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Spicy Kerala Coconut Chicken

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Chicken dry curry with coconut and spices. Simple but full of flavour. 

If you want to have some protein based Indian dinner, this is one recipe which is handy. 

Other favorite chicken recipes: Kerala chicken fry, Madras Chicken curry.

Serving Size:
Time:
Difficulty:

Ingredients

  • Oil – 1 tbsp
  • Spices – cardamom, cinnamon, clove, bay leaf  – each two
  • Whole Red chillies – 2, broken
  • Garlic – 8, finely chopped
  • Ginger – 1 inch,finely chopped 
  • Green chilli – 2, slit
  • Mint – 1 tbsp, finely chopped
  • Red Onion – 2, sliced
  • Tomato – 1, chopped 
  • Salt – 2 tsp 
  • Turmeric powder – 1 tsp 
  • Red chilli powder – 1 tsp 
  • Coriander powder – 1 tsp
  • Chicken – 500 gms
  • Water – 1/2 cup
  • Pepper powder – 1.5 tsp
  • Grated fresh Coconut – 2 tbsp
  • Coriander leaves – 1 tbsp, finely chopped

Directions

  1. Wash and cut the chicken into medium sized pieces.
  2. Add spices , red chillies, onion, garlic, ginger, green chilli, curry leaves, mint together and salt. Sauté until translucent. Then add chilli powder, turmeric powder and coriander powder. Sauté well. 
  3. Add the chicken pieces and mix well. 
  4. Add water and mix well.
  5. CLose the pan after that for another 10 minutes.
  6. Add pepper powder and coconut to the top of the chicken.
  7. Close it for another 5 minutes and open! Oh lala! Ready!
  8. Squeeze lemon juice and coriander leaves 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.

TOFU BHURJI/ TOFU SCRAMBLE

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Vegan tofu scramble is a hearty breakfast made with bell peppers and tofu.  If you are craving something savory and filling for breakfast, this recipe is just for you! 

After starting workouts and trying to achieve daily protein for the last months, I am trying to find different recipes to include protein. I am a vegetarian so the options are limited for sure. Tofu and paneer has been a daily meal these days.


Other Tofu Recipes: Spicy garlic soy tofu, Spicy tofu scrambled bell pepper.


Serve this with toast, roti or just by itself.

Serving Size:
2
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • Tofu – 300 grams
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Onion – 1 cup, chopped finely
  • Salt – 1/2 tbsp
  • Garlic – 6, chopped finely
  • Ginger – 1 inch, chopped finely
  • Green chilli – 2, chopped finely
  • Bell pepper – 1 cup, chopped finely
  • Tomato – 3/4 cup, chopped finely
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • coriander powder – 1 tsp
  • Dried methi leaves – 1 tsp
  • Amchur powder,/Dry mango powder – 1 tsp
  • Coriander leaves – 1 tbsp, finely chopped
  • Lemon – 1 tsp, to garnish.

Directions

  1. Scramble the tofu and keep aside.
  2. Heat a tablespoon of oil, add cumin seeds, garlic, ginger, green chilli, onions , salt and bell pepper. Saute till the onions get translucent.
  3. Add tomatoes, red chilli, turmeric powder and coriander powder.
  4. Saute for a minute. Add 1/2 of water for the masalas to saute.
  5. After 4-5 minutes, add the tofu scramble and mix well.
  6. Stir well, check the salt and spice levels and adjust to suit your taste.
  7. Garnish with amchur powder, coriander leaves and lemon.

Cauliflower Masala/ Gobi Masala

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This is a simple and quick recipe that can be made in one pot with the least amount of cooking time. The delicious flavors from the cauliflower, when combined with spice powders along the onions brings out a rich texture and flavors to the curry.
There are many variants to this recipe where it can be made with thick gravy, but this recipe is a dry version of it. 

