Indian Main Course Recipes · Kerala Cuisine · Vegetarian Recipe

Kerala style Kadala Theeyal Recipe / Chickpeas Curry / Chickpeas in a roasted coconut sauce

Theeyal is an authentic Kerala dish and is prepared using vegetables, okra, bittergourd, brinjal and so on.

Theeyal means burnt dish which means coconut is roasted till it becomes dark brown in color. The dish gets its color from the roasted coconut and the tamarind paste.

Somedays based on the season or the festivities around the corner, you may get to cook so early or go on a trip and so you compromise on the food. But with the best choice being a dish that doesn’t gets spoiled easily tops the list is roasted coconut gravy.

And that’s my amma’s/ grandma’s and everyother lady in neighbourhood would pull off as a life saver, Theeyal 😋

Theeyal is made in many households of Kerala and also in regions of Kanyakumari.  The soul cum comfort food from the hearts of every Malayalee !!! Theeyal has got a sour and spiced taste which goes well with hot rice.

Chickpeas, Shallots, Brinjal and Drumsticks Simmered in an Aromatic Roasted Coconut Gravy…

Author: Nathiya Adiseshan

Cooking Time: 20 mins

Preparation Time: 15 mins

Serves: 3 people


  • 1 cup Chickpeas/ Chana, boiled
  • 1 cup Coconut, grated
  • 1 tbsp Cumin seeds
  • 1 tbsp Black peppercorns
  • 3-4 Garlic pods (optional)
  • 4-5 Shallots/ Pearl Onions/ chinna vengayam
  • 2 tbsp Chilli powder 
  • 1 1/2 -2 tbsp Coriander powder 
  • Tamarind, size of gooseberry
  • 1/2 cup Veggies diced (Brinjal, Drumstick, Yam)
  • Salt
  • 1 tsp Mustard seeds
  • 1/8 tsp Fenugreek seeds
  • Red chillies
  • Curry leaves
  • Coconut Oil

Here we go…

  1. Soak chickpeas overnight. Pressure cook and keep aside.
  2. Heat a tbsp of oil and add grated coconut, cumin seeds, shallots, peppercorns, and curry leaves (garlic pods, optional). 
  3. Fry the coconut till it turns a darker shade of brown. Reduce the flame to low, add chilli and coriander powder. Cook for a min.
  4. Once it is cooled completely, grind the coconut mixture to a smooth paste (If required, add little water). 
  1. Soak tamarind in 1/4 cup of water and keep aside.
  2. In a pan, add the diced brinjal, yam/drumstick and shallots with little water ( I have added brinjal and shallots alone today). Cook till its soft.
  1. Add coconut paste, tamarind water and salt. Mix well. Add half cup of hot water to it. Bring it to boil.
  2. Now add the boiled chickpeas. Stir well.
  3. Reduce flame to lowest and cook for 4-5 mins. When the oil starts oozing out, switch off the flame.
  4. Heat oil in a pan and crackle mustard seeds, fenugreek seeds, red chillies and curry leaves. Add this to theeyal.
  5. Serve with hot rice.


  • Coconut oil imparts a distinct aroma and flavour. You can use any oil of your choice too.
  • Its important to fry the coconut really golden/brown. Do not char it while roasting.
  • The oil from the coconut will separate while grinding and the mixture will become into a paste. If required, add little water.

Indian Main Course Recipes · Vegetarian Recipe

Chana Masala/ Chole Masala/ Chickpea Curry

A flavorful, thick, stew-like curry that’s not overly spicy, and the perfect plant-based vegan meal.

Chana masala is traditionally based with chickpeas, onion, ginger, fresh cilantro, a blend of spices, and tomatoes. The magical step that takes this dish to the finger lickin’ level is the bulk of flavourful spices and DIY garam masala.

It can be prepared a number of different ways, but I chose the simple route: One pot OPOS method. 😋😜

It’s vegan, gluten-free, good for you and freezable so you can save your time. How wonderful. Enjoy this version of mine with rice or naan/chapathi, but I promise that it tastes damn good.


