Non Vegetarian Dishes

Thattukada Style Green Peas Egg Stir Fry/Peas Mutta Thoran

Posted by veeenajan on January 23, 2017
Posted in: Bachelors Recipes, egg, kerala recipes, kerala ruchi, Non Vegetarian Dishes, Uncategorized. Tagged: , , , , , , , . Leave a comment

 

 

 

Ingredients

Egg-3
Cooked Peas-5tbsp
Onion-1
Ginger-1tsp
Green Chilli-4
Pepper powder-2pinch (opt)
Salt-
Curry leaves
Coconut Oil-2tbsp

 

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Method

Soak green peas in water for 6 hours

Then cook till done .. Don’t over cook it ,then it will become mushy (for me in medium flame one whistle is enough )

Heat Oil in. a kadai
To that add finely chopped onion, chopped ginger, chopped green chilli,curry leaves and saute till transparent

Then add salt and mix..

Now add Egg one by one and scramble ..
Then add cooked green peas and mix well ..Cook for some more time ..
Finally sprinkle pepper powder

Serve with onion rings ,tomato pieces and lemon wedges

 

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So don’t forget to try this simple egg peas thoran 🙂

Love 

🙂

Veena

 

 

Chicken Mulakittathu/Spicy Kerala Chicken Curry in Chilli-Tomato Gravy

Posted by veeenajan on February 1, 2016
Posted in: Bachelors Recipes, chicken, kerala recipes, kerala ruchi, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , , , . 3 Comments

Ingredients 

DSC_0325-1

Chicken -1/2 kg

Chilli Powder-2tsp

Kashmiri Chilli Powder-2 tsp

Turmeric Powder-1/2tsp

Garam nasala-1tsp

Green chilli-4

Crushed pepper-1/4tsp

Tomato-2 medium

Shallots(small onion-15)

Big onion-1

Salt-

Ginger-medium piece (cut into thin strips )

Garlic -4-5 cloves

Curry leaves -2 strings

Coconut Oil-2 tbsp

DSC_0320-1

Method

Cut the chicken in to medium size pieces ,wash well and keep aside ..

In a pan, roast chilli powders and keep aside (its optional  ,raw smell of chilli powder will go by doing this )

In  a sauce pan add small onions (cut each into half ),onion slices ,ginger , garlic slices  ,salt ,chilli powders,turmeric powder ,curry leaves and tomato pieces ..

(U can adjust the spice level according to ur taste )

Then crush everything   well with ur hand ..

To this add chicken pieces and mix well ..

Add 1 tbsp of coconut oil and cook in medium flame by closing the pan..

No need to add water in the beginning .. Water will come out from chicken ..

When u see when very less water is left , that time add hot water and mix slowly ..

When done 3/4 th add garam masala and cook ..

(If u don’t want to use garam masala powder u can use whole spices in the very beginning  instead of that )..

When done u can see oil oozing out in the top ..

At that time add chilli pieces ,crushed pepper and mix ..

Check the taste ..Adjust according to ur taste .

Finally sprinkle one table spoon of coconut oil and some curry leaves ..

If u want more gravy adjust water accordingly.Here I made a thick consistency type mulakittathu

 

Note :If u want u can add pinch of fenugreek powder(uluva )to it to enhance the flavour..

This is the easiest chicken curry we used to  make ,like fish curry ..Actually this recipe is for bachelors and lazy moms like me 🙂

 

The only thing  is that ,it will take  time to get cook and coated well with the masala  ,coz we r not sautéing  anything here .. So have to cook and combine the taste with chicken pieces ..So show some patience and make a tasty easy chicken mulakittathu 🙂

Try this recipe and let me know the result .. U can have this curry with chapatti ,parotta , fried rice …

DSC_0319-1

 

Love

🙂

Veena

 

Kerala Chicken Pickle/Achar

Posted by veeenajan on October 25, 2015
Posted in: achar, Bachelors Recipes, chicken, kerala recipes, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickles, Taste of Kerala. Tagged: , , , . 2 Comments

Ingredients

chicken achar/pickle

Chicken breast-500gms

Vinegar-3/4cup

Garlic-15 cloves

Ginger-1 big piece

Green Chilli-10

Curry leaves-2 strings

Salt-

Chilli Powder-1 1/2 tbsp

Turmeric powder-1/2 tsp

Asafoetida powder-less than 1/4 tsp

Fenugreek powder-less than 1/4 tsp

Mustard seeds-1/2 tsp

fenugreek seeds-one pinch

Dry red chilli-4

Boiled water-2cup

Oil- for frying

chicken pickle

For marination

Chilli Powder-1 tbsp

Turmeric powder-1/2tsp

Vinegar-2tbsp

Salt-

Garam masala-1/4tsp

chicken achar

Method

Cut chicken into small pieces..

