NADAN CHICKEN FRY

INGREDIENTS
1. CHICKEN                        - 1 KG
2. SMALL ONION*              - 25 G
3. GREEN CHILLY*             - 5 Nos
4. GINGER PASTE*            - 1 Tsp
5. GARLIC PASTE*             - 1 Tsp
6. SWEET CUMMINS         - 1/2 Tsp
7. CURRY LEAVES              - 2 Strips
8. TURMERIC POWDER     - 1/2 Tsp
9. RED CHILLY POWDER    - 1 Tsp
10. LEMON SQUEEZE         - 2 Tsp
11. CORN FLOUR                 - 2 & 1/2 Tsp
12. EGG                                  - 1
13. RED COLOUR                 - As Required
14. SALT                                - As Required
15. Oil                                     - As Required

HOW TO PREPARE

      ★ Mix the items mentioned from 2 to 14 in a bowl well and make it a paste and apply to the chicken well and keep closed in refrigerator or some where else for 2-3 hours for marinating.
      ★ No:2 to No:14 items are used to marinating the chicken (we can fry the chicken at the time of applying the paste itself) but as the marinating time of chicken increases the taste of the item will also will increases.
      ★ Heat the oil in a pan and deep fry the chicken well.
       *As per your taste.

       This dish is very easy to cook and very tasty too, and this dish can be used as starter and can be used with fried rice,  Porrotta, Chappathi, Pathiri and with all kind of South Indian dishes and this is a very renowned kerala dish. This is a chicken fry dry item.

   

CHICKEN MULAG ITTADH (CHICKEN REDCHILLY) CURRY

INGREDIENTS
1. CHICKEN                 - 1KG CUT PIECES
2. ONION                     - 4 Nos
3. GARLICK PASTE*    - 2 Tsp
4. GINGER PASTE*      - 2 Tsp
5. GREEN CHILLY*       - 2 TSP
6. TOMATO                   - 2 Nos
7. TURMERIC POWDER - 1/4 Tsp
8. CHILLY POWDER        - 2 & 1/2 Tsp
9. CURRY LEAVES          - 2 Strips
10. COCONUT OIL          - 4 Tsp
11. SALT                           - As Required
12. WATER                       - 1/4 Cup

HOW TO PREPARE

      ★ Pour the coconut oil into a hot pan, when oil gets heated put the sliced  onion and stir till onions gets golden brown colour.
      ★ Add ginger, garlic and green chilly paste to it and stir well, add turmeric powder and add curry leaves and tomato to it and stir in low flame well.
      ★ Add salt and chicken to it and add 1/4 cup water and stir well and close the pan for 20 minutes until the chicken gets cooked.
*As per your taste yo can can increase the amount of it.

      This is a south Indian especially kerala style (nadan) curry. This curry is very simple to prepare and in the same time tasty to which is very spicy and can be clubbed with all kind of main courses like Cappathi, Porrotta, Fried rice, Ghee rice, Pathiri, Noollappam, Poori and all. Every one will like the taste of this curry even children's and elders. No need of other spices, preservatives, ajnamoto, nuts or coriander leaves to garnish or to increase the taste. "Easy to cook tasty to have".