250g Chickpeas, (boiled or canned)

2 medium Onions, finely chopped

2 medium Tomatoes, roughly chopped

1 inch piece Ginger, finely chopped

2-3 Green chillies, roughly chopped

½ tsp Coriander powder

½ tsp Chillipowder (Kashmiri if possible)

1 tsp Turmeric powder

1 tbsp Garam masala, homemade

1/2 Lemon, juiced

½ small pack Cilantro

Salt, to taste



  1. Heat a pot over medium heat. Once hot, add oil, ginger (just finely minced).
  2. Then, add onions to the pan. Cook, stirring frequently, until onions start to turn brown.
  3. Next add tomatoes. Repeat this process until they turn mushy.
  4. Immediately add green chillies and stir to combine.
  5. Add turmeric, chilli powder, coriander and garam masala. Stir until fragrant, about 30 seconds.
  6. Add drained, boiled chickpeas. Stir until it coats well with the masala, about 30 seconds. Add 1/2 cup water. (Tip in the chickpeas, along with their cooking water for more flavor).
  7. Maintain a simmer, uncovered for 10 minutes, or until thick. Stir occasionally.
  8. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
  9. Remove from heat and add lemon juice. Serve with rice and/or chapathi, naan, sprinkling additional cilantro on top.

Special Note:

  • Fresh cilantro and lemon juice make an excellent garnish.
  • Simmering chickpeas broth lends them plenty of flavor.
  • DIY Garam Masala creates better flavor than mixing pre-ground spices.
Indian Main Course Recipes · Kerala Cuisine · Non-Vegetarian Recipe · Rice recipes

Fish Dum Biriyani/ Malabar Fish Biriyani

Northern Kerala, the malabar region has many wonderful cuisines. One such authentic dish is Biriyani.

Biriyani is always there to make us happy. Be it a lazy weekend or family get-together or any functions, it never fails to impress us. So for all the Biriyani lovers here, Come let me introduce you to the Malabar Fish Dum Biriyani.

Ghee rice and fish masala are arranged in layers and blending is done by the dum process. The fish is marinated and shallow fried before adding to the biriyani masala.

As you know biriyani is made with long grained Basmati rice, but here in this Malabar region, it is made with a short grain “kaima rice”. Now those of you, who do not have access to kaima rice, can very well try it with Basmati rice as I had done today 😜.

Ghee plays a prominent part in Malabar cuisine. If you are health conscious, you can use half ghee and half refined oil or even omit ghee and drizzle a bit of ghee finally while layering the dum too. The choice is yours.

In this Malabar recipe, I have used Seer Fish. You can use Pomfret or any fish of your choice. This is a very simple Biriyani and can be made with Chicken too. But I prefer- fish.

Devour the classic Malabar Dum Biriyani with the detailed instructions below.. (This is a fairly big post, so pls excuse).

How to make Malabar Dum Biriyani….

Author: Nathiya Adiseshan

Cooking Time: 45 mins

Preparation Time: 20 mins

Serves: 3 people


  • 1/2 kg Seer Fish
  • 1 1/2 cup, Kaima Rice (or any rice of your choice)
  • Cardamom, Cloves, Bay leaves
  • Saffron
  • Cashewnuts, Raisins

For marination:

  • 1 tsp Turmeric powder
  • 1 tbsp Kashmiri Chilli Powder
  • Salt
  • Lime juice (optional)

For the gravy:

  • 2 Onions, medium sized, thinly sliced
  • 1 tbsp ginger garlic paste
  • 2 Green Chillies, thinly slit
  • 1 Tomato, chopped
  • 2 tbsp Curd
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp Coriander Powder
  • 1/2 tbsp Chilli Powder
  • 1 tsp Fennel Powder
  • Coriander leaves, chopped
  • Mint leaves, chopped
  • Salt
  • 5 tbsp Ghee
  • Oil

Here we go….


  1. Wash rice and soak in water for 20 minutes, drain out in a strainer and keep aside.
  2. Marinate fish with the ingredients listed above and rest it for about 30 minutes.
  3. Heat 2 tbsp ghee in a pan and fry cashews and raisins. Keep it aside. In the same pan, add thinly sliced onions and a pinch of sugar and fry till they are caramelised and brown.
  4. Soak saffron in a 1 1/2 tbsp of warm milk.

