tbsp of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.

Step 9

It won`t split if you`ve used full cream yoghurt.

Step 10

When the yoghurt has lost a lot of it`s moisture, add another tbsp of it and stir fry as before.

Step 11

Repeat, until all the yoghurt is incorporated.

Step 12

The last tablespoons won`t sizzle but it doesn`t matter.

Step 13

Add the tomato purTe and stir in.

Step 14

The colour of the dish should now be similar to the background colour of the recipe list page - a rich orangy yellow with red flecks if you`ve turned the graphics off.

Step 15

Stir in lots of hot water enough to make the mixture very fluid.

Step 16

Bring to boil and simmer, stirring occasionally for about 20 minutes.

Step 17

Add salt.

Step 18

Heat a little oil in a large heavy frying pan.

Step 19

Stir-fry the chicken pieces over a moderate heat, until they are sealed and have turned white.

Step 20

Add the chicken to the sauce and simmer gently for another 20 - 30 minutes, until the chicken is cooked.

Step 21

Stir from time to time.

Step 22

If the sauce gets too dry, add a little hot water.

Step 23

10 minutes from the end, add the creamed coconut pieces and stir to melt them.

Step 24

Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce. :- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. :- Remove the cinnamon and cardamoms, if you can find them! Don`t worry about the cloves.

Step 25

Garnish with chopped fresh coriander leaves. Serve hot.