Wash well with vinegar and salt..

Drain them and marinate with chilli powder,turmeric powder,salt,vinegar,garam masala  and keep aside or in the fridge for minimum 30 minutes..

After that fry this chicken pieces .. Dont over fry them otherwise it will loose its moisture will become hard .. Fry these three -four in batches

Keep aside.

Heat  3-4 tbsp of oil  and fry finely sliced ginger,garlic,green chilli slits and curry leaves separately..

Transfer each items in a kitchen tissue ..

To the same oil (if not add more oil) splutter mustard seeds,dry red chilli,fenugreek seeds d lower the flame and add chilli powder and turmeric powder ..

Saute for few seconds or until the raw smell goes ..

Then add asafoetida powder and fenugreek powder ..

Mix well  (be very careful ,dont burn the powders,or u can remove from the stove and add the powders and mix first and then saute)

To that add vinegar ,boiled water ,salt,fried ginger,garlic,green chilli and curry leaves .Boil them well ..

Finally add fried chicken and mix slowly ..Cook for 10 minutes in low flame ..

Check the salt and vinegar ..Add if needed.. Sour taste should be bit more ..

The spice level purely depend up on the chilli u r using.. So adjust accordingly..

After cooling down u can transfer the pickle into a  container with tight lid..

u can use this pickle for 3 to 4 months in fridge ..

Always try to use dry spoon ..

The taste will increase after few days …

So try this easy yummy chicken pickle and give me ur feed back

chicken pickle

Love 

🙂

Veena

 

Easy No- Onion Chicken Roast

Posted by veeenajan on February 18, 2015
Posted in: Bachelors Recipes, chicken, kerala recipes, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, starter, starters. Tagged: , , . 4 Comments

Ingredients

No onion Chicken Roast

No onion Chicken Roast

Chicken-1 kg

Kashmiri Chilli powder-1 tbsp

Normal chilli Powder-2tbsp

Turmeric powder-1/2tsp

Ginger-1 medium size

Garlic-3-4 cloves

Green chilli-10

Curry leaves -plenty of

Coconut Oil- 4-5 tbsp

Hot Water -2 cup

Salt- to taste

No onion Chicken Roast

No onion Chicken Roast

Method

Cut the chicken into small pieces ,wash well with salt and vinegar and keep aside ..

In a small blender add both chilli powders ,turmeric powder, salt ,4 green chilli ,2 strings of curry leaves ,ginger and garlic along with some water and make a very fine paste ..

In a deep bottomed kadai add the chicken pieces and pour this masala paste and mix well..

Close the kadai and cook this in medium flame for 15 minutes .. Check the chicken ..

Then add hot water to the chicken and allow to cook ,no need of to close the kadai ..

Cook till all the water is gone and masala is well coated with the chicken pieces .. Check the salt ..

And make sure that the chicken is cooked well ..

(If u find the chicken is not well cooked,u can add more hot water and mix well and cook till it done well..)

Now add lots of curry leaves and coconut oil to the kadai and roast the pieces ..careful not to burn the masala ..

It will take 10 to 15 minutes .. (in medium heat )

Finally u can garnish with fried green chilli and serve hot as a starter or with ur choice of dishes ..Goes very well with ghee rice

Note :Spice level purely depends up on u .. So vary chilli powder accordingly ..U can use boneless chicken too for this recipe ..

Those who dont like coconut oil can use other oils too .. But i prefer coconut oil for this recipe 😉

I use to make my ammammas  prawns roast the very similar way and  was thinking to make chicken using that recipe ..Finally  i tried and my kids and hubby loved it .

.. So dear friends try this easy chicken roast and leave ur valuable comments ..

