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Trivandrum Chicken Fry

  • Masala:

    Crushed whole Red Chilly, Madras Onion/Shallots, Garlic, Ginger, Fennel seeds, Kashmiri Chilly, Turmeric, Curry leaves, Salt

  • ( No rehydration required for this dish )

  • 1. Heat 2 tablespoons of coconut oil in a pan. now switch off the gas, and then add the Simbpli Kerala Chicken fry masala and roast it in this for 2-3 mins. Do not switch on the gas. It will burn the masala marinade.

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    2. Wash, clean and cut the chicken( boneless or with bone) into medium size pieces.

    3. Next, marinate the chicken to the roasted masala marinade for around 30 minutes.

    4.  Finally, as per your choice, shallow or deep fry the marinated chicken.

    5. If you like a sweet and spicy variation, sprinkle some sugar on to the chicken when it is practically done and turn it over a few times for a delicious sweet and spicy chicken fry

    6. Enjoy scrumptious and crispy Travancore chicken fry!

Chicken Roast Masala

  • Dehydrated vegetables:

    Onions, Garlic, Ginger, Tomato, Green chilly, Curry leaves

     

    Masala:

    Coriander powder, Red chilly powder, Garam Masala, Turmeric Powder, Salt

  • 1. Rehydrate the vegetable mix in around 100 ml of warm water for 10 mins.

    2. Drain the water from the vegetables and keep it aside to be used for cooking.

  • 1. Heat some coconut oil in a pan.

    2. Cook the rehydrated mix till the onion is browned as required for the curry .

    3. Now add in the SK chicken masala & roast it . Add a dash of water and cook the masala for 5-7 mins till the oil leaves the masala. Do not let it burn.

    4. Next, add in the chicken cook on either side for a minute each to seal in its juices and allow let it seep in the masala.

    5. Now add in the drained hydration water, salt to taste and cook on medium flame,

    6. For the roast , be careful to use just a bit of water, enough to just cover the chicken, and not allow the chicken to float. Keep adding water if required & cook the chicken till it is tender.

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    Delectably spicy Malayali chicken roast masala is ready. Enjoy it as you choose – with Rice, Roti or breads.

Cashew Chicken Gravy

  • Dehydrated onion tomato powder:

    Onions, Tomato, Garlic, Ginger, Salt

     

    Masala:

    Coriander powder, Red chilli powder, Garam Masala, Salt, Turmeric Powder

     

    Coconut Gravy:

    Coconut grated, Cashew, Yogurt, Turmeric powder, Salt

  • 1. Moisten the onion powder mix in a little bit of warm water for 10 mins. Drain it an keep it aside. Keep the water aside too. Dont throw it away.

     

    2. Also, grind to a paste the cashew coconut masala with some water to make into a gravy.

  • 1. In a pan heat some oil & roast the onion mix for 3-4 mins till it turns translucent.

    2. Next, add in the SK chicken masala, salt and cook it further till the oil separates.

    3. Now add in the chicken peices, coat it in the masala and cook it for 2-3 mins to seal in its juices and masala.

    4.  Next, add in the drained vegetable stock along with 150 ml or a cup of water and cook it till the chicken is ready.

    5. Only after the chicken is completely ready, lower the flame to simmer add in the cashew coconut gravy, mix it in, add some water if required, increase the heat to medium and bring it to a boil.

    6. Switch off the flame and allow the curry to rest and soak in its flavours.

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