The traditional fish molee is a sensational element of Kerala food and a favourite of all seafood lovers. But let’s go for a variety dish this Christmas by trying a different avatar of the preparation – chicken molee. Not only can it take fine dining to a new level this year, it can be your new go-to dish to pair with appam, bread, rice and more. And it can be prepared in a flash, like this:
Ingredients
½ kg chicken
2 big onions
2 tomatoes
5 green chillies
¾ cup 2nd coconut milk
½ cup 1st coconut milk (first squeeze of coconut milk)
3 tablespoons of cashew nut paste
½ teaspoon of powdered cumin seeds
1 ½ teaspoons of coriander powder
¾ teaspoon of turmeric powder
½ teaspoon powdered aniseed
1 sprig of curry leaves
Lemon juice (as required)
1 tablespoon ginger
1 tablespoon garlic
Salt (as required)
1 tablespoon coconut oil
½ teaspoon pepper powder
1 teaspoon of ginger-garlic paste
Preparation
Spread turmeric powder, salt, and ginger-garlic paste all over the chicken piece and keep it aside for half an hour
Heat a pan after pouring three tablespoons of coconut oil
When it becomes hot, add ginger, garlic, big onions, green chillies and saute the mix
Make sure that it doesn't get roasted too much
When the mix attains a golden brown colour, add tomatoes and again saute the mix
Add the chicken to this mix and saute
Now add turmeric powder, cumin seeds powder, powdered aniseed, and cumin seed powder
Saute the mix once again
Now, cook the chicken, adding ¾ cup of the second extract of coconut milk, until it gets browned, and the gravy gets thickened
Add the cashew paste and blend well
Pour 1st coconut oil, add curry leaves, and stir well before turning off the flame
Garnish with the juice of half a lemon, pepper powder, and one tablespoon of coconut oil and remove it from the gas burner/stove
Serve hot with rice, appam, or bread