No onion Chicken Roast

No onion Chicken Roast

Love

🙂

Veena

Add

Kerala Fish Biriyani -Simple and Delicious

Posted by veeenajan on September 23, 2014
Posted in: chutney, drinks, fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, rice. Tagged: , , , , , , , , , , , . 14 Comments

Ingredients

Fish Biriyani

Fish Biriyani

King Fish/Neymeen/Arakka-1/2 kg

Basmati Rice-3 Glass

Big Onion-5 medium

Big onion-1 for frying

Finely Chopped Tomato-2 medium

Ginger-one big piece

Garlic-6 cloves (medium)

Green chilli-6

Red chilli powder-1 1/2 tsp

Turmeric powder- 1/2tsp

Garam Masala-1/2tsp

Curd-1 1/2 tbsp

Coriander leaves-1/2 cup chopped

Mint leaves-1/4cup chopped

Ghee-

Roasted Cashewnuts-handfull

Raisins /unakka munthiri-handfull

Yellow colour-one drop (opt)

Lemon Juice-1tbsp

Oil-for frying

Water-

Cinnamon-1 stick

Cardamom-3

Cloves-3

Pepper-5

Meen Biriyani

Fish Biriyani

For marination

Red chilli powder-2tsp

Turmeric powder-1/4tsp

Salt-

Vinegar-1tbsp

Meen Biriyani

Fish Biriyani

Method

1..Clean and wash fish pieces thoroughly  using salt and vinegar ..

2.Here i used 6 slice of fish which again cut into half ..so total 12 pieces ..

3.Marinate with chilli powder,turmeric powder,salt ,vinegar and water and keep in the fridge for minimum 20 minutes …

4.Wash and soak rice for 10 minutes .. Meanwhile Boil water along with salt,cloves,cardamom ,pepper and cinnamon

5.Salt should be bit high when tasted .. Not too much ok 😉

6.When water starts boiling add rice and stir well..otherwise rice may stick in the bottom..

Fish Biriyani

Fish Biriyani

Here i used 7 lil cooker and the amount of water is just a bit lower than 3/4 th level..When u add rice it will come up..When rice starts to boil and cook there is a chance of spilling ..

7.Check rice occasionally  … When the rice is 3/4 th cooked ,add 1 tsp of ghee and 1 tbsp of lemon juice and Mix well ..(to avoid sticking together )

8.Strain the rice and allow to cool .. Make a well in the centre of the rice .. When the water is completely gone then transfer to a wide vessel otherwise coz of the heat in the bottom of the strainer  ,rice may over cooked .. keep aside…

9.Now heat a nonstick pan and add oil or dalda

10.. Add thinly sliced onion with a pinch of salt  and fry till golden colour (many ended up with burned onion ,so be careful.when u see golden colour coming ,take them out soon ..It will become crisp when cools down )

Meen Biriyani

Fish Biriyani

11.In the same oil or dada (if u want ,u can change the oil and add ghee ) fry raisins and cashew nuts separately .. Keep aside

12. Finely chop Coriander leaves and Mint leaves separately ..

13.Heat a non stick pan and add oil and shallow fry the fish pieces .. Remove from the oil when the fish is soft ..(no need to fry till as we usually do ,it will sometimes reduce the softness )  transfer to a kitchen tissue and keep aside .

14.Now have to make masala ..for that heat oil in a pan ,add sliced onion along with salt .. Saute well ..

15.When it becomes translucent then add ginger-garlic-green chilli paste .. Mix well and sauté till the onion become golden colour (in medium flame )

16.At this stage add red chilli powder ,turmeric powder and garam masala .. Mix and sauté till the raw smell goes ..

17.Add finely chopped tomato to this and cook well..

18 ..Add small amount of corinder leaves ,mint leaves ,cashew nuts,raisins and fried onion into this masala .. Mix well ..

19.At this stage add Curd and mix well … and allow to boil … Check the taste .. Adjust the salt ..

20.. Add 1 cup of hot water and allow to boil ,now add fried fish pieces .. Let it cook in the gravy for 5 to 6 minutes in medium flame … By then the gravy will be reduced to thick consistency  .. Remove from the fire..

Fish biriyani

Fish biriyani

Now have to dum biriyani,for that take a non stick pan grease with ghee ..

