Kashmiri Chicken Curry

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  First blog post of the year and it begins with a happy note..  My friend Jihan who had been trying to bake the perfect cake for sometime , finally found success on the New Year’s eve .. and  she has dedicated her success to me..  But the thing that makes me really happy is to see the hardwork and persisitence she has put in which finally paid off..  and I feel really proud that I could be a source of inspiration for her venture into the world of baking !!!  Here is the snap of the cake she made …


The temperature has been dipping down lately. Really enjoying the cold weather and the occasional rains . Last weekend we had an impromptu beach visit  . Kids had real fun, collecting shells and building their little dams ..


I haven’t posted much chicken recipes in the blog the reason being hubby n kids were not too fond of  chicken gravy dishes.  But of late, the elder kid’s taste has been changing and now he shows interest in chicken curries. This was one chicken curry I tried out recently and  well appreciated by the kid.  I found this recipe on this beautiful blog – Swapna’s Cuisine

I am sure you too will love this spicy chicken curry .. Do try it out…

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  • Servings: 6
  • Difficulty: medium
  • Print




  • Chicken cut into pieces – 1kg
  •  Kashimiri chillies/ Piriyan mulaku -15
  •  Mustard seeds – 1 ½ tsp
  • Cumin seeds  (Jeerakom )– 1tsp
  • Black pepper powder – ¾ tsp
  • Cinnamon sticks ( Karuva patta )– 1”x6 pieces
  • Cloves ( Grambu) – 5
  • Ginger – 1” piece, grind to a paste
  • Garlic – 35 small cloves, grind to a paste
  • Onion – 2 medium, sliced
  • Cashew nuts – 20 (soak in warm water for 10 mints and grind to a smooth paste)
  • Tomato – 3 medium, chopped
  • Raisins– 1 tbsp (grind to a smooth paste with little water)
  • Turmeric powder – ¾ tsp
  • Oil –as needed
  • Salt to taste


  1. Grind masalas 2 to 7 to a fine paste and keep aside.
  2. Clean chicken pieces and marinate with salt and turmeric powder for one hour. After 1 hour fry the chicken pieces in hot oil till light brown and remove.
  3. Add sliced onion to the same oil and fry till brown. Add ginger and garlic paste and sauté till raw smell goes, then add cashew nut paste and mix well.
  4. Add ground masalas of ingredients 2 to 7 and sauté well until the raw smell goes
  5. Add fried chicken pieces, tomatoes, ground raisins, salt and enough water and cook on medium heat until chicken is cooked and oil separates.
  6. Serve hot with chapathi or rice.

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Kayppola – A Malabar Cuisine Delicacy

Kerala Malabar cuisine is famous for special Mopplah flavours, which are influenced by various foreign influences. The most famous dishes are  pathiri and biriyani. And then there is a long list of absolute delicaces like  unnakayi, adakupattiri , meen pattiri, arikkadukka, aripathiri .. the list goes on.  Kayppola , also from the Malabar cuisine world, is made using plantains and eggs. So without much ado , let’s get in to the details ..


  • Ghee – 5 tbsp
  • Eggs – 4
  • Sugar – 6 tbsp
  • Cardamom powder – ½ tsp
  • Banana frying type – 2 sliced into small pieces
  • Cashew nuts – 10
  • Raisins – 15


  1. Beat the eggs, sugar and cardamom powder.
  2. Heat a little ghee in a non stick pan and lightly fry the cashew and raisins . Keep them aside.
  3. Add the remaining ghee and sauté the plantains till golden brown. Transfer them to another plate.
  4. Pour half of the egg mixture into the pan and top it with the sauted plantains.
  5. Close the pan and heat on low flame.
  6. When the mixture begins to set add the remaining egg mixture. Close the lid once more and cook on slow flame.
  7. After 3 minutes add the cashew and raisins on top of the egg mixture.
  8. Cook on low flame till fully done.( You can test by inserting a tooth pick and checking if it comes out clean).

Sending this as entry to Kerala Kitchen hosted by Magpie and Ria