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Whether you are a college student simply starting your very own cooking experiments or a skilled cook with many dinner events under your belt, there is constantly something brand-new to learn about cooking. We hope these Malabar Kozhi Pidi (rice dumplings in soupy chicken curry) recipe and tips can help you in your kitchen tonight, as well as get used to fantastic home-cooked meals.

You need to prepare Whole Chicken.
Use & 1/2 cup Riceflour.
You need to prepare Fennel seeds.
Use finely chopped onion.
Use Water.
You need Sliced onion.
Prepare Garam masala.
Use Chicken masala.
You need Turmeric powder.
Use Red chilli powder.
Use Coriander powder.
You need to prepare Fresh coriander leaves.
Provide ginger.
Prepare garlic.
You need to prepare green chillies.
Prepare Dry red chillies.
You need to prepare Mustard seeds.
Use Curry leaves.
Prepare Coconut Oil.
Use Coconut milk.
Provide Salt.

Short Tips:

- Among the best points that you can do is to cook with member of the family or pals. When you cook with another person, you will certainly have the ability to pick up on methods that they implement and will certainly have the ability to much better on your own as a chef. Talk to them to see how their thought process works, to boost your experience.

Let's get started with one of the yummy traditional kerala recipes. Firstly marinate the cleaned and washed chicken with salt, garam masala and chicken masala. Keep it aside for 30 minutes..
Now we need to prepare that is the rice dumplings. In a pot boil water with salt, chopped onions and fennel seeds..
Once the water starts boiling reduce the flame and add the rice flour. Keep on stirring continuously so that no lumps are formed. Once everything mix well, switch off the flame and cover the pot, keep aside for 10 minutes. This helps the rice flour to cook in the steam from the covered pot..
After the rice flour mixture cools a bit, knead it for 5-10 minutes and make small grape sized balls. Once all balls are ready keep them aside..
Now time to make malabar style chicken curry. Take a thick bottom deep pan. Heat oil on medium flame. Add mustard seeds, curry leaves and red chillies..
Once the mustard starts to crackle add the sliced onions, saute and cook till they turn nice pink and translucent..
By the time onions turn pink, we will make green paste with coriander leaves, ginger, garlic, green chillies, coriander powder, haldi powder, red chilli powder and garam masala..
Add water to all this and grind everything to a fine smooth paste..
Now into the translucent turned onions add the marinated chicken and green paste.Give everything a nice mix and cook on low flame till the chicken is half done.
Then add water and coconut milk. Mix and continue cooking on low flame for 5 minutes..
Now into the chicken gravy add the rice flour dumplings, mix well and continue cooking on low flame. Cook until the chicken is completely done and rice dumplings are nicely soaked in masala gravy..
Garnish with coriander leaves and serve it hot, it's a whole meal in itself. However you can accompany this dish with rice, chapati or appam..

When it boils well, add the rice powder little by little, mix well and switch off the flame. This video shows the method of preparing Kozhippidi or Kozhi Pidi, a popular Malabar Chicken curry of Kerala. The decadent spice blend of Malabar is legendary and nothing personifies this more than the succulent Ingredients Paste made of ¼ kg parboiled rice, turmeric powder and cumin seed. Malabar Chicken Curry: A famous spicy chicken curry recipe from the Malabar region of the southern Indian state Kerala. The chicken is cooked in the rich and creamy coconut milk.

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