Tag: Indian
Keralan Fried Chicken
Keralan Fried Chicken
Sick of the same old fried chicken? This is a Keralan twist that will back the Colonel into a corner. When we think of food from the Indian state of Kerala, we think of two things: coconut and chilies. The chicken in this recipe is marinated in a spicy coconut milk marinade and dredged in a spicy coconut flour mix. After frying the chicken, it is garnished with fried curry leaves. You can make this chicken with bone in or boneless pieces. If you want to make this a vegan recipe, substitute the chicken with cauliflower.
Equipment
- food processor
Ingredients
- 4 large boneless skinless chicken thighs cut into 3 pieces
- 1/2 cup coconut milk
- 2 garlic cloves
- 2” ginger peeled and minced
- 2 green birds eye chili
- 4 cilantro stems
- 12 curry leaves
- 2 tsp salt
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 cup flour
- 1/2 cup coconut flour
- 1 tsp chili flakes
- 1 tsp onion powder
- vegetable oil for frying
Garnish
- curry leaves
Instructions
- Place the coconut milk, cilantro, garlic, chilies, and ginger in a food processor.
- Process until smooth.
- Season the chicken with salt, coriander, paprika, and garam masala.
- Pour the coconut milk marinade over the chicken. Marinate for 24 hours.
- Mix together the flours, onion powder, and chili flakes.
- Dredge the chicken in the flour. Shake off any excess and place back into the marinade.
- Dredge the chicken back into the flour.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add chicken pieces into the oil, making sure to not overcrowd the pan.
- Fry for 4-5 minutes a side until brown snd crispy. Drain grease on a rack.
- Fry the curry leaves in the oil for 10 seconds.
Chana Pulao (Instant Pot)
Chana Pulao (Instant Pot)
Chana pulao is a great South Asian side dish of basmati rice, chickpeas, and aromatics. I prepared this dish in my Instant Pot since it cuts the cooking time in half while getting the same results if you were to prepare on the stove top. I personally like to eat the leftovers the next morning topped with a couple of fried eggs.
Equipment
- instant pot
Ingredients
- 2 cups basmati rice rinsed
- 1 can chickpeas
- 1 medium white onion sliced
- 1 tbsp cumin seeds
- 1 tbsp salt
- 6 whole cloves
- 2 black cardamom
- 1 cinnamon stick
- 1/4 cup vegetable oil
- 2 cups water
Instructions
- Turn the Instant Pot function to sauté over medium heat. Sauté the onions and cumin seeds for 10 minutes.
- Add in the cardamom, cloves, and cinnamon stick. Sauté for 1 minute.
- Stir in the rice. Sauté for 3 minutes.
- Pour in the water. Season with salt. Turn the Instant Pot function to pressure cook on high for 4 minutes. Place the cover on and push start.
Curry Hummus
Curry Hummus
Hummus with curry powder?! Sounds good to me. Hummus is a great source of protein and fiber, making it a healthy and filling snack. This particular hummus uses Greek yogurt instead of tahini and olive oil, giving it an extra creaminess. It is simply seasoned with garlic, madras curry powder, and sea salt.
Equipment
- food processor
Ingredients
- 28 oz canned garbanzo beans drained
- 1/2 cup Greek yogurt full fat
- 1 tbsp madras curry powder
- 2 garlic cloves
- 1 tsp sea salt
Instructions
- Place all of the ingredients in a food processor.
- Purée until smooth.
