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Kerala Style Chicken Fry

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This is a simple chicken fry recipe but flavorful mainly because of coconut oil and coconut. Spicy and Authentic.


I like to make chicken recipes because my nephew can enjoy it too. Sometimes it is a big NO from him if it is a curry. Kids i say :D. ALso, it is easier to cook anything with less ingredients. The flavor on this recipe mainly comes from coconut oil and a good chili powder. Please try using fresh ginger and garlic rather than using ginger garlic paste. It makes a lot of difference. Try marinating at least for thirty minutes. Even overnight is good. The flavors get in. Also massage the chicken with the marination. Don’t worry about getting your hands messy. Worth the mess!


Thank you all for your concerned emails and messages from my last post. I did not realize so many people even read my post. I am good. 😀 Sometimes I just blabber, I guess. Otherwise I am good. Life is beautiful. No more negativity or even a touch of negativity 😉 Will try atleast!


Other Favorite Chicken Recipes: Chicken Kurma, Chicken Biryani, Chicken Karahi.

Recipe video :

Chicken Kerala Fry Recipe

Serving Size:
2
Time:
30 mins
Difficulty:
easy

Ingredients

  • Chicken – 500 gms
  • To blend:
  • Garlic – 6 
  • Ginger – 1 big piece
  • Shallots / Red onion – 1/2 cup
  • Green Chilli – 3
  • Other:
  • Chilli Power – 1 tbsp
  • Turmeric Powder – 1/2 tsp
  • Coriander powder – 1 tbsp 
  • Salt
  • Coconut Oil – 1 -3 tbsp
  • Grated Coconut – 1/4 cup
  • Green chilli – 2-3, Slit.
  • Lemon to garnish

Directions

  1. Wash and cut the chicken into medium sized pieces.
  2. Take onion, garlic, ginger, green chilli, curry leaves, together by adding a few drops of water to a fine paste. Then add chilli powder, turmeric powder, coriander powder, salt and  1 tbsp of coconut oil. 
  3. Marinate the chicken pieces with this masala by massaging gently and keep it aside for a minimum of 30 minutes.
  4. Heat 1 tbsp of coconut oil in a heavy bottom pan, add marinated chicken pieces, fry them on both sides each 5 minutes. 
  5. CLose the pan after that for another 5 minutes.
  6. Add green chillies and coconut to the top of the chicken.
  7. Close it for another 5 minutes and open! Oh lala! Ready!
  8. Squeeze lemon juice to garnish.
  9. Notes :
  10. 1. Add curry leaves if you have some. I was giving it to my nephew who doesn’t like curry leaves.

Spicy Mushroom crumble stuffed Peppers

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These delicious vegan mushroom stuffed peppers are Hearty, healthy, filling, and easy to make.This will be a great party appetizer or you can serve as a side too.
Quick and easy to whip up and absolutely packed full of healthy, meat-free ingredients, mushroom stuffed peppers are always a winner!
If you use a variety of colors it will make a visually interesting dish, any color of bell pepper will work here.
Baking time can vary, but for this recipe you will cover the baking dish with foil and bake at 350 degrees F for about 15 minutes.

You can also top with smashed avocado or guacamole once the vegetarian stuffed peppers have finished baking.

I received sample products from Big mountain foods.Their products are purely plant based and packed with vitamins and minerals. Vegan and gluten free and they are delicious. I am serious! Try them. They are women owned and family operated in the heart of Vancouver British Columbia which is my favorite city in Canada. Their social media links: 

You are going to love this stuffed peppers recipe. Why? Because these Vegan Stuffed Bell Peppers are Smoky, Spicy, Satisfying,Hearty and Gluten Free.

a.     Facebook: https://www.facebook.com/bigmountainfoods/

b.     Instagram: https://www.instagram.com/bigmountainfoods/

c.      Twitter: https://twitter.com/bigmountainfood

Serving Size:
4
Time:
40 mins
Difficulty:
Medium

Ingredients

  • Big mountain Food Mushroom Crumble – ¾ cup crumbled
  • Big onion – ½ finely chopped
  • Ginger Garlic paste – ½ tsp or fresh garlic and ginger
  • Green chili – 1, finely chopped
  • Tomato – ½, finely chopped
  • Red chili powder – ½ tsp
  • Chaat masala – 1 tsp
  • Garam Masala Powder – ¼ tsp
  • Coriander leaves – 1 tbsp finely chopped
  • Salt – to taste
  • Oil – 2 tsp
  • Bell pepper – 1, chopped into rounds

Directions

  1. Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
  2. Add tomato and sauté for a minute, then add chilli powder, garam masala powder, and salt. I would give a quick stir, it should not be too dry or too saucy. Takes around 5 mins.
  3. Preheat the oven for 10 mins.
  4. Then add mushroom crumbles and mix well.
  5. Cook for a minute, garnish with coriander leaves and switch off.
  6. BAKING
  7. Take a baking pan and cover with aluminum foil. Add the round bell peppers, sprinkle some oil, and stuff it with filling.
  8. Bake it for 12 – 15 mins at 350°F. Bell pepper will soften and mushroom crumbles will get roasted. Serve it as an appetizer.

This is not a sponsored post.

Mutton/Lamb Spicy Curry

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Mutton Curry

Soft & succulent lamb/mutton pieces coated with aromatic blend of masalas and spices. 

I made this a few months back and drafted it. If you are making it for the first time, try to taste as you make it to adjust to your spice level. This recipe was spicy, tasty and flavorful. When all the lamb curry is over, take some plain rice, mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice,rasam/sambar, or roti,naan, paratha, parotta.
Happy New Year to all of you! Stay Happy and healthy always.:).Don’t ask me what is happiness? I am still trying to find the answer. My life is not perfect. Missing a lot of things like Love, family close to me or some things which bothers me day to day life. However, I am thankful for everything I have. Happiness is may be acceptance?! 😀 Depressing or Motivated?

Mutton Curry Recipe Video

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.

Serving Size:
Time:
Difficulty:

Ingredients

  • Mutton/ Lamb – 450Gms
  • Oil – 2 tbsp
  • Cumin Seeds – 1 tsp
  • Fennel Seeds – 1 tsp
  • Garlic – 5, finely chopped.
  • Ginger – 1 inch, finely chopped.
  • Green Chilli – 2, finely chopped
  • Curry leaves – 1 tbsp
  • Onion – 1 medium, finely chopped
  • Tomato – 1 medium, finely chopped
  • Chilli powder – 2 tsp
  • Coriander – Cumin Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Turmeric Powder – 1 tsp
  • Pepper Powder – 1 tsp
  • Coriander leaves – 1 tbsp, Chopped finely
  • salt -1 tsp

Directions

  1. Add mutton/Lamb with 1 cup of water in a pressure cooker with salt and give 5-6 Whistles. (or) In Medium flame cook for 20-30 minutes. 
  2. Take a pan in medium flame, add oil, cumin seeds, fennel seeds, garlic, ginger, green chillies, curry leaves, add chopped onions and salt.
  3. Saute until onions are translucent. Then add tomatoes, chilli powder, cumin powder, garam masala, turmeric powder and pepper powder.
  4. Saute for 3-4 minutes. Then add the boiled mutton/lamb water. Boil for 3-4 minutes.
  5. Add the boiled mutton now and close the lid. 
  6. After 4-5 minutes, it will be semi gravy. You can boil for more if you need a roast.
  7. Add chopped coriander leaves and finish it off 🙂
Mutton Curry

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