Thursday, 13 February 2014

The Chicken Coconut Dry Fry (Chicken Thoran)

This is a special dish from the God's Own Country, Kerala. I would like to dedicate the recipe to my Mother-in-law. The freshly prepared masala always gives an improved aroma and flavour to the dish.Today I would like to share "The Chicken Coconut Dry Fry" popularly known as Chicken Thoran in Kerala.

The Chicken Coconut Dry Fry
Preparation time : 40 minutes

Ingredients:
  1. Chicken breasts, cubed - 500 gms
  2. Coconut, grated - 1 cup
  3. Shallots, chopped -.1 cup
  4. Onion, chopped - 1/2 cup
  5. Ginger, crushed - 1 tbsp.
  6. Garlic, crushed - 2 tbsp.
  7. Green chilli, chopped - 1 tsp.
  8. Curry leaves - 2 sprigs
  9. Coconut oil - 2 tbsp
  10. Mustard seeds - 1/2 tsp
  11. Lukewarm water - 1/2 cup
  12. Salt to taste
  13. Masala, grind to fine powder:
  • Star anise - 1 no.
  • Cloves - 3 nos.
  • Cardamom- 3 nos.
  • Cinnamon stick, 1inch - 1 no.
  • Whole black pepper - 10 nos.
  • Fennel seeds - 2 tsp.
  • Coriander seeds - 2 tsp
  • Chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp.
Procedure:
  1. Grind the masala ingredients to a fine powder and keep it aside.
  2. Heat the sauce pan and add oil.
  3. Add the mustard seeds, after it pops, add some curry leaves.
  4. Then add the chopped shallots and stir until soft.
  5. Add ginger, garlic and green chillies and stir it for 5 minutes.
  6. Add the grind masala and stir till the aroma comes out.
  7. Add the chicken cubes, stir until the color of the cubes change.
  8. Pour water, add salt, and cook it with the lid closed for 20 minutes on low flame.
  9. Add grated coconut, stir it until dry on medium flame.
  10. Add remaining fresh curry leaves.
It  can be served along with rice, chapathi and roti.

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