For Rice:

  1. In a pressure cooker, pour 3 tbsp of ghee. Add cinnamon, cloves, cardamom, star anise and bay leaves. Fry for a minute. Now add thinly sliced onions and saute until onion turns golden brown.
  2. Now add in soaked Basmati/ Kaima rice and saute for few minutes.
  3. Add 2 1/4 cups of boiling water (ratio is 1 cup rice= 1 and 1/2 cup water), salt and 1 tsp lemon juice. Combine well and pressure cook for two whistles. (If cooking in a kadai, cook in a medium low flame until water is fully absorbed).

For Masala:

  1. Heat a pan with 1 tbsp ghee and 2 tbsp of oil, shallow fry the marinated fish pieces. Transfer it to a plate.
  2. To the same pan, saute onion until it is slightly golden.
  3. Add ginger garlic paste and green chillies, saute until the raw smell goes away.
  4. Now add tomatoes and saute till it turns slightly mushy.
  5. Add in turmeric powder, coriander powder, fennel powder, salt and curd.
  6. Cover with a lid and cook over medium heat for few minutes. When oil starts oozing out, add the fried fish and cook for 2 minutes and switch off the flame.

For Dum process:

  1. In a heavy bottomed pan, Spread the fish layer. To the top of it, add the rice, fried onions, nuts, rasins, coriander, mint leaves, and sprinkle saffron soaked milk.
  2. Layer it with the remaining fish masala and rice with the garnishings on top.
  3. Close it with a tight lid, so that steam does not escape. (Cover it with chapathi dough or aluminium foil).
  4. Keep a dosa tawa on a low flame. And place the pan above it for 7-10 minutes for the flavours to develop. Switch off the flame and rest it for 5 minutes.
  5. Mix gently and fluff it with fork.
  6. Serve hot biriyani accompanied by Cucumber raita, papadam & pickle.


  • Adding a pinch of garam masala between the rice layers enhances the flavour (optional).
  • If you have thick slices of fish, shallow fry it and dum it between the rice layers. If you feel so, slices are thin and may break easily, just top it above the rice and layer it with garnishings and go for dum process.
  • I’ve used Kashmiri and Chilli powders, if you use chilli powder alone, adjust spice accordingly.
  • You can either seal the lid with chapathi dough or wrap it with aluminium foil and place a shallow plate with heavy weight above it.

Ghee Rice/ Nei Choru/Kerala style ghee rice recipe

In my hometown, ghee rice is a popular rice recipe, especially, a must dish in the banquet for any big occasions.

For the best taste and aroma, always use pure & fresh ghee or desi cow’s ghee if available.

While cooking Ghee rice, the aroma from the spices and the rice roasting in the ghee will spread all over the house in no time and everyone will be seen taking in a few deep breaths.

You can use any variety of rice to make ghee rice. I usually make with basmati rice which is not sticky and yields separate grains when cooked.

You can serve this ghee rice with Chicken Curry or any non-vegetarian gravies. You may like to try one of these.

Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3


  • 1 cup Basmati rice
  • 3 tablespoons Ghee (clarified butter)
  • 15 Cashews (kaju)
  • 1 tablespoon Raisins (kishmish)
  • 2 Cloves
  • 1/2 inch Cinnamom
  • 2 Cardamom pods
  • 1 cup Onion, thinly sliced
  • 1 tbsp Ginger garlic paste
  • 2-3 Green chillies
  • 1.5 cups water, add water as required
  • Salt

Cooking Instructions

  1. Wash and drain the rice and keep it aside.
  2. Heat three teaspoons of ghee in a pan. To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins.
  3. Now add onions. Stir and cook till it turns brown. Transfer this into the plate containing fried cashew nuts and raisins.
  4. Take some more ghee and heat in a big vessel. Put cloves, followed by cinnamon, cardamom and ginger-garlic paste. Stir well.
  5. To this, add thin slices of onion and stir a bit.  Add sliced green chillies.
  6. You may now add the rice, which has been washed, drained and kept aside. Mix well and add salt.
  7. Add some split pieces of bay leaf and pour water to cover the rice fully. Stir gently and close the vessel. Cook for five minutes. (If cooking in pressure cooker, cook for 7-8 minutes on medium flame).
  8. Fluff the rice with a fork and immediately transfer into a wide serving bowl in order to avoid clumping.
  9. Garnish with cashew nuts, raisins, fried onions.
  10. Serve hot with mutton/chicken curry or any spicy veg/non-veg dish.

