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Main Course

Hot And Spicy Chicken

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.

30 min total|Prep 30 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

1 kg Chicken — cut into small cubes
4 - Green chilles split into two and then slice to two
1 Dsp Cumin seeds (Jeerakam)
Coriander leaves A few sprigs
1 nos Egg
1 Dsp Red chilli powder
Salt, to taste
1 Dsp Cumin powder
Ginger garlic paste - 2 tsp
Red colour
2 tsp Corn flour/maida
2 tsp Ginger — chopped
2 - Garlic — chopped
1 Dsp Pepper powder
Oil
2 sprig Curry leaves
1/2 Of Lemon

Preparation

Step 1
Mix together thouroughly the chicken cubes, ginger-garlic paste, pepper powder and salt.
Step 2
Add cornflour and mix it.
Step 3
Add one egg and mix it.
Step 4
The egg makes kind of thin layer on the chicken.
Step 5
Fry in hot oil the chicken in the oil.
Step 6
It should not cook too much, no need to turn to brown.
Step 7
Gather all chicken pieces out of the fry in hot oiling oil and set aside.
Step 8
Heat some oil in a pan.
Step 9
Allow to crackle cumin seeds.
Step 10
Add ginger followed by garlic, chillies, curry leaves (may be a bit of ginger garlic paste as well), pepper powder and bit of salt,. Stir it.
Step 11
Add the colour.
Step 12
Add may be half a cup of water to it. Mix it thoroughly.
Step 13
Add the chicken pieces to it. Stir it.
Step 14
Don't make it too dry.
Step 15
DONT FORGET TO OPEN THE WINDOWS :).
Step 16
Once it is ready, then transfer the chicken to a plate and add the juice of a half lemon.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Hot And Spicy Chicken

30 min total|Prep 30 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

1 kg Chicken — cut into small cubes
4 - Green chilles split into two and then slice to two
1 Dsp Cumin seeds (Jeerakam)
Coriander leaves A few sprigs
1 nos Egg
1 Dsp Red chilli powder
Salt, to taste
1 Dsp Cumin powder
Ginger garlic paste - 2 tsp
Red colour
2 tsp Corn flour/maida
2 tsp Ginger — chopped
2 - Garlic — chopped
1 Dsp Pepper powder
Oil
2 sprig Curry leaves
1/2 Of Lemon

Preparation

Step 1
Mix together thouroughly the chicken cubes, ginger-garlic paste, pepper powder and salt.
Step 2
Add cornflour and mix it.
Step 3
Add one egg and mix it.
Step 4
The egg makes kind of thin layer on the chicken.
Step 5
Fry in hot oil the chicken in the oil.
Step 6
It should not cook too much, no need to turn to brown.
Step 7
Gather all chicken pieces out of the fry in hot oiling oil and set aside.
Step 8
Heat some oil in a pan.
Step 9
Allow to crackle cumin seeds.
Step 10
Add ginger followed by garlic, chillies, curry leaves (may be a bit of ginger garlic paste as well), pepper powder and bit of salt,. Stir it.
Step 11
Add the colour.
Step 12
Add may be half a cup of water to it. Mix it thoroughly.
Step 13
Add the chicken pieces to it. Stir it.
Step 14
Don't make it too dry.
Step 15
DONT FORGET TO OPEN THE WINDOWS :).
Step 16
Once it is ready, then transfer the chicken to a plate and add the juice of a half lemon.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

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Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

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Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

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