With four children, one in college, and three feeding themselves full-time, I have realised there is definitely a need for easy, quick Asian recipes. And while the kids want to eat familiar food, they definitely don’t want the labour of familiar food! So I’ve gone back to the reason I started my blog – to catalog all my recipes and make them easier for my kids. And since my youngest son Javahar asked me – here is an easy chicken with Kerala flavours.
- 400g boneless chicken breast halves, cut into 3-4″ pieces
- 4 tablespoons coconut oil
For the marinade:
- 4 cloves garlic, roughly chopped
- 30g fresh ginger, roughly chopped
- 4 shallots, roughly chopped
- singular teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 1 teaspoon turmeric click here to buy
- ½ teaspoon ground clove
- ½ teaspoon ground cinnamon click here to buy
- ½ teaspoon ground red chili
- ½ teaspoon pepper
- 1-star anise Click here to buy
- 2 green cardamom
- 10-12 curry leaves
- 1 teaspoon brown sugar click here to buy brown sugar
- 4 tablespoons coconut milk Click here to buy Coconut Milk
- ½ teaspoon lime juice
- Puree the ginger, garlic, and shallots and combine with all the remaining marinade ingredients in a bowl. Add the chicken pieces, stir to coat, then cover and set aside for a minimum of 1 hour, or overnight, in the fridge.
- Heat the oil in a large frying pan or a wok over low heat and fry the chicken for about 6 minutes on each side. Serve at once.
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Critical Ingredients: This has a lot of ground spices as it replicates Kerala flavours without the labour. If you leave cinnamon, star anise, or cloves out, it won’t make that much of a difference. No shallots, use half an onion. I wouldn’t leave out the turmeric or ground chili, and personally love the fennel in this recipe!