21.Place rice in the first layer ,second layer with fish and gravy again rice.. Then sprinkle some leaves ,cashew-raisins and yellow colour(add one drop of yellow colour in 1/4 glass of water) and 1 tsp of ghee

Again place fish and gravy and so on till u finish the entire and rice and fish .. The top layer should be rice .. Sprinkle roasted onions ,mint-coriander leaves ,cashew nuts -raisins,yellow colour and ghee …

Press the top with a spoon to level it …

Now close the pan ,Heat a dosa tawa and place this biriyani pan on that ..(low heat )

And cook for 15 minutes or till the steam comes  ..if u put directly to the stove the rice in the bottom will burn …

So the delicious Fish biriyani is ready to serve … Serve carefully with out breaking pieces ..

Fish Biriyani

Fish Biriyani

U can serve with pickles, salads ,chutney etc….

Will add mint chutney and beetroot chutney recipe soon …

So hope u all will try this tasty biriyani and will  share ur experience .. If u don’t mind plz  send the pics of dishes u prepare using curry world recipes ,so that i can add in my Facebook page ….

Fish Biriyani

Fish Biriyani

Love

🙂

Urs Veena

Unakkachemmeen Pachamanga-Muringakka Curry (Dry Prawns Raw mango Curry)/- Thrissur Style

Posted by veeenajan on January 15, 2014
Posted in: Bachelors Recipes, fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , . 4 Comments

Ingredients

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Dry Prawns-200gms

Raw mango-1

Ginger-one medium piece

Green chilli-2

Drumsticks/Muringakkaya-1 (medium size pieces )

Curryleaves-1 string

Coconut Oil-1 tsp

Grated coconut-1/2 of 1

Shallots/Small onion-3

Turmeric powder-1/2tsp

Chilli powder-1tsp

Water-3cup

Salt-to taste

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Seasoning

Coconut Oil-1tbsp

Shallots-3

Curry leaves-1 string

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Method

Wash dry prawns thoroughly 4-5 times ..

Drain it and keep aside for 10-15 minutes..

Heat a kadai and roast this prawns until it becomes light red in colour  in medium heat(5 minutes)

When cools down it will become crispy ..

Then remove head and tail of the prawns .. .

Now take a deep bottom kadai or mann chatty and add crushed ginger-shallot-green chilli ,drumstick,curry leaves ,turmeric powder,chilli powder,raw mango (big pieces) and roasted prawns along with water and salt ..

Sprinkle 1 tsp of coconut oil into it..

Mix well..

Cook for about 15 minutes in medium flame …

Then add finely ground coconut paste into it and stir well..

Cook for another 10 to 15 minutes or until the oil appears in the top…

Finally season with small onion and curry leaves (roast finely sliced  onion till light golden colour )

Add the seasoning and close the kadai for few minutes …

The yummy and authentic unakkachemmen curry is ready to serve…

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Love

🙂

Veena

Christmas Special- Nadan Kerala Chicken Stew

Posted by veeenajan on December 24, 2013
Posted in: Bachelors Recipes, Breakfast, chicken, kerala ruchi, Kids Special, Mother`s Special, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , . 6 Comments

Ingredients

Nadan Kerala Chicken Stew

Nadan Kerala Chicken Stew

Chicken -300gm(with bone)

Green chilli-3 finely chopped

Ginger – small piece(slice finely )

Garlic- 1 (thin slices)

Curry leaves-1 string

Pepper powder-less than 1/4tsp

Salt-to taste

Potato-1 medium

Coconut Oil-2tbsp

Thin coconut milk-2 cup

Thick coconut milk-1/2 cup

Water-1/4cup

Nadan Kerala Chicken Stew

Nadan Kerala Chicken Stew

For sauting

Onion-1 medium

Green chilli-2(long slits)

Curry leaves-few

Ginger-1tsp thin slices

Garam masala-1/2tsp(handful of fennel seeds(perumjeerakam),10 cloves(karayam poo),4 medium stick of cinnamon(patta),3 cardamom (elakkaya )  1 star anise (thakkolam) ) Grind well to fine powder ..Sieve and use .. No need to roast them

Nadan Kerala Chicken Stew

Nadan Kerala Chicken Stew

Method

Cut the chicken into small pieces..

Wash well with salt .. Drain ..

To the chicken add ginger ,garlic,green chilli ,curry leaves ,pepper powder and salt and mix well with hand …

Keep aside for 15 minutes..

Then add 1/4 cup of water and pressure cook .. 4 whistle is enough ..

Keep aside ..Allow to cool..