If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Appetizers/Starters · Chicken Recipes · Non-Vegetarian Recipe

Orange Chicken/ Panda Express Orange Chicken Recipe

Do you love the ORANGE CHICKEN at Panda Express?

The sweet, sticky sauce, the crispy breading, the incredibly average, but still so satisfying, American-Chinese dining experience. Ugh… It’s so good!!

A flavourful reminiscent of the orange chicken in the comfort of your kitchen…

I’m happy to say the final version of this recipe is the best orange sauce I’ve ever tasted and it’s so easy! So give it a whirl, you’ll be the dinnertime hero.

Why do you wait for take-outs, when you can easily make it at home??

Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3


  • 250 grams chicken breasts (boneless)
  • 1 egg
  • 2 tablespoons Cornstarch
  • 1 teaspoon Salt
  • ½ teaspoon Pepper powder
  • 1 cup Orange Juice (Freshly Squeezed)
  • 1 teaspoon Orange Zest
  • 1 tablespoon Ginger, grated
  • ¼ cup Chicken Stock or Water
  • ¼ cup Brown Sugar
  • 3 tablespoons Soy Sauce
  • 1-2 teaspoons Cornstarch
  • 1 teaspoon Crushed Red Pepper
  • Oil, for frying


1. Cut chicken breasts into bite sized pieces. In a mixing bowl, whisk together egg, salt, pepper and cornstarch. Submerge chicken breast pieces in mixture and set aside.

2. In a saucepan, stir together orange juice, orange zest, soy sauce, chicken stock, brown sugar, ginger, and red pepper flakes. Bring to a boil.

3. Pour Potato starch slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.

4. Meanwhile, pour vegetable oil into a heavy bottom pot. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain it.

5. Toss fried chicken pieces together with sauce.

6. Serve immediately and garnish with spring onions.

Special Note:

  • Potato starch can be replaced with cornflour.
  • Adding orange zest in excess gives a bitter taste. So add accordingly.
  • Adding chicken broth to the sauce is optional.
  • Soy sauce has salt in it. If using low sodium soy sauce, add a pinch of salt if needed.
  • dissolve 1 tsp potato starch in 1/4 cup of water for the potato starch slurry.

If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach


Prawns Ghee Roast/ Mangalore Style Prawn Ghee Roasto

Ghee roast is one of the most popular delicacies in Mangalorean Cuisine. It is a sought after delicacy, prepared using pure ghee or clarified butter and a wonderful blend of ground simple spices.

The aroma of ghee permeates in the air is overwhelming and gets you salivated in no time.

The fiery masala and the succulent prawns making the dish a mouthwatering fare. You may reduce or increase the red chillies according to your taste.

The ghee roast is most commonly made with Prawns, but can also be made using Chicken and Paneer too. I prefer prawns over chicken. Serve Prawns Ghee Roast as a side dish along with Ghee Rice and Pulao on a weekday meal.

Author: Nathiya Adiseshan

Preparation Time : 5 mins
Cooking Time : 15 mins
Serves : 3-4


  • 300 grams Prawns/Shrimps
  • 4 tablespoon Ghee
  • 2 tablespoon Curd
  • 1/2 teaspoon Turmeric Powder
  • 1 tablespoon RedChilli Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Lemon juice
  • Salt
  • 4 Red Chillies
  • 1 tablespoon Black Pepper
  • 1 tablespoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Fenugreek Seeds
  • 1 teaspoon Mustard Seeds
  • 3 cloves Garlic

Here we go!!!

