Chicken Kanthari(Bird’s Eye Chili) Roast

-
A super spicy chicken dish to linger your taste buds!!!
Give it a try. Feel and enjoy the tasty & spicy rhythms of bird’s eye chili, coconut milk & shallots!
COOK WITH LOVE
Ingredients:
  • Bird’s eye chili-20-25nos
  • Chicken - 1kg (chopped in small pieces)
  • Pepper powder - 1tsp
  • Turmeric powder - ½tsp
  • Coriander powder -1tsp
  • Garam masala-1tsp
  • Fennel seeds – ¾ tsp
  • Garlic - 8 cloves
  • Ginger-2 inch
  • Chopped big onion-2 nos
  • Soft thinly chopped Shallots-15-20nos
  • Tomato -1nos
  • Lime juice-1tsp
  • Curry leaves - 5-7sprigs
  • Coconut oil - 5-7tsp
  • Coconut milk- ½ cup
  • Salt to taste
  • Water as required
Preparations:
Time: 15minutes
Rinse the chicken pieces and drain the water completely.
Crush 15 bird’s eye chilies and keep it aside.
Marinade: In a chutney grinder add 5 bird’s eye chilies, 2 Shallots, 4 Garlic cloves, 1inch Ginger, 1tsp lime juice, curry leaves from 2 sprigs, turmeric powder, required salt and 1tsp water. Grind the contents until you get a creamy marinade.
Marinate the chicken using above paste and refrigerate it for 25-30 minutes.
Ginger Garlic paste: Grind 4 Garlic cloves, 1tsp pepper powder, ¾ tsp Fennel seeds and 1inch ginger in a chutney grinder to get a creamy paste.
In a medium heated fry pan add 3tsp coconut oil once it’s hot add marinated chicken and shallow fry it and keep aside.
Directions:
Time: 30minutes
In a kadai on low flame, add 3tsp coconut oil, 1 sprig curry leaves and add above prepared ginger garlic paste and stir it for 3 minutes.
Add crushed bird’s eye chili and stir it for 3-4 minutes until it loose the raw smell of chilies.
Then add chopped shallots and stir it until it turns light brown.
Add chopped tomato and stir it until it’s completely cooked.
Then add 1tsp coriander powder,  1tsp garam masla powder and more curry leaves and cook this mix for 5-10 minutes. 
Then add shallow fried chicken pieces into the mix and stir the contents. Cover the kadai and cook it for 3 minutes more.
Check the salt. Add more, if required.
Then add ½ cup coconut milk and stir the chicken mix gently. Cover the kadai with a lid and cook it until the coconut milk turns to oil. Turn off the flame. Your Kanthari Chicken Roast is ready now.
 Is it yummy or spicy?

It’s a super-duper combo with Appam especially with Paalappam! 
BON APPETIT
Drop in your feedback as comments and subscribe for the latest updates.

Comments

  1. AnonymousMay 2, 2022 at 4:51 PM

    Thanks for sharing this informative information about Bird’s Eye Chili Powder with us. It's very helpful. Keep it up!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Easiest Recipe of an Oreo Cake

-
Image
The recipe for this Oreo cake is so easy; I  can't still believe how it worked out! With just THREE ingredients, this cake has turned out to be a tender and moist beauty. Its irresistible Oreo flavor gives it a powerful kick, making this one of my favorites. Moreover, the recipe doesn't need flour, eggs, sugar, or butter, which are the most common ingredients in a cake. When you feel like having a midnight treat or a snack when you're weary, I'm sure this recipe will come in handy. INGREDIENTS One packet of Oreo cookies (16 pieces) 3/4 cup of milk 3/4 teaspoon baking powder INSTRUCTIONS Crush the Oreo cookies into a powder with its filling. Put this mix into a bowl and add baking powder and mix well. Pour in the milk and mix again very well. Pour in this mixture into a greased 6-inch pan and keep it in a vessel or saucepan placed on a stove-top. Let the cake cook on a low to medium flame for 40-45 minutes. You can also bake this cake in a preheated oven at a temperature...
Read more

Amara payar(Hyacinth Bean) Thoran

-
Image
An easy to cook simple side dish to serve with rice. Try it today. COOK WITH LOVE Ingredients: Amara payar – 150gm Big onion – 1 Green Chilies – 3-5nos Curry leaves – 3 sprigs Dry red chilies – 3nos Mustard – ½tsp Turmeric powder – ¼tsp Salt - ¼tsp Grated coconut-½cup Coconut oil – 3tsp   Preparation: Time: 10 Minutes Wash the beans twice or thrice and clean it thoroughly. Drain the water and then chop it. Mildly grind the grated coconut and turmeric powder in a chutney grinder and keep aside. Chop each dry red chili into 2 or 3 pieces. Slice the onion vertically into soft thin layers. Direction: Time:  10 Minutes Add 3tsp of coconut oil in a medium heated fry pan. When it’s hot add mustard seeds. Once popped add curry leaves and stir it for 1 minute. Then add the chopped red chilies and sliced onions. Stir it for 3 minutes and then add chopped hyacinth beans and green chilies. Sprinkle ¼ tsp salt and mix it. Cover the frying pan with a ...
Read more

Onion Pakoda (Fritters)

-
Image
Another snack from my mother’s kitchen which brings back my school days! Most of the days I used to have this as an evening snack, less spicy Onion Pakoda. During the Holy Month of Ramadan, you can serve this as a starter for Iftar. COOK WITH LOVE Ingredients: Thinly sliced Onion: 3Nos Ginger paste: 1tsp Green leaves: 3 sprigs Chopped Green Chili: 4Nos Turmeric Powder: ¼ tsp Chili Powder: ¼ tsp Besan Flour: 3tsp All-purpose flour: 2tsp Rice powder: 1tsp Water: 2tsp Coconut oil: 250ml Salt to taste Direction: In a bowl add all above-mentioned ingredients and mix well using hands until it forms a thick batter. Place a hard bottom pan on medium flame add coconut oil. Once it is hot gently transfer each tsp full of the batter into the oil. Deep fry all sides until it turns golden brown. In a separate plate spread the fritters on a butter paper. Your Onion Pakoda is ready now.  Serve it hot, either with strong tea or coffee! BON APPETI...
Read more