Tomorrow could be Eid day , if the moon is sighted ( other wise it would be celebrated on Tuesday), So Eid Greetings to all my muslim readers. Chicken is most often cooked on Eid day, I remember as a child we used to get live chickens sometimes a rooster which is slaughtered on Eid day. Sadly nowadays we cook with frozen chicken.
I have 4 aunts from my dad's side, I am most closest to the youngest three of them as they had been around while I was growing up. They would stay at our home when they come for medical purposes or educational purposes. Or one of them would come over to baby sit us, if our parents had to leave abroad, which is quite rare as getting my mother out of the house is quite a challenge.
My aunty, K datha , is a is great cook........
I remember visiting her when I had just finished my school and sitting at the door way of her tiny kitchen or rather kitchen hut. Her little kitchen was a small little hut, kept separate from the main house, which had a home made fire stove and a regular gas stove. It was like a little play room for me, and was fun watching her . She is like a mother hen, there is always some tea ( extremely sweet tea!!) and some thing to eat at her place. She showed me how to make this curry during the last time I went to Kulhudhufushi last year.
Recipe : K dhatha's chicken curry
Place half the sliced onion, 6 curry leaves, pepper corns, cumin seeds, ginger , garlic, curry powder, tumeric and chillies ( if using) into a blender with a few tablespoons of water and a pinch of salt and grind to a fine paste. V
Heat a pan with oil about 2-3 tbsp and add the chicken pieces and stir fry to brown a little, add the ground onion paste, along with cinnamon and cardamon pods and mix well.
In a measuring jug , or mug measure 100 ml of coconut milk and add water till 300 ml mark ( thats 200 ml water). stir in tomato paste and stir this into the chicken . Bring to a boil , lower heat, cover and simmer gently till chicken is cooked through.
While the curry is cooking , heat a separate frying pan with 2 tbsp oil or use ghee if you like for more flavor, and fry the remaining sliced onions, curry leaves and pandan leaf, stir fry till the onions caramelize.
Check the curry, taste and add salt to taste, stir n the caramelized onion mixture and stir well. Stir in the remaining coconut milk and cook , over a low heat for 1 -2 minutes. Squeeze the lime juice and remove from heat. Serve with a rice , some salad and dhal curry.
Note : We use different kinds of coconut products, so basically you need about 300 ml of thin coconut milk
( fenkiru) and 100 ml of thick coconut milk ( boakiru)
2 large onion cut. Take half. 6 curry leaves. 1/2tsp pepper. 1tsp cumin. 1” ginger. 4 garlic. 3tsp curry powder. 1/2tsp tumeric. Chilli. Add few tsp water. Add pinch of salt. Grind to fine paste
Add 3tbsp oil and fry the chicken make little brown. Add onion paste. 7 cardamom. 1 and half inch cinnamon.
Add 100ml coconut. 200ml water. Add 2tsp tomato paste. Add to the chicken. Bring to a boil. Lower heat. Cover till chicken is cooked through
During this time. Add 2tbsp oil and cook the onion. 6 curry leaves. 1 Pandan leaf cut
Stir in this onion paste. Add the remaining coconut milk. Add salt to taste. Cook more for 3 minutes.
2 large onion cut. Take half of it. 6 curry leaves. 1/2tsp pepper. 1tsp cumin. 1” ginger. 4 garlic. 3tsp curry powder. 1/2tsp tumeric. Chilli. Add few tsp water. Pinch of salt. Grind them mofos.
Add 3tbsp oil and fry chicken until little brown. Add the onion paste. Add 7 cardamom and 1 1/2 inch cardamom snipped off
100ml coconut water. 200ml water. Add 2tsp tomato paste. Add to the chicken. Bring to a boil. Lower heat. Cover till chicken is cooked through.
During this time add 2tbsp oil and the rest of the onion and fry them with 6 curry leaves and 1 pandan leaf
Add this onion pste. Mix the remaining coconut milk. Add salt. Cook for 3 minutes.
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|Serving Size: 1 (706g)|
|Recipe Makes: 1|
|Calories from Fat: 636 (99%)|
|Amt Per Serving||% DV|
|Total Fat 70.6g||94 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 50.7g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 0mg||0 %|
|Sodium 18mg||1 %|
|Potassium 202.2mg||5 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.6g|
|Protein 1g||1 %|
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Calories per serving: 645
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