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.

  

INGREDIENTS:

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

METHOD:

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.