Dry roasted coconut chicken curry

This is another one of those chicken curries that was created in an attempt to prepare chicken curry with a different taste. Even though the ingredient list looks a bit lengthy, it is not a difficult dish to prepare. Especially for me quick is always the key. With the added aroma of dry roasted coconut and whole spices and the richness of cashews it reserves its spot for any special occasion.

Print / Save this Recipe

Serves around 7-8 people

Oil	- 3 tbsp
Onion	- 1 (3/4 lbs - finely chopped)
Ginger Garlic Paste	- 2 tbsp
Tomato	- 2 (0.3 lbs - chopped)
Turmeric Powder	- 1/2 tsp
Chilly Powder	- 4 tsp
Coriander Powder	- 1 tbsp
Fennel Powder	- 2 tsp
Garam Masala	- 1 tsp
Chicken	- 2 lbs
Salt	- to taste
Water	- 1 cup
Cashews	- 15 no:s
Curry Leaves	- 1-2 twigs

For Grinding

Grated Coconut	- 3/4 cup
Cloves	- 6 no:s
Cinnamon	- 3 - 1" sticks
Cardamom	- 6 no:s
Chilly Powder	- 1 tsp
Water	- 1/4 cup
Curry Leaves	- 1 twig

1. Soak the cashews in water for 30 minutes. 
2. Dry roast the coconut in a pan until it is almost brown along with the curry leaves (1 twig).
3. Add cloves, cinnamon and cardamom to the coconut and roast for a few minutes and turn off the stove.
4. Add the chilly powder and mix well for a few minutes and let the coconut mixture cool.
5. Heat oil in another pan and add chopped onions when the oil is hot.
6. Saute the onions until it is transparent and just starts to brown.
7. Add the ginger garlic paste and chopped tomato to the sauteed onions and saute until the tomatoes are mushy and oil starts to clear out.
8. Now add the powders - turmeric, chilly, coriander and fennel - to the sauteed onion mixture and mix for 2-3 minutes.
9. Now add the small curry sized chicken pieces to the masala and mix well.
10. Add salt to taste and garam masala to the chicken and mix it.
11. Close the pan and cook until the chicken is 3/4 done. No water is needed. Keep stirring in between.
12. While the chicken is cooking, grind the cooled coconut mixture into a smooth paste with 1/4 cup of water.
13. Add the ground mixture to the 3/4th done chicken and add 3/4 cup water and let it cook completely.
14. Grind the soaked cashews with 1/4 cup of water to a smooth paste and add it to the chicken. Adjust the water if needed.
15. Turn off the stove in 3-5 minutes and garnish the curry with curry leaves.

It is an awesome chicken curry which goes well with rice dishes as well as any kind of rotis.

Strawberry Banana Coconut Water Smoothie

When I was asked by Epicurex to see if I was interested in trying out their Organic Coconut Water product, I thought I should give it a shot. Coming from Kerala (land of kera - meaning coconut), I definitely wanted to give this product a try. I have tried a few others before, but it was all a miss. None of those felt natural to me. So when I got the package delivered, I and a few of my friends gave it a try - it was like drinking directly from the coconut - nothing un-natural. I have found the perfect Coconut Water that I can drink when away from the land of coconut! I decided to try a recipe for a smoothie with it and it was a hit too!

Print / Save this Recipe

Makes 1 cup

Strawberry	- 8
Banana	- 1
Greek yogurt	- 1/4 cup
Coconut water	- 1/4 cup

1. Blend the banana and strawberry well in a mixer.
2. Add the Greek yogurt and coconut water and blend it again to bring it to a smooth consistency.

You can also try freezing the coconut water to make ice cubes and use it to give it a frozen consistency. A very healthy and tasty drink ideal for breakfast or any other time of the day. 

For people who are used to drinking coconut water straight from the coconut, Cocozia is a must try. I guarantee you will not be disappointed.

 Check out Cocozia at this link!

Canned Tuna Roast

Canned goods are something I normally try to avoid. But when I happened to see the can of Wild Albacore Tuna at Costco, I felt that I had to give it a try. And it was worth it. It did not have any canned food taste and once the final dish is made you will not guess that the tuna came from a can.

Print / Save this Recipe

Serves around 4-5 people

Coconut Oil	- 3 tbsp
Onion	- 1 (around 1 lbs - finely chopped)
Ginger	- 1 big piece (around 0.15 lbs - finely chopped)
Ginger Garlic Paste	- 2 tbsp
Tomato	- 1 (around 0.2 lbs - chopped)
Turmeric Powder	- 1 tsp
Chilly Powder	- 1.5 tbsp
Coriander Powder	- 1 tbsp
Fennel Powder	- 2 tsp
Garam Masala	- 1 tsp
Canned Tuna	- 3 cans (5oz each - I used Wild Planet brand)
Salt	- to taste
Water	- 1/4 cup
Curry Leaves	- 1-2 twigs

1. In a pan heat the coconut oil and add the chopped onions and saute until the onion becomes slightly transparent.
2. Add the chopped ginger and saute for 3-4 minutes.
3. Add the ginger garlic paste and chopped tomato and saute it until they start to brown.
4. Now add the turmeric powder, chilly powder, coriander powder, fennel powder, and garam masala and saute for 3-5 minutes.
5. Add the canned tuna and mash it a bit and mix well with the masala. The can I used had very little water to no water. So I did not drain any water.
6. Check the salt and add any if needed.
7. Add water and mix well and cook until the desired dryness is reached.
8. Garnish with curry leaves and serve.

This dish goes well with chapathi, rice, appam, etc. Also you can use it as a filling for sandwiches. It is a quick and easy dish and a must-try.

Avocado Chammanthi

Avocado is counted against one of the healthiest foods in the world. I was not a big fan of avocado until I started feeding it to my little girl. Now we have a family full of avocado fans! So when my friend S told me about making chammanthi with avocado, I decided to give it a try. And guess what, the results were awesome, especially for an almost zero effort recipe.

Print / Save this Recipe

Serves around 2-3 people

Avocado	- 1
Green Chilly	- 1
Ginger	- a small piece
Salt	- to taste

1. In a mixer make a fine paste of the ginger and green chilly.
2. Scoop out the avocado from the fruit and add it to the mixer along with the salt.
3. Combine the avocado well with the ginger and green chilly in the mixer.

You can adjust the green chilly and ginger according to your spice level. The suggested quantities will make a medium spicy chammanthi.

This chammanthi goes well with dosa and idlis. Also you can use it as a spread for the bread or even chapathis.