Kerala Peppery Chicken Curry (My husband’s Chicken curry)

  I really struggled with what name to give this curry and I had a good mind to just leave it at ‘My husband’s chicken curry’ 🙂 It is also the most delicious chicken curry you will ever have! My husband loves to cook and when we got married, he would cook this chicken curry every now and then. When I was pregnant with my second child, I had severe nausea and I did not feel like eating anything that I cooked. The smell of Chicken curry would make my nausea worse and so I pretty much gave up eating chicken for most of my pregnancy. Then everything changed when my husband decided to cook this chicken curry once sometime soon after my delivery. I tasted it and it was like ‘heaven on earth’!  That first time after a long hiatus from chicken, I stuffed myself with chicken curry and rice!  It was that good! And yay! I was back to loving chicken again 🙂

And my husband continued to perfect his chicken curry over the years. Since I don’t eat tomatoes now, he has stopped adding tomatoes too. Yet his curry remains so tasty! You may ask what is so special about this curry? Actually I used to wonder too since I use almost the same spices and everything else. For one, my husband is very systematic in the kitchen. (He is very systematic, period.) He will first clean the kitchen counter, chop up everything and arrange them in different bowls, blend up the spices etc. and only then begin making his curry. Its like a ritual for him. You see I am nothing like that! I chop and cook at the same time moving from stirring to chopping and chopping to stirring! Over the years I would ask him multiple times to note his recipe down but he never bothered to do that.

Finally a few weeks ago, I decided to video record him while he was making the curry. I noted down all the quantities of spices etc too and so finally I have this super tasty recipe to share with you too! Hey when a curry is this good, you have got share the love you know! I am still working on editing the video and will post it soon too.

So did I find what he did differently? I think its the magic of his hands. lol 🙂 Jokes apart, the key thing here is slow cooking. I realized that he sautéed his onions slowly till they get really really soft, added very little water and added lots and lots of black pepper and not many other spices. And finally the curry is slow cooked to get a perfect chicken curry!The potatoes are also an important part of this curry – sometimes I can’t decide what I like more – the chicken pieces or the ‘curry smothered’ potato pieces. (My mouth is watering!) This curry tastes delicious with rotis or plain white rice.

If you are strictly paleo and avoid potatoes, then you can substitute taro root for potatoes as I do sometimes. Well this recipe is for you guys. As for me, when it comes to chicken curry in our house, 9 out of 10 times, you can guess who will be making it 🙂

Kerala Peppery Chicken Curry (My husband's Chicken curry)
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
A fiery and flavorful 'chicken and potatoes' curry slow cooked with lots of black pepper and other spices
Ingredients
  • 2 lbs chicken thigh pieces, cleaned and cut into bite size pieces
For marination:
  • 1 tsp kashmiri chilli pow (use less if you want mildly hot)
  • 2 tsp coriander pow
  • 1 tsp fennel powder
  • ½ tsp turneric powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp coconut oil
For the curry:
  • 2 tbsp coconut oil
  • About 2 tbsp chopped garlic
  • 2 tbsp fresh ginger chopped finely
  • 2 green chiles, slit length wise (optional)
  • 10-12 whole black pepper corns (use fewer for less spicy)
  • 3 whole cloves
  • 2 bay leaves
  • 2 large (or 3 medium) onions thinly sliced
  • 3 tsp coriander pow
  • 2 tsp black pepper powder (freshly ground)
  • 1 tsp fennel powder (freshly ground)
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tsp garam masala
  • 2 tbsp water
  • 2 small potatoes cubed (or 2 medium taro root cubed)
  • 1 cup fresh cilantro leaves, chopped
Instructions
  1. Marinate the chicken pieces with all the ingredients listed under marinade and let sit for at least 15 mins (up to 30 mins)
  2. Heat a broad bottomed cooking pot (which has a tight fitting lid). When hot add the coconut oil and the garlic, ginger and green chillies. After 30 secs, add the whole spices - black pepper, cloves and bay leaves. Saute for 1 minute on medium heat.
  3. Add the onions and sautee for about 8-10 mins on low until onions turn slightly golden and soft(This is very important step)
  4. Next add all the spices - coriander pow, black pepper powder, fennel powder, turmeric , salt and garam masala. Saute for about 2 mins on low till you get the nice aroma from the roasted spices.
  5. Add about 2 tbsp of water at this point to avoid burning of the spices.
  6. Add the marinated chicken pieces and the potato/taro pieces and mix everything well together.
  7. Cover with the lid and cook on low heat for about 25 mins stirring every 10 mins to stir and avoid scorching.
  8. Add the fresh cilantro and turn heat off.
Notes
It is very important to use a tight fitting lidded pot for this recipe. The chicken needs to slow cook. The ground black pepper and ground fennel should be freshly ground otherwise you won't get the same flavors.