In between wash one potato peel and cut into cubes and pressure cook it by adding salt  and water..

Now heat oil in a kadai ..

Saute onion slices for 3 minutes in medium flame ..

To that add ginger slices,green chilli slits and curry leaves ..

Saute them till the onion become translucent ..

Now add cooked chicken along with stock ..

Add potato also… To this add 1/4 tsp of garam masala and mix well … Allow to cook for 2 minutes ..Slightly mash  potato with back of the spoon …

Then add thin coconut milk and stir well.. Cook for 5 minutes or until the stew start thickening ..

In that point add our thick coconut milk and stir slowly .. Sprinkle the remaining garam masala(1/4 tsp ) if u don’t prefer garam masala decrease the amount .. Cook for 2 minutes

No need to boil after adding thick milk ..Remove from the fire and sprinkle few curry leaves and 1 tsp of coconut oil ..

Close the kadai for few minutes and serve with appam ,idiyappam ,chapati ….

If u want u can roast cashew nuts in ghee and season the stew .. Or can season with small onion also …

So make this yummy chicken stew and enjoy Christmas 🙂

Palappam

Click on the link of  palappam ..Try this  with chicken stew ..U will def love this .. I am sure 🙂

Note : The spice of the dish is depending up on the green chilli u r using .. So adjust the spice accordingly ..k ..

So my dear friends wish u and ur family Merry X-mas and Happy New Year …

Nadan Kerala Chicken Stew

Nadan Kerala Chicken Stew

Love

🙂

Veena

Lemon-Honey Glazed Chicken

Posted by veeenajan on December 4, 2013
Posted in: Bachelors Recipes, chicken, chinese, Kids Special, Mother`s Special, Non Vegetarian Dishes, starter. Tagged: , , , . 2 Comments

Ingredients

Lemon-Honey Glazed Chicken

Lemon-Honey Glazed Chicken

Boneless Chicken -250gms(bite size pieces)

Cornflour-11/2tbsp

All Purpose Flour-11/2tbsp

Egg White-of 1

Salt-to taste

Lemon Juice-11/2tbsp

Ginger-2tsp

Garlic -2tsp

Celery-1tsp

Big Onion-1

Soya Sauce-1tbsp

Chilli Paste-1 1/2tbsp

Vinegar-1tbsp

Tomato Ketchup-1/2tsp

Sweet Chilli Sauce-1tbsp

Honey-2tbsp

Lemon Juice -1tbsp

Lemon-Honey Glazed Chicken

Lemon-Honey Glazed Chicken

Method

 

Take water in a container add 2 tbsp of salt and mix well..

Add chicken pieces and soak them in the salt water and close it and keep in the fridge for 2-3 hours ..(Braising )

U can keep this in the full night and make the dish in the morning also ..

This will help the chicken to be juicy and soft …

After that take out the chicken and wash well ..

Cut  into small bite size pieces..

In a bowl add cornflour,maida mix well ..

To that add egg white ,lemon juice and salt ..

Mix well …Add chicken pieces and keep aside for 15 minutes ..

Heat oil in pan and shallow fry the pieces ..

Once done drain and keep in a kitchen tissue ..

Take 2tbsp of oil (the same oil we used for frying chicken ) and heat ..

Add finely chopped onion,ginger,garlic and celery ..

Saute for 6-7 minutes in medium flame stirring continuously ..

Then add chilli paste and vinegar .. Saute for 2 minutes and then add sweet chilli sauce ,soya sauce ,lemon juice salt and honey..

Mix well ..Check the seasoning ..Add anything according to ur taste ..

Then add fried chicken pieces and mix well ..Chicken must be coated well in the sauce ..

Cook for another 5 minutes and then serve hot …

The lovely lemon -honey glazed chicken is ready ..

Can use as a starter ..

I got this recipe from my friend Sadia’s Blog ..But I made changes according to my taste ..

Lemon-Honey Glazed Chicken

Lemon-Honey Glazed Chicken

Note:

The amount of chilli and honey can vary according to ur taste ..

