Monday, August 6, 2012

Chicken stir fry/Chicken thoran


Chicken is marinated  with spices ,cooked, shredded and sauteed to perfection.This is very much a Kerala special dish because it is drenched in a coconut rain:).
A super tasty stir fried chicken.This preparation is called chicken thoran in my place and is a side dish served with red rice and other curries.

Ingredients:

Chicken-4 thigh pieces
coconut grated-1/2 cup

To marinate:(bowl 1)

garlic -3 cloves
ginger-1/2 '' piece 
green chili-1
shallots-2
turmeric powder-1/4 tsp
chili powder-1 tsp
coriander powder -1tbsp
garam masala powder-1 tsp    (I dry roast 3 -cardamom,3-cloves,cinnamon -1/2 '' piece then powder it.I like to make it fresh every time)
salt- to taste
Grind all these to paste.

To saute:(bowl 2)

garlic -3 cloves (crushed)
ginger-1 " piece(crushed)
red onion-1 big(chopped finely)
green chili-1(cut into small pieces)                                                        
curry leaves- few sprigs
turmeric powder-1/4 tsp
chili pd -1/2 to 1 tsp
coriander powder-2tsp
meat masala -1 tsp(i used Eastern masala)
salt to taste

method:

1.Marinate chicken  in the ground paste (bowl 1) for 2 hrs .I left it overnight in the refrigerator.
2.Pressure cook the chicken adding 1/4 cup water 
(so it won't get burnt at the bottom) for 2 to 3 whistles so it is cooked.When cool shred the meat into small bits(i use my lovely hands for it but feel free to use food processor)

3.Heat coconut oil then add saute ingredients (bowl2)in the same order.Make sure garlic &ginger are sauteed well and the red  onion should start to become golden brown then reduce heat only then add the powders (so that it does not burn and you start to cough:)and saute till the raw smell goes.

4.An aroma of the masala starts to come right then add chicken minced and any water remaining in the cooker and continue cooking on medium heat.When all the water is dried up add coconut and saute so another 5 to 7 mts until everything is combined well and dry.
Serve hot with rice and curries.

Note:

This is a heavy masala dish .U can reduce it to suit your taste.
I love experimenting with different types of chilies .This time I made this dish with red Fresno pepper (seen in the photo)in place of green chili (Serrano pepper).
The heat is equivalent only the color is different.
Fresno pepper is cultivated through out California and they are mostly used in Mexican cuisine. 









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