 

Honey Lemon Salmon (Teriyaki Style Salmon)

I happened to come across an authentic recipe of Teriyaki Salmon on CPTV last month where the chef was a native Japanese Chef who was showing how to prepare an elaborate Japanese meal. It was quite enchanting to watch how she cooked using very simple ingredients and yet was able to create wonderful dishes! One recipe she shared was that of salmon teriyaki. What I took from that recipe was the method / the technique. Her actual recipe had sugar and corn starch which I did not want to use.

With the basic recipe in mind, I experimented using honey.  And boy, it came out so incredibly good the first time that I must have made this at least 4 times this past month! It is so good plus it’s really really easy to make.  Its a great dish to make when you have someone over since you just marinate the salmon beforehand and then you can grill or pan fry it right before serving. Or you could also cook it just before your guests come and keep it warm in the oven until its time to serve. I made this on two separate occasions when I had a friend over for lunch and my friends both loved it. You can pan fry it or broil it in the oven. I have tried both methods and they both are equally good.

This recipe goes well with a salad or any rice or vegetable dish on the side. What you see in this picture is a delicious salad that I made using grated green apples, grated cabbage, avocados and oranges! 

Honey Lemon Salmon(Teriyaki Style Salmon)
Author: 
Recipe type: main course
Cuisine: Fusion, Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Salmon marinated in a honey lemon sauce and grilled to get a crispy exterior and a moist, juicy center
Ingredients
  • 3 Salmon steaks, about 5 ounce each
For the marinade:
  • ¼ cup honey
  • ¼ cup lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 1 tsp freshly grated ginger or ginger juice
  • ½ tsp mustard powder (optional)
  • ¼ tsp cayenne pepper (optional)
  • ¼ tsp sea salt
  • about 1 tbsp coconut oil for frying
Instructions
  1. Wash and remove sales from the skin of the salmon. Pat dry and keep aside.
  2. Mix all marinade ingredients in a bowl. Reserve ¼ cup marinade.
  3. Pour rest of the marinade in a ziplock bag. Add the salmon pieces, close the bag and shake the bag well. Place bag in refrigerator for 30 mins to an hour.
  4. Heat a frying/grill pan. Add the coconut oil. When hot, place the salmon pieces skin side down. Let cook for about 4 mins on medium heat. Flip carefully and cook on other side for another 3-4 mins. Place salmon pieces in a tray and cover with Al foil until serving.
  5. Alternatively, you can cook the salmon in an oven under Broil setting. place in a foil lined tray and place on upper rack and broil for about 7-8 mins on one side. Flip and again broil for about 4-5 mins on the other side.
  6. Just before serving, add the reserved marinade to the same pan and cook for about 1 min. Spoon this thick sauce over the grilled fish while serving.
Notes
For AIP version:Skip cayenne and mustard powder
For a thicker sauce, you can mix ½ tsp of tapioca starch to the reserved marinade before heating

Sweet Potato dumplings with sweetened coconut filling (Sweet Potato Kozhukkatta)

  Its amazing how creative you can get when you are forced to be on a restrictive diet. As a kid, ‘Kozhukkatta’ used to be the occasional sweet treat my mom would make for us. Usually she would make it as an evening snack to be had with tea. I loved these dumplings made with rice flour and filled with a sweetened coconut filling.  These are incredibly delicious and are quite filling at the same time. So these would be a perfect snack for us kids coming back famished from school. I would gobble up like 5 or 6 in one sitting. My mom would also almost always make extra coconut filling and save that for me since I loved to just eat that by itself:)

For a while now I had been thinking of trying to make these Kozhukkatta using sweet potato instead of rice flour. This idea came to my mind because I saw a recipe on instagram where someone had made ravioli using sweet potato.  That was inspiration and I immediately thought of making these sweet dumplings. Finally last week I got to experiment with this and luckily for me the dumplings came out successful!  I used a bit of tapioca starch to help form the dough. And also used Indian sweet potatoes which are less sweet and whitish in color. And of course, I replaced the jaggery with maple syrup.

I offered these to my kiddos as they came home from school not sure if they would appreciate these. Oh boy, I need not have worried – they loved it!  I had made only a small batch of about 12 and pretty soon all three of us were fighting for the last one 🙂

