Tuesday, 26 August 2014

CHICKEN MOLEE (Traditional Fare)

We are very familiar with fish molee. The word “ MOLEE”, I think, is derived from the Portugese word “MOLHO” meaning sauce/gravy.
Kerala tourism popularises this dish almost exclusively using Karimeen/pearl spot, Sear fish or Pomfret. These fish are however seasonal & hence, fresh fish is hard to find.
And it is here that, this recipe becomes relevant. Juices from the chicken flesh gels well with coconut milk just as gracefully & the result is amazing & is there for you to try for yourself.
Chicken: 1 kg
Coconut milk: 1 cup thick
Coconut milk: 3 cups thin
Onion: 1 chopped
Green chilli: 8 to 10 slit
Ginger: 1 tbsp sliced
Garlic: 1 tbsp sliced
Turmeric powder: ½ tsp
Cinnamon stick: 1” piece
Cloves: 4
Cardamom: 2
Pepper powder: 1 tsp
Vinegar: 1 tbsp
Tomato: 1 sliced
Curry leaves: a few
Salt to taste
Coconut oil: 2 tbsps


Clean & cut chicken into medium sized pieces, smear a little turmeric & salt & keep aside for half an hour.
In a kadai, heat oil & add the whole spices, after it splutters add the sliced onion.
When light brown, add the slit chillies, ginger & garlic. Fry for a while.
Put in the chicken & sauté till the chicken flesh turns white.
Now, pour the thin milk, stir, cover & cook.
When chicken is done add salt, thick coconut milk & pepper powder.
Last, add the vinegar & curry leaves.
Arrange the sliced tomatoes over the molee.
Take off fire & serve. 

No comments:

Post a Comment