Chicken Ularthiyathu

I am not sure I can call this chicken ularthiyathu. But it is definitely a tasty stuff. A little patience gives a much needed tasty food. This one is a semi gravy dish.

Ingredients:

For marination:
Chicken :1/2 kilo. cut into small pieces (I asked the shopkeeper to cut it for curry)
Turmeric powder : 1 tea spoon
Red chilli powder : 1/2 tea spoon
Coriander powder : 1 tea spoon
pepper powder : 1 tea spoon
Cumin powder : 1 tea spoon
Salt : 1 tea spoon

For cooking:
Onion : 2 medium size
Tomato : 1 medium size
green chilli : 1 medium size
Turmeric powder : 1 tea spoon
Red chilli powder : 1/2 tea spoon
coriander powder : 1 tea spoon
pepper powder : 1 tea spoon
salt : 1 teaspoon
Curry leaves : 5-6
coconut oil : 2 table spoon

Mix all the ingredients for marination, marinate it on chicken and keep it aside for 15 minutes
Slice onions, tomato and green chilli
Heat oil in a frying pan and saute onions in it.
When the onions become transparent, add tomato and green chilli to it. Saute it again for 2 minutes.
Add marinated chicken and all powders to it. Add curry leaves and add 1/2 cup(around 100 ml) of water to it. Add salt and stir well.
Cover the pan. Stir it occasionally for the chicken to be cooked well.
When the chicken is almost cooked, remove the cover and cook it in medium-high flame and let the remaining water evaporate. (stir it occasional for faster result)
After the water gets evaporated and you have a semi gravy, turn off the stove and have your delicious dish.

Tips:
Add some grated cocunut just before turning off the stove, stir it and then turn off the stove. Great value addition!

Chicken fry

I thought making a chicken fry is very difficult. But trust me, it is one of the easiest recipes you can ever have. All you need is the following ingredients:
Chicken - 8-10 pieces cut in medium size.
Red chilli powder - ½ tea spoon.
Turmeric powder - ½ tea spoon
Salt - ½ tea spoon.
Coconut oil - 2 table spoon
Wash the chicken well and then wash it in a salt water. Keep it aside to drain out the water.
Mix well the powders and salt without adding the water. Add the chicken pieces to it and mix it well again, so that the powders get stick to the chicken well. Keep it aside for15-20 minutes.
Turn on the stove, heat the frying pan and heat the oil in it.
Add the chicken pieces and mix it well in the oil.
Cover and let it cook well. Stir occasionally to ensure all pieces gets equal heat on every side.
Wait for 10 to 15 minutes and check if the chicken is cooked well. If yes, turn off the stove, drain out the oil from the chicken and have your chicken fry.

Tips:
Adding curry leaves to the oil before adding the chicken gives you a great taste.
Adding some lemon juice also gives a great taste.
PS: A special thanks to my room mate Athif Abdul Aziz.

Chicken curry

If you like patience in cooking, here is another recipe which tastes excellent. I am sure your patience will be paid by the taste! For preparing a chicken curry, you need the following ingredients.

Chicken - ½ kilo
Cloves - 4
Cardamom - 3
Cinnamon - 2 lengthy sticks
Onion - 3 medium size
Tomato - 2 medium size
Green Chilli - 1 medium size
Ginger garlic paste - 1 tea spoon
Turmeric powder - 1 tea spoon
Redchilli powder - 1 tea spoon
Coriander powder - 3 tea spoon

Coconut grated - ½ cup.
Coconut oil - 3 table spoon.
Salt - 1 tea spoon
Curry leaves - 5-6 leaves
Coriander leaves - 5-6 leaves

Cut the chicken into small pieces and wash it thoroughly. Then wash it once in salt water and keep it in a bowl to drain out the water on it.
Make a thick milk from grated coconut and keep it aside.
Cut the onions into 2 halves and make slices on it. Cut tomato in similar way. Cut green chill into 2 vertically.

Heat the oil in cooking pan; add cloves, cardamom and cinnamon to it. Stir it occasionally till a nice fragrance comes from the pan.
Add onions and curry leaves to it. Stir it occasionally till it becomes transparent in colour.
Add tomato to it and stir it for 1 more minute.
Add green chilli, ginger garlic paste, powders and mix it well.
Add the chicken to it. Don’t add any water, it will start coming from the chicken after some time. Stir it occasionally so that it will not stick to the bottom of the pan.
When the chicken is almost cooked, add 1 or 2 glasses of water (depending upon what amount of curry you need) and salt to it. Cover the pan and let it cook fully.
Once the chicken is fully cooked, add the coconut milk to it, stir it and let it boil for 2 more minutes.
Add the coriander leaves to the top of the curry, cover the pan and turn off the stove. Wait for 5 minutes and then have your chicken curry!!

Tips:
Initially you find it difficult to find out the correct amount of water to be added to the curry. For the first try, add 1½ glass of water and see the result and then adjust it in your next try.
As always, varying the amount of spice powders tastes the curry differently. Here you have to make sure that amount of coriander powder is more compared to the other two.

Chicken neettiya curry

This is the simplest recipe with chicken that I know so far. By the way, do you know why the name is so? Because you can add more water to this curry when there is a guest after you have finished cooking! Add more water, boil it and can still retain the same taste to it. Hence it is named as neettiya (extended) curry! See the ingredients required :

Chicken - ½ kilo

Potato - 2 medium size
Onion - 1 medium size
Green chilli - 1 medium size.
Tomato - 1 small size
Ginger garlic paste - 2 tea spoon

Turmeric powder - 1 tea spoon
Red chilli powder - ¾ tea spoon
Coriander powder - 3 tea spoon
Pepper - ½ teaspoon

Cocunut grated - ½ cup

Coriander leaves - 5-6
Curry leaves - 5-6

Salt - 1 tea spoon.

Cut the chicken into small pieces and wash it thoroughly. Then wash it once in salt water and keep it in a bowl to drain out the water.

Cut the onions into 2 halves and make slices of it. Similarly cut tomatoes and potatoes too. Cut the green chilli into small pieces.

Add all the ingredients except coconut and coriander leaves into a pressure cooker, add 1 glass of water and cook it for 1 whistle in medium flame. Then let it cool down naturally.

Open the pressure cooker and turn on the stove again. Add coconut to it and cook it till chicken is cooked well. Add coriander leaves cover the pan and turn of the stove and have your chicken curry.

Tips:
Remember, some water will come out of the chicken when it boils. So don't add too much of water, thinking that water will get evaporated!
If the gravy is very little add ¼ or ½ cup of water to it after adding the coconut and boil it.