Sweet Potato dumplings with sweetened coconut filling (Sweet Potato Kozhukutta)
Author: 
Recipe type: Dessert, Snack
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
A Paleo version of the traditional rice dumplings from Kerala using sweet potatoes and coconut
Ingredients
  • 2 large sweet potatoes,boiled and peeled (Use indian or japanese white sweet potato)
  • about ¼ cup of tapioca flour (you can use coconut flour or rice flour too)
For the filling:
  • 1 cup grated coconut(if using frozen, thaw it beforehand)
  • 2 tbsp maple syrup
  • 1 tsp cardamom powder
Instructions
  1. In a large mixing bowl, add the mashed sweet potato and add the tapioca starch (or rice flour) and mix with your hands until you form a smooth dough. Keep aside.
  2. Heat a flat bottomed pan and add the coconut to it. Cook the coconut for about 2-3 minutes stirring frequently. Add the maple syrup and continue cooking it for another 2-3 mins stirring constantly. Add the cardamom powder and turn heat off. Keep aside and let cool for a few mins.
  3. To make the dumplings, take a golf size ball of dough and flatten it with your hands to form a small circle. Place a teaspoon of filling in the center and then pinch the edges towards the center to form a round dumpling. Repeat same process until all dumplings are made.
  4. Steam the dumplings in a steamer basket. You can create your own steamer assembly by heating a large vessel with water and placing a strainer on top. Place the dumplings on the strainer and then cover with a lid. Steam for about 10 mins.
Notes
For AIP version: Skip cardamom powder

 

 

Crispy Fish bites (Paleo, Gluten free)

 I recently started eating Flounder and I love its delicate flavor and its soft, flaky texture.  Since it doesn’t have a strong flavor of its own, it can easily take in the flavor of the marinade the you cook it in. So I have been experimenting cooking it with different spices. It tastes great just pan fried by marinating it lightly with cayenne pepper, salt and turmeric.  A few weeks ago I decided to make these the same way as the ‘Crispy Chicken Bites’ I make with Indian and Asian flavors. Lots of ginger and garlic, along with cayenne and soy sauce (or coconut aminos). Lightly coated with tapioca starch and pan fried to get crispy, spicy fish nuggets!

So glad I decided to experiment – these crispy fish bites are so tasty! They can be perfect as an appetizer or pair it with a salad like I do for a complete meal. My family also loves to just eat it along side our Indian traditional meal of Rice and Dal.

Crispy Fish bites (Paleo, Gluten free)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Fusion, IndoChinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fish filets marinated with the flavors of ginger, garlic and cayenne pepper and coated with tapioca starch and fried to get crispy fish nuggets
Ingredients
  • 1 lb Fish filets, cut into bite size pieces (Use Flounder or any other white fish)
For marinade:
  • 2 tbsp tapioca flour
  • ½ tsp sea salt
  • 1 tsp kashmiri red chilli powder or cayenne pepper( skip for AIP version)
  • 2 tbsp water
  • 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
  • 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
  • About 3-4 tbsp coconut oil for shallow frying
Instructions
  1. In a large bowl, add the fish pieces and blot dry using paper towels.
  2. In a small bowl, mix all marinade ingredients and stir using a spoon to form a thick paste.
  3. Add this paste to the bowl with the fish pieces. Mix gently using your hands to coat the fish pieces completely.
  4. Add about 1 tbsp oil at a time in a small frying pan and shallow fry the fish pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.
Notes
For AIP version, skip cayenne pepper

 

Mango Coconut Lassi (Vegan, Paleo)

Lassi is a traditional North Indian yoghurt drink which is highly refreshing on hot, summery days.  Most common is the plain sweet lassi with only added sugar and no flavor.  The thick sweetened cream on top used to be the best part for me. Yum! Mango lassi is a popular, modern variation of this traditional lassi where fresh or frozen mango pulp is added to give a most delectable combination of yoghurt and sweet ripe mangoes. In the US, Mango lassi can be found in the menus of most Indian restaurants.

Being dairy free, I had been missing my lassi!  But not anymore! Coconut yoghurt to the rescue!  I make coconut yoghurt at home now – I recently posted the recipe for the same. You can also buy coconut yoghurt from most organic supermarket stores.

Since Mangoes have been in season (Oh how I am loving it!), now was my chance to try making a mango lassi with my new found love, ‘coconut yoghurt’!  I decided to add a few frozen mangoes too to give it a nice creamy consistency.  I added a tiny piece of raw turmeric to give it a healthy, anti-inflammatory boost!  Yum!

Happy Memorial Day weekend folks. Maybe you can make this delicious mango lassi this long weekend 🙂

Mango Coconut Lassi (Vegan, Paleo)
Author: 
Recipe type: Drinks, Breakfast
Cuisine: Fusion
Prep time: 
Total time: 
Serves: 2
 
A delicious smoothie made with fresh mangoes and coconut yoghurt with a tinge of turmeric
Ingredients
  • 1 large ripe mango, peeled and cubed
  • ½ cup frozen mango pieces
  • ½ cup thick coconut yoghurt
  • ¼ cup thick coconut milk
  • ½ inch piece of raw turmeric root or ¼ tsp organic turmeric powder (optional)
For topping:
  • fresh mango pieces
  • dried shredded coconut / coconut flakes
Instructions
  1. Blend everything together in a high powered blender till you get a creamy smoothie. Serve chilled topping with fresh mango slices and shredded coconut!
Notes
If the mango is ripe, you don't need to add additional sweetener. But if you desire, you can add some light maple syrup