Friday, 24 January 2014

This is the perfect and most traditional kerala non vegetarian recipe among everything I posted, This is from the cookbook of my Ammuma, the taste is incredible as she cook this in the traditional way, yes she cooks it with the nadan kozhi,man chatti, ammi kallu grounded and even she uses the water from the well, I bet you may think then it may not be a surprise. Try using the nadan kozhi/village chicken if you get for this recipe as it gives you the awesome taste. I would recommend a mortar and pestle if you don’t have ammi kallu at your home as all the ingredients used in this recipes are crushed and not grinded.  

It’s a classical recipe which is basically blended with lot of coconut, and I enjoy having it when my Amma serves me with hot Kerala big rice :P The best combo for this recipe would be with rice and Moru Curry. I never tried this after marriage as I had a doubt if will get the same taste, however I tried it for the first time today and I just loved it. The making is very simple and if you are really a big time fan of Kerala recipes, I am sure that you gonna fall in love with this recipe!! :)


  • Nadan kozhi or broiler chicken- 1.5 Lb/ 1 Kg
  • Small Onions (chopped as big size) - half cup
  • Ginger crushed- few
  • Garlic Crushed –few
  • Green chilies crushed- 5 nos
  • Turmeric Powder- ¼ Tspn
  • Chili Powder- 2 Tspn
  • Coriander Powder- 2 Tspn
  • Coconut shredded- ¾ Cup
  • Salt- To Taste
  • Coriander Leaves- Few
  • Curry Leaves- Few
  • Mustard Oil- 1 Tspn
  • Whole Urud Dal- 2 Tspn
  • Red Chilies- 2 Nos
  • Coconut pieces- 3 Tspn(Cut into small rectangular pieces)
  • Coconut Oil- 2 Tspn


  • Clean wash and cut the chicken into pieces,to this add the small onions,crushed ginger,garlic green chilies and curry leaves,turmeric,chili(1 Tspn) and coriander powder(1 Tspn) and mix well.
  • Keep the mixed chicken to the medium flame and add 1 cup of water, cook it covered until the chicken is well cooked.
  • Crush the coconut (half Cup) with the rest 1 Tspn of chili powder and coriander powder in the mixer, say just for 3 seconds.
  • After the chicken is fully cooked and water is evaporated, add the crushed coconut and salt. Give a sit to combine everything. Let it stand for another 5-10 minutes.
  • Stir continuously to combine everything, and when it dries up, add the remaining ¼ cup of coconut shredded and give a quick stir.
  • In a separate small pan, add the oil,add mustard, coconut pieces,red chilies and urud dal,when it splits up add curry leaves and transfer this to the cooked chicken.
  • Garnish with coriander leaves and serve hot.


"Do not add the crushed coconut until the chicken is fully cooked and the water evaporates as it may lead to watery.

To crush the coconut I used mortar and pestle which gives the complete taste for the recipe however its best choice is the “Ammi Kallu” if you have at home.

Adjust the spice level as per your need, if you still need spicier, you can add some more chili powder when you are stirring after adding ground coconut.

Adding the coconut pieces along with the mustard is optional, but it adds a rich taste to the recipe."



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