Kerala style chicken avial with step by step photos and videos
An non-veg recipe in onam series! You might have wonder, seeing this, right ? Yes, for me also when I saw serving the chicken on banana leaves during onam a few years back. But, it's true. The food habits of Malayalee differs considerably from region to region. The southern and central Keralites always prefer a full vegetarian feast for onam sadya where as the northern side, they will surely serve a non-veg recipe along with the other dishes.
An non-veg recipe in onam series! You might have wonder, seeing this, right ? Yes, for me also when I saw serving the chicken on banana leaves during onam a few years back. But, it's true. The food habits of Malayalee differs considerably from region to region. The southern and central Keralites always prefer a full vegetarian feast for onam sadya where as the northern side, they will surely serve a non-veg recipe along with the other dishes.
This delicious, easy to make dish is ideal for an onam sadya and it will not look like a chicken recipe, and you will be surprised only when you have it . To make this avial, I used boneless chicken as I don't want to show any bones. If you don't get boneless, then you can go with chicken with bone, but make sure that the chicken is cooked completely before adding the ground coconut paste. The chicken with bone will take a little bit longer time to cook.
Before starting to cook, marinate the chicken with some green chilies, salt and lemon and then leave it for half an hour. This will help to infuse the spices into the chicken perfectly, otherwise the chicken will remain tasteless.
One more thing, no need to add water while cooking veggies along with chicken, as the water will ooze out from the chicken and veggies. That will be enough to complete the cooking process. If you have any fear of burning, you can add one or two tablespoons of water, but not recommended as chicken taste good when cooked without adding water.
This is my third post on the onam series different types of avial, trying to give rare and variety recipes. Please share and support. If you have any doubts and comments, feel free to ask me.
Before starting to cook, marinate the chicken with some green chilies, salt and lemon and then leave it for half an hour. This will help to infuse the spices into the chicken perfectly, otherwise the chicken will remain tasteless.
One more thing, no need to add water while cooking veggies along with chicken, as the water will ooze out from the chicken and veggies. That will be enough to complete the cooking process. If you have any fear of burning, you can add one or two tablespoons of water, but not recommended as chicken taste good when cooked without adding water.
This is my third post on the onam series different types of avial, trying to give rare and variety recipes. Please share and support. If you have any doubts and comments, feel free to ask me.
Kerala style chicken avial | How to make Kerala style kozhi avial recipe | Kerala style chicken avial recipe
Chicken and mixed vegetables in spicy coconut paste
Preparation time: 35 minutes | Cooking time: 15 minutes | Total time: 50 minutes
Ingredients
- 200 gm chicken
- 1 medium drumstick
- 1 small carrots
- 1 medium potato
- 3 beans
- 1 green chilly, crushed
- 1 springs of curry leaves
- Salt to taste
- 1/2 lemon
To grind
- 1 cup grated coconut
- 4 to 6 shallots
- 3 garlic cloves
- 1 green chilly (optional)
- A generous pinch of cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp chili powder
- 3 tbsp curd
How To Make Chicken Avial - Video
Preparation of chicken avial with step by step photos
Step 1 : Preparation for chicken avial
- Wash chicken thoroughly with fresh water and then cut into finger sized long strips. Set aside.
- Wash and peel the skin of drumstick, potatoes and carrots and chop into finger sized pieces. Remove both ends and string of fresh beans and cut into two.
- Scrape coconut with coconut scraper, peel the skin of garlic and shallots. Set aside.
Step 2 : Cooking instructions
- Take chopped chicken pieces in a small bowl. Put 2 teaspoons of chopped and crushed green chilies, salt and juice from half lemon.
- Marinate and leave it on your kitchen counter for the next half an hour.
- Heat two to three tablespoons of coconut oil in a kadai.
- Put drumsticks, carrots, potatoes and curry leaves. Saute on medium flame till the vegetables are half done.
- Once the vegetables are half cooked, put the marinated chicken, salt and turmeric powder. We have already put some salt while marinating chicken. So use only if needed.
- Mix well. Saute on high flame till the chicken start to release water.
- Once the chicken starts to release its juice, put a small amount of water and mix well. Addition of water is optional. Anyways, the chicken will release water. This water is enough to cook both chicken and vegetables. Cover with a lid and cook till the vegetables and chicken cooked well.
- Then cook the pan without lid so that all the water evaporate.
- Meanwhile, prepare the coconut masala. Take coconut, shallots, garlic, green chilies (optional), turmeric powder, chili powder, cumin seeds and curd in the small jar of mixer grinder.
- Make a coarse paste out of it without adding water. The paste should be coarse, but not smooth.
- Once the water content of the vegetable and chicken mix evaporated perfectly, put the coconut mix.
- Mix gently without disturbing the vegetables and then cover the pan and cook again on low flame for two to three minutes till the raw smell of coconut and spices leaves completely.
- Finally, season with a spoon of coconut oil and Switch off the flame. Keep it covered for the next five to ten minutes so that the flavours infuse in the vegetables fully.
- Serve with rice and enjoy.
Happy cooking
Anju
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