  1. Clean and devein prawns. Dry on kitchen paper to remove excess moisture.
  2. In a bowl, add curd, red chilli powder, turmeric powder, lime juice and a pinch of salt. Add prawns and coat them evenly and marinate from 15- 30 minutes.
  3. Soak red chilies in warm water.
  4. Heat up the pan, add Black Pepper, Cumin seeds, Fenugreek, Coriander seeds and Mustard seeds. Dry roast it.
  5. Transfer all the ingredients to a blender and along with this add Garlic, soaked Red Chillies and grind into a fine paste adding little water.
  6. Heat up the pan, add 2 tablespoon of ghee, add the marinated prawn and saute them for 2 to 3 minutes, take them aside.
  7. In the same pan, add the masala and stir them until ghee oozes out.
  8. Now add the cooked prawn, salt to taste and mix them gently.
  9. Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.
  10. Switch off. Sprinkle some coriander leaves and serve.
Icecream/ Popsicle · Summer Recipes

Semiya Ice/ Vermicelli Popsicle/ Homemade Popsicle recipe/ Kutchi Ice

One of the things we enjoyed during our childhood was the Summer vacations. As kids, we countdown to our summer holidays to visit grandma’s place, not just to play, but just to fuel our batteries with the ice creams.

The croak sound ‘pom pom or awooah awooh’ from an ice cream cart was enough to gather almost every children and adults in the neighborhood.

The icecream-wallah used to be a regular in our locality and a saviour during summer vacations. Rushing to the ice cream vandi first, to pick out the classic kutchi ice creams Semiya ice (Vermicelli Popsicle)/ Paal ice (Milk Popsicle)/ Rose ice (Rose Popsicle), comparing the color stains on our tongue, they were a joyous part of our lives. The 25-50 paise would eventually make our day!!!

Then came Arun Icecream, Kwality Walls and Baskin Robbins bringing about a change with their softy ice creams with a variety of flavours. There was simply no comparison to any brand bought from the store now-a days, those kutchi ice was so much better, the taste -aaah!!!!

Vermicelli Milk Popsicle will be the childhood memory for most of us. It had almost come to an extinct.

Summer vacations are about to start next week. This homemade vermicilli popsicle recipe will be very handy on this summer.

Author: Nathiya Adiseshan
Cooking Time : 10 mins
Processing Time : 6-8 hours
Serves : 4-6 


  • 2 cups Milk, Full Fat
  • 1/6 cup Semiya 
  • 1/2 cup Sugar 
  • Drop of Vanilla Essence (optional)

HOW TO MAKE Vermicilli Popsicle

  1. Dry roast semiya till it slightly changes to golden brown. (I have used roasted vermicelli here).
  2. Boil milk, add roasted semiya and cook for 5 minutes.
  3. When the vermicelli becomes soft, add sugar and simmer until it is creamy.
  4. Add a drop of vanilla essence and stir well.
  5. Switch off and allow it to cool completely.
  6. Now pour the vermicelli milk mixture into popsicle mold (3/4th of the mold) and refrigerate for 8 hours or overnight.
  7. After 8 hours, run the bottom of the popsicle in water for 5 seconds and demold them.
  8. Serve it immediately

Special Note:

  • After pouring the mixture, stir it well, so that the vermicelli doesn’t get settled at the bottom.
  • You can add Condensed milk instead of Sugar for more creamier version.
  • If using icecream sticks, cover with an aluminium wrap/foil, prick with a knife and just insert it.
  • Essences (Vanilla, Rose), Cardamom powder can also be used, but are optional.

If you like this recipe, Do not forget to rate us at the end of the post. 


Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Indian Main Course Recipes · Non-Vegetarian Recipe · Seafood Recipes

Home Style Fish Curry/ South Indian Fish Curry/ Meen Kuzhambu

Having easy access to the southern coastline, fish makes a prominent feature in my hometown. You can savour a lip-smacking range of fish preparations with the available varieties that make mealtime an extremely satisfying affair.

An easy everyday fish curry with shallots and coconut.

The best part is many recipes here have Coconut as the key ingredient. It adds an excellent taste and flavor to the dishes. Traditionally it’s cooked in an earthen pot, where the fish is cooked in spicy gravy of shallots, tomatoes, and spices sautéed in coconut oil.

This flavorful Home Style Fish Curry has Indian inspired flavours and is quick enough for a satisfying meal. This delicately-flavored dish can be served with the white rice or even idli, dosas.

I have one more fish curry recipe, Kanyakumari Style Varutharacha Fish Curry in my blog which is really tasty too.

