A lot what I write on this blog is a reminder to myself… always… reminding myself of matters that I can never change… I found this really interesting, nicely shortened and explained beautifully…
Updated with new pictures on August 21, 2020: While I was wondering what to cook for lunch, this recipe suddently came to my mind. I thought the mulakittath I had made earlier didn’t look like one so I tweaked the recipe slightly, by reducing the coriander powder and upping the chilli powder. I still didn’t make it extra spicy, but you can add more as required, if you can add more chilli powder! Hehe… We had it with neychoru and parippu, and totally loved it. I hope that you will try it as your next chicken curry recipe for your Friday meals. 😉 I am just glad to find this recipe, since the only mulakittath I ever knew was made with fish. 😉 I have two versions, one here and the other is here… Hope you enjoy this update! 🙂
Kozhi Mulakittathu - Chicken in Spicy Sauce
- 1 kg chicken cleaned and cut into medium pcs
- 1 tbsp coconut oil
- 3 large onions minced
- 3/4 tsp ginger paste
- 3/4 tsp garlic paste
- 3 green chillies slit
- 1 large ripe tomato chopped
- Salt to taste
- 1 tbsp coriander powder
- 2 tsp Kashmir red chilli powder
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1/4 tsp cumin powder
- 1/4 tsp fennel powder
- 1/2 tsp black pepper powder
- For tempering:
- 1 tsp coconut oil
- 1/2 tsp fenugreek seeds
- 6 shallots chopped
- 3 dry chillies
- Coriander and curry leaves for garnishing
- Heat the coconut oil in a saucepan. Saute the onions till soft.
- Add ginger, garlic and green chillies and cook till the raw smell is gone.
- Now add in the tomato and cook till it is mashed up.
- Add all the masala powders along with the salt, coat it well. Drizzle in some water and cook down the masala till it gets done well.
- Add the chicken and mix well. Cook for around 5 minutes on medium flame.
- Add water as required and cook on low flame till the chicken is done.
- For final tempering, heat oil in a small fry pan, fry the fenugreek seeds and shallots till soft. Fry the curry leaves and dry chillies. Add it into the curry.
- Garnish with coriander leaves and serve with rice or rotis.