Chicken thoran with step by step photos and video

Chicken thoran or kozhi thoran is a Kerala style side dish made with chicken, coconut and spices. Chicken thoran is not as popular as its vegetarian counterparts. It is a restaurant style dish and these days frequently severed with non vegetarian meals or thali.

What is a thoran?

Kerala style stir fries are called thoran. One or more varieties of thoran will be there in every Kerala lunch menu. Its main ingredient are coconut , spices and any one type of vegetable. Sometimes, more than one vegetable is also being used in thoran. Mixed vegetable thoran is an example. But there are some non-veg thorans also. Seafood thoran and chicken thoran are the most popular non-vegetarian thoran recipes.

How thoran is prepared?

Preparation of thoran is quite simple. The precooked vegetable is stir fried with a spicy coconut mix. It will be later seasoned with mustard seeds, curry leaves and shallots. Basic spice mix and seasoning method will be the same in most thoran recipes. But when we prepare the non-veg thorans, some additional ingredients will be used depending on the type of non-veg.

How to Prepare chicken thoran

Let's talk some key points in chicken thoran preparation. The preparation of chicken thoran is entirely different from its vegetarian counterpart. Spices like garam masala, turmeric, pepper powder, etc. will be used. Before starting the recipe, please go through the following points.

It will be better to use small pieces of chicken for Thoran. Boneless or chicken with bones, it's your choice. But make sure the pieces are small.
No addition of water in the dish. If water is used, the thoran will be tasteless.
Before adding the coconut, make sure the chicken is perfectly cooked, dry or without any stock (but should be moist.)
Tempering can be done at the end, but I usually prefer to do in the beginning of thoran preparation in order to reduce the oil intake.
Try to use an earthen pot and cover with a banana leaf if possible. Both will provide a traditional Kerala flavor.

Chicken Thoran recipe | How to Make Kerala Chicken Thoran At

Home | Kozhi Thoran Recipe | Kerala Chicken Stir Fry Recipe

Kerala style stir fried chicken

Ingredients

To cook the chicken

300 gm chicken. cubed (boneless or curry cut chicken)
1/2 tsp turmeric powder
3 green chilies, chopped and slightly crushed
1 big piece ginger, crushed
4-5 garlic cloves, peeled and crushed
1 spring curry leaves
Salt to taste
1 tablespoon coconut oil

To grind

3/4 cup shredded coconut
1/2 tsp cumin seeds
A generous pinch of turmeric powder

For tempering

2 tbsp coconut oil
1/2 tsp mustard seeds
1 spring curry leaves
1 dried red chili

Other ingredients

10 -15 shallots, peeled and chopped
1/2 tsp chili powder
1 tsp garam masala
1.5 tsp coriander powder
1 tsp pepper powder

How to Make Kerala Chicken Thoran - Video

Kerala Chicken thoran with Step by Step Photos

Step 1 :- Cooking the Chicken pieces

Heat 2 tbsp of oil in an earthen pot or in any thick bottomed pan.
When hot, put 300 gm cubed boneless chicken pieces along with 1/2 tsp turmeric, finely chopped ginger, garlic and green chilies. Put salt to taste and one spring curry leaves.
Mix well. Cook over high flame till the juices ooze out from chicken. Reduce the flame and cook till the chicken turn soft.
Then open the pan and cook over high flame till the gravy evaporates.

Step 2:- Grinding

Take 3/4 cup grated coconut, a generous pinch of turmeric and 1/4 tsp cumin seeds in the small jar of mixer grinder.
Crush coarsely without adding any water. Do not make fine paste.

Step 3:- Preparation of chicken thoran

The first three steps in the following section stand for tempering. Usually these steps are done after preparing thoran. In order to reduce the oil consumption, I usually follow this method.

Heat a 2 tbsp oil in a pan or in an earthen pot. When the oil turns hot, put mustard seeds.
The mustard seeds will crackle immediately. When the crackling stops, put one dried red chili and a few curry leaves.
Further put thinly sliced shallots (10 - 15 shallots), and sauté till the shallots get a light brown color.
Put crushed coconut and 1.5 tbsp coriander powder.
Sauté over medium flame till the raw smell vanishes and the coconut cooked nicely and turn a little bit dry. Put the garam masala and mix well.
Add a pinch of salt. Be conscious while adding salt, we have used enough salt while cooking chicken.
Further add in the chicken pieces (no stock should be added).
Mix well.
Cover and cook for a few minutes over low flame.
Serve hot with steamed rice.
Enjoy.