Author: Nathiya Adiseshan
Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4

For the paste

  • 1 cup shallots, chopped
  • 1/4 cup Coconut, grated

For the curry

  • 500 grams Tuna (Kingfish or any variety)
  • 3 cloves Garlic, chopped
  • 1/2 inch Ginger, chopped
  • 5 shallots, thinly sliced
  • 1 medium Tomato (chopped or ground to a paste)
  • 3 tablespoon Chilli powder
  • 2 tablespoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 cup Aubergine/Brinjal, chopped
  • 1 Tamarind (marble sized Ball)
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Fenugreek seeds
  • Handful Curry Leaves
  • Salt
  • Oil


Chicken Recipes · Indian Main Course Recipes · Kerala Cuisine · Non-Vegetarian Recipe

Kerala Chicken Curry/Nadan Kozhi Curry

An authentic kerala style chicken curry. This curry embraces the rustic style of chicken simmered in coconut milk and Indian spices. While it have variations in the level of spices and ingredients used across regions, it never fails to find its way in weekend lunch menu.

It goes well with the Malabar Nei Choru (Ghee rice) and most of the Indian breads (Appam, Chapathi and Parotta). No wonder it turns to an absolute favourite for anyone who loves Kerala cuisine.

This is my favorite one which suits for a weekday menu. It is an ideal recipe for bachelors and newbies too.

temp 43
Chicken curry well flavoured with spices

Author: Nathiya Adiseshan
Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4


  • 500 grams Chicken, curry-cut with bones


  • 2 teaspoon Red Chilli Powder
  • 1 teaspoon Turmeric Powder
  • 1 1/2 teaspoon Salt


  • 2 medium Onion, thinly sliced
  • 1 sprig Curry leaves
  • 2 Green chillies
  • 1 inch Ginger, crushed or coarse paste
  • 6 cloves Garlic, crushed or coarse paste
  • 1 medium Tomato, chopped
  • 2 tablespoon Red Chilli powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Fennel powder
  • 1-1 1/2 tablespoon Garam masala powder
  • 1 cup Coconut milk, thick
  • 3 tablespoon Coconut Oil
  • Salt

Here we go….!!!!

  1. Clean, wash and pat dry the chicken.

    Clean, wash and pat dry the chicken.
  2. In a bowl, add the chunks of chicken, season it with the ingredients listed for marination and rest in for minimum 30-45 minutes.
  3. Heat 3 tablespoon Coconut oil in a heavy based uruli/kadai. When the oil is hot, add the thinly sliced onions and curry leaves.

    Add thinly sliced onions
  4. Add a pinch of salt while sautéing (This speeds up the process and enhances the flavor).
  5. When the onions turns to light brown paste, add crushed ginger and garlic. Stir till the raw smell fades away.

    When the onions turns to light brown paste, add crushed ginger and garlic.
  6. Add in chopped tomatoes, saute till it turns mushy.

    Add in chopped tomatoes, saute till it turns mushy.
  7. Add Red chilli powder, Coriander powder, Fennel powder, Turmeric powder, Garam masala and salt.

    temp 42
    Add in the mentioned spice powders
  8. Once the oil starts to separate from the sides, add in the marinated chicken pieces and toss gently.
  9. Cover with a lid and cook in low flame. (No need to add water, the chicken will cook in its own juices).
  10. Stir inbetween. If its dry, add two tablespoons of water and give a stir. (Be careful, not to burn)

    temp 44
    Cover and cook in low flame
  11. Pour thick coconut milk. Adjust salt and allow to boil in medium flame (Cook uncovered).

    temp 47
    Pour thick coconut milk and boil in medium flame
  12. Get into the desired consistency and switch off the flame. (Oil starts floating at the top when it is done)
  13. Garnish with chopped coriander leaves.
  14. Cover and allow to rest for best settling of flavours.
  15. Serve with Nei choru or any rice of your choice.

    temp 43
    Serve hot with Nei Choru

Special note:

  • Coconut oil, Curry leaves and thick coconut milk are the key ingredients for the rustic flavour of the dish.
  • Allow the chicken curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
  • Oil starts floating at the top, indicating that your curry is done. Switch off the flame.
  • Always use fresh homemade garam masala powder instead of the store bought ones.
  • Kashmiri chilli powder gives the bright red colour to the gravy.
  • Lukewarm water yields good quantity of coconut milk.

If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach