Kandhari Chicken- A dish from Kerala. Recipe inspired from Sutralam Suvaikalam. For a twist, I tried with chicken instead of fish. It came out well. The coconut oil and the fresh coconut milk added to this dish makes this dish very aromatic and less spice from Kandhari chilies. So even kids will enjoy thisi chicken. Goes well with plain cooked rice, curd rice, chapathi or naan. Try this and let me know your feedback!!
TO GRIND–40 Kandhari chilies ( you can add more depend on your spice level) one handful of coriander leaves chopped, 5 garlic chopped and 2 inch thick size ginger chopped.
TO GRIND-Handful of Palak spinach
TO SAUTE-250 gm small onions chopped, 10 to 15 curry leaves and 2 tbsp garlic pods chopped and 2 tbsp chopped ginger
Fresh milk from 1/2 coconut( Add 250 ml water to it and grind and use the thick coconut milk)
Paste from palak spinach and the kandhari, coriander leaves and ginger & garlic.
FOR TEMPERING- 1/2 tsp vendhayam/fenugreek seeds, some curry leaves, 2 dry red chilies, and 1 tsp mustard seeds
3/4 kg chicken with bones. You can also use boneless. Marinate for 1/2 hour with ginger & garlic paste and 1 tsp of salt
In a kadai, add 2 tbsp coconut oil, add all the ingredients listed in FOR TEMPERING.
Now add the chopped small onions and saute that for 3 minutes
Now add the chopped ginger & garlic
Saute this for 10 minutes in a medium flame
Add the kandhari chili paste and mix well
After 5 to 7 minutes, add the palak paste
Once the palak paste and the kandhari chili paste has been cooked for about 5 minutes, add the marinated chicken and cook well
Cook well until all the masalas are incorporated well in the chicken
Add required salt
Again stir and cook well
Add 250 ml water and cook until the chicken are well cooked
Once the chicken is cooked well, add the coconut milk
Stir for about 2 minutes and add the fresh curry leaves
Finally add 1 tbsp coconut oil and switch off the flame.
The aromatic Kandhari chicken is ready to serve.