Skip to main content

Chicken thoran|ചിക്കൻ തോരൻ | Chicken starter recipe|Kerala recipes|Preeja's Cookbook

 Chicken thoran | ചിക്കൻ തോരൻ  







Ingredients:

Boneless chicken - 500g (small cubes)

Small onion / Ulli / Shallot - 3/4 cup

Onion sliced  - 1 (big size)

Green chilli - 3 to 4 ( depends on your spice tolerance)

Ginger - 1 inch piece

garlic cloves - 5 

Mustard seeds - 1 tsp
 
Fennel seeds - 1 tsp

Dried red chilli - 2

Curry leaves - few

Coconut oil - 3 Tbsp

Grated coconut - 1 cup
 
Red chilli powder - 1 tsp

turmeric powder - 1/2 tsp

Coriader powder - 1 tsp

Garam masala - 1 tsp

Pepper powder - 1 tsp

Salt to taste

Method :

1. Cut the boneless chicken into small pieces.
 
2. Add small onion , garlic and ginger into a mixer . Grind into a coarse paste. You can use mortar and pestle or ammikallu also.
 
3. Heat an earthen pot / Kadai on medium heat and add 2 Tbsp of coconut oil.
 
4. When oil heats up , add mustard seeds. When the mustard seeds starts to crackle , add dried red chilli and curry leaves. Saute it for 30 seconds.
 
5. Add the onion mixture , and saute it until it start to change its color into light brown.
 
 
 
6. Add green chilli and mix well. Add coriander powder, salt and pepper powder and saute it until the raw smell of spices gone.
 
6. Add sliced onion and chicken pieces. Mix well . No need to add water.


7. Cover and cook it . You have to stir it after every 10 minutes to prevent the chicken pieces sticking in bottom of pot.



8. Add grated coconut, fennel seeds, red chilli powder and turmeric powder into a mixing bowl and mix it well using your hand. 


9. After 10 minutes of cooking, add the coconut mixture and mix well. Cover and cook it .



10. When the chicken pieces almost cooked , add 1 Tbsp of coconut oil and garam masala . Roast the chicken  by stirring it continuously.


11. The color of coconut and chicken pieces will start to change and you will get dry chicken starter.
 

 
12. Add pepper powder if you want . Serve the chicken thoran with rice and rasam . Enjoy!!!


Comments

Popular posts from this blog

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1.     Cook pineapple with salt,sugar,turmeric powder and water until the  pineapple become soft and tender.OR you can pressure cook it for 1  whistle. 2.     Grind grated coconut, cumin, turmeric powder, shallots, green chili  into a smooth paste by adding water. 3.    Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4.     Beat the curd well. Add it to the curry and mix well....

Homemade Pineapple Jam recipe | Preservative free Jam | Preeja's Cookbook

Homemade Pineapple Jam recipe  Ingredients: Pineapple puree - 2 Cup Sugar - 1 & 1/2 cup Pineapple essence - 1/8 tsp Lemon juice - 1/4 tsp     Method : 1. Cut the pineapple and add into a mixer . Blend well without adding water. Pineapple puree is ready.   2. Heat a Pan on medium heat and add 2 cups of pineapple puree. Stir continuously.   3. When it starts to boil , switch to low heat and add sugar. Mix well . Keep on low heat throughout the process. 4. Stir continuously until the mixture thickens . It will take 30 minutes approximately. 5. Add lemon juice and Pineapple essence. Mix well. 6. Turn off the stove. Let the jam cool down completely. Keep the jam in an airtight container .  Note: 1. Adjust the sugar as per your taste.

Eggless Carrot cupcake| Carrot Muffin

Eggless Carrot cupcake| Carrot Muffin Cooking time -20 minutes Preparation time : 10 minutes Total - 30 minutes Makes 7-8 medium size cupcakes Ingredients: All purpose flour - 1& 1/4 Cup Grated carrot - 3/4 Cup Brown sugar - 1 cup Thick Curd - 1 Cup ( Room temperature) Baking powder - 1/2 tsp Baking soda - 1/2 tsp Sunflower Oil - 1/4 cup A pinch of salt Cinnamon powder - 1tsp Method: 1. Wash , Peel and grate Carrot and keep it aside. Preheat oven at 180 degree celcius. 2. Grease or line the muffin tray. 3. Sift all purpose flour, Baking powder, Baking soda, Cinnamon powder and salt. Mix well and keep it aside. 4. Into a mixing bowl, add curd and brown sugar.  Whisk until the sugar dissolves completely. Into this add oil and mix well. 5.Add the sifted dry ingredients little by little and gently fold it together. Add grated carrot and gently fold it together. Do not over mix. The cake batter is ready. 6. Fill the cupcake liners 3...