Love

🙂

Veena

Chicken Bezule(A Mangalorean Street Food )

Posted by veeenajan on November 24, 2013
Posted in: Bachelors Recipes, chicken, Kids Special, Mother`s Special, Non Vegetarian Dishes, starter, tea time snacks. Tagged: , , , , , . Leave a comment

Ingredients

Chicken Bezule

Chicken Bezule

Chicken (boneless)-500gms

Ginger-1 big piece

Garlic-4 cloves

Curryleaves-3strings

Coriander leaves-handful

Lemon juice-2tbsp

Curd-1 tbsp

Green chilli-3

Chilli powder-1tbsp

Garam masala-1/4tsp (opt)

Salt – to taste

Rice Flour-4 tbsp

Al purpose flour-4tbsp

Red Colour -opt

Water-

Oil-

Chicken Bezule

Chicken Bezule

Method

Grind green chilli,curry leaves,coriander leaves,ginger,garlic,chilli powder,lemon juice ,salt ,curd and make a fine paste ..

Mix this with rice flour and maida along with enough water to make a smooth thick batter ..Check the seasoning ..

Marinate the small chicken pieces in this batter and refrigerate for minimum 2 hours ..

Chicken Bezule

Chicken Bezule

Heat oil and deep fry the chicken in medium flame ..

Transfer to kitchen tissue and serve hot ..

Note:I didn’t add gram masala in this fry ,but if u want u can add ..

Recipe Courtesy : Vahrevah.com

Chicken Bezule

Chicken Bezule

Love

🙂

Veena

Thai Green Curry Chicken( Gaeng Khiao Wan Gai)

Posted by veeenajan on October 24, 2013
Posted in: Bachelors Recipes, chicken, Non Vegetarian Dishes. Tagged: , , , , . Leave a comment

Ingredients

Thai Green Chicken Curry

Thai Green Chicken Curry

Boneless Chicken -200 gms

Kaffir Lime leaves-3

Thai Basil Leaves-4

Green curry paste-2tbsp

Red Thai Chilli-1

Zucchini-1/2 of small(medium pieces )

Thai Eggplant-1(medium pieces )

Snow peas-3(medium pieces)

Broccoli-3-4 florets

Fresh Thick Coconut milk-1cup

Chicken Stock or water-1cup

Fish Sauce-1tsp

Sugar or palm sugar-1/2tsp

Salt-to taste

Water-1cup

White pepper Powder-1/4tsp

Oil-1tbsp

Thai Green Chicken Curry

Thai Green Chicken Curry

Ingredients for Green Curry Paste

Coriander Seeds-1tsp

Cumin Seeds-1tsp

Peppercorns-1tsp

Staranise -1

Thai Ginger(galangal)-1medium piece

Lemongrass-2tsp(chopped)

Coriander Root-2tsp (chopped)

Coriander leaves and stem-1/2cup(chopped)

Thai green chilli-4-5

Kaffir lime leaves-4

Garlic-1tbsp

Shallots-1tbsp

Salt-1tsp

Shrimp paste-1tsp

Thai Green Chicken Curry

Thai Green Chicken Curry

Method

Roast all the spices(cumin,coriander,star anise and pepper corn ) and keep aside ..

Wash all the ingredients for the curry paste and add these to a blender along with the roasted spices and salt..

Add very small amount of water and blend to a very fine paste .. Then add shrimp paste and blend again ..

Keep aside these green curry paste ..

Cut all the vegetables and keep in salt water ..

In a wok heat oil and add 2 tbsp of curry paste along with lime leaves and saute for 2 to 3 minutes in medium heat ..

Add chicken pieces (chewable size ) and saute for another 2 minutes ..

To this add all the other vegetables (zucchini,eggplant,snow peas ) and red chilli  slits (remove the seeds ) and stir well..

To this add hot water or chicken stock ..

Stir well and then let the mixture come to a boil

Add Broccoli..

Then add thick coconut milk and stir  continuously  till it began to boil ..

Reduce heat to medium-low, partially cover (set the lid partially askew) and let simmer until the sauce has thickened the chicken is cooked through.

Add the Thai basil  ,season with fish sauce ,sugar and pepper powder..and give everything a quick stir.

Check the seasoning..

Serve hot with rice ..

Those who love thai dishes definitely will love this curry too.. 🙂

Note : As my husband is allergic to shrimp ,I didn’t use shrimp paste in my curry .. So if u want u can omit that,but thai green curry is incomplete without shrimp paste… 🙂

U can increase or decrease the no of green chillies ..

Thai Green Chicken Curry

Thai Green Chicken Curry

Love

🙂

Veena