Kozhi Nirachathu


(serves 2)

Mal­abar-style stuffed chicken Prep time: 2 hours 10 mins Cook­ing time: 30 mins In­gre­di­ents 1 small chicken (about 800g), skin re­moved 1/2 lemon, juiced 2 tsp red chilli pow­der 1 tsp turmeric pow­der salt, to taste For stuff­ing: 2 tbsp oil, plus 1/3 cup for fry­ing 1 large onion, thinly sliced 1 sprig curry leaves 2 green chill­ies, chopped 1/2 tsp ginger-gar­lic paste pinch red chilli pow­der pinch turmeric pow­der 1/2 tsp co­rian­der pow­der 1/4 tsp garam masala pow­der 4 tbsp co­rian­der, finely chopped 1 tsp cashew nuts, chopped 1 tsp raisins, roughly chopped 1 egg, hard boiled For the gravy: 1 large onion, sliced a few curry leaves 2 tbsp chopped co­rian­der leaves 2 green chill­ies, chopped 1 tsp ginger-gar­lic paste 1 tomato, finely chopped 1/2 tsp red chilli pow­der 1/4 tsp co­rian­der pow­der 1/2 tsp aniseed, ground to a pow­der 1/4 tsp garam masala or biryani masala Method: 1. Make slashes all over chicken us­ing a sharp knife. Rub lemon juice all over chicken to get rid of any raw smell. Rinse af­ter 5 min­utes and pat dry. 2. Mix to­gether chilli and turmeric pow­ders with salt and enough wa­ter to make a thick paste. Rub this all over chicken and re­frig­er­ate for at least 2 hours. 3. Mean­while, pre­pare stuff­ing. Heat 2 tbsp oil in fry­ing pan and sauté onion, curry leaves, green chill­ies and ginger-gar­lic paste un­til onion be­comes translu­cent. Add dry spices and sauté on medium heat for 2-3 min­utes or un­til oil be­gins to ap­pear on side of pan. Sea­son and add re­main­ing in­gre­di­ents, ex­cept egg. Mix well. Fi­nally add boiled egg (whole or sliced in half) and sauté for an­other 2-3 min­utes. Re­move from heat. 4. Spoon stuff­ing into chicken, en­sur­ing you do not over­stuff it. 5. Us­ing kitchen twine, se­cure chicken legs and wings. Heat 1/3 cup oil in a deep and wide fry­ing pan (large enough to hold chicken) and place chicken in cen­tre. Fry on all sides un­til slightly brown. Drain on kitchen pa­per. 6. To pre­pare gravy, add onion, curry leaves, co­rian­der leaves and chill­ies to pan used to fry chicken. Sauté un­til onion starts to brown. Add ginger-gar­lic paste, stir well then add tomato. Con­tinue to sauté un­til tomato is well cooked. Add re­main­ing in­gre­di­ents and sauté again for cou­ple of min­utes. Sea­son with salt and mix through. Pour gravy into a bowl. 7. Place chicken back in pan and pour gravy over. Sim­mer un­til gravy coats chicken well and be­gins to caramelise. 8. Cut chicken into pieces and serve with stuff­ing, gravy and ghee rice or ker­ala parotta.

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