Chef Special Kerala Chicken Dry – Pescafresh

Chef Special Kerala Chicken Dry

If you search on the internet for the top 5 Chicken dishes in India, you will invariably find something from the Malabar coast.  A cuisine strongly influenced by centuries of being a trading hub between Arabia and the Far East, Malabar cuisine liberally uses spices without being a “set your taste buds on fire” type of experience. 

This recipe from Pescachef Victorian’s personal cabinet is a spicy and aromatic chicken dish, which can just as easily be adapted to prawns and firm fleshed fish. It’s Perfectly balanced base is spicy and aromatic and tingles your tastebuds leaving you craving for more.

The taste of the soft and succulent Pescafresh chicken Breast is perfectly enhanced by the delicate flavor of curry leaves, and pan roasted coconut.  The lime and chilly tease your taste buds – leaving you craving for the next bite!

It must be complicated you think.  An exotic dish from an exotic land cooked by an expert Chef !  Not so. It’s easy, simple and ready ion 10 mins.

It starts as always with that most perfect of ingredients.  A vacuum packed, correctly chilled, fresh and juicy blue pack of Pescafresh NAE Chicken Breast Boneless. Open, wash and cut in inch thick cubes.

In a Non stick pan take some coconut oil and lightly roast the Curry leaves, dry red chillies and cumin and Mustard seeds.  As the aroma of fresh roasting dry spices fills your kitchen, add the green chillies and sliced coconut. Brown the coconut slices slightly and add the diced onion, cooking till the onion is nice and pink and translucent.  Add the tomatoes and cook till they are mushy and broken down.  At this stage add the diced chicken and cook on high heat till the chicken is cooked through ( It’s quick, it’s 2 mins. Its Pescafresh).  Add the ginger garlic paste, turmeric powder and garam masala and cook till done.  Season with Salt and Lemon juice. Serve hot and enjoy !

Here are some bonus tips!

Use boneless parts of the chicken, preferably chicken breast for faster cooking. Cut meat into thin strips or small cubes. Do not forget coconut oil and curry leaves. It’s a must.Cooking on moderate to high heat gives best results.

Pescafresh NAE Chicken breast

250

gms

Coconut Oil

40

ml

Curry leaves

2

gms

Cumin whole

1

gms

Mustard seeds

1

gms

Whole red chillies

1

gms

Green chillies

5

gms

Coconut fresh sliced

10

gms

Turmeric

1

gms

Masala garam powder

5

gms

Tomatoes

60

gms

Onions

60

gms

Ginger Garlic paste

30

gms

Salt

1.5

gms

Lemon

0.5

each

Coriander chopped

5

gms

 

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