This week I went to work after a long long vacation from work. Staying home, eating, sleeping, working out and repeating was not that bad. I made this yesterday for a quick lunch for myself. To be honest, not a great fan of cauliflower but I liked it with roti. Cauliflower has many nutrients and high in fiber. I am trying to take lots of fiber and iron intake and this helps if it is tastes good.Obviously I love fried gobi but tedious and unhealthy.

Other cauliflower recipes: Cauliflower 65 Biryani, Cauliflower pav bhaji

Serving Size:
2
Time:
30 mins
Difficulty:
easy

Ingredients

  • Oil – 1.5 Tbsp
  • Spices like cardamom, star anise, cinnamon, Bay leaf-  each 1
  • Cumin Seeds – 1 tsp
  • Dried Red chillies – 2, Broken.
  • Hing – 1/4 tsp.
  • Salt – 1 tsp
  • Onions – 3/4 cup, chopped roughly
  • Garlic – 4-5
  • Ginger – 1 inch
  • Tomatoes – 3/4 cup, chopped roughly
  • Red Chilli powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Cauliflower  florets- 3 cups,
  • Kasuri Methi / Dried fenugreek leaves- 1 tbsp
  • Sesame seeds 
  • Water – 1/2 cup.

Directions

  1. Add onions, garlic, and ginger to a blender and blend to a smooth paste and keep it aside.
  2. Heat 2 tablespoons of oil in a pan.
  3. Add cumin seeds, bay leaf, black cardamom, cloves, dried red chilies, and star anise. Sauté them for a few seconds or until whole spices are fragrant.
  4. Add onion, ginger-garlic paste and mix well. Sauté for 5-7 minutes or until onion paste turns golden.
  5. Now, add tomato puree and mix well. Cook for 2-3 minutes.
  6. Add red chili powder, turmeric powder, coriander powder, garam masala powder, and mix well.
  7. Let them cook for 2-3 minutes or till the oil starts to separate from the sides of the masala.
  8. Add water and mix well.
  9. Add cauliflower and close the lid for 5 minutes.
  10. Open the lid and let the water steam out.
  11. garnish with Kasuri methi/dried fenugreek leaves and sesame seeds.
  12. Add salt if needed according to taste.

Mashed Spinach curry/ Keerai Masiyal

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A spinach curry which is a comfort food and staple curry every week at my home. 
Anyone who knows me would know I have been having spinach every three days once in the last 2 years or so. I have less iron and ferritin in my body so this spinach really helps. Or I believe it helps. I have started to love spinach recipes recently. 

This is something that my mom made for me when I was back home. It’s a staple for us to have spinach every other day. I guess for all the junk food i was eating the last few years, my childhood healthy food saved me. Otherwise I would have not had this strength. 


You can make this with any spinach you want. 
Other favorite spinach recipes: SPinach Garlic curry, Palak Paneer, lamb spinach curry

Recipe video of Keerai Masiyal

Serving Size:
Time:
Difficulty:

Ingredients

  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Cumin – 2 tsp
  • Red chillies – 4
  • Garlic cloves – 7-8
  • Onions or shallots- 1 medium or 3/4 cup, finely chopped
  • Green chillies – 2 
  • Salt – 1 tsp
  • Tomatoes – 2, chopped
  • Spinach leaves – 4 cups
  • Tamarind – 1/4 lemon sized
  • Turmeric – 1/2  tsp
  • sambar powder – 1 tsp
  • Ghee – 1 tsp

Directions

  1. Wash the spinach. In a cooker add 2 tablespoon gingelly oil , once the oil is hot add mustard, cumin, and let it splutter . 
  2. Add 3 to 4 red dried chillies  , garlic cloves, onions , green chillies with salt and saute for a minute.
  3.  Add  tomatoes, lemon size tamarind and sauté them all for 5 mins.
  4.  Add the spinach with turmeric and sambar powder , salt and hing.
  5. Share them as well for 5 mins. 
  6. After 2 mins add one cup of water and close the cooker and wait for two whistles.
  7. Open it and slowly mash it together using a masher.
  8. Serve with a spoon of gingelly oil or ghee. 

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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