Thinly sliced onions sauteed with cumin and fennel seeds followed by chilli, garlic, and ginger for the flavourful curry base. And all the magic happens when we cook chicken with this curry base in a pressure cooker.
Filled with a spicy, flavourful mix of minced chicken in a flaky, wholewheat flour flatbread, this keema paratha is a joy to cook, share, and eat!
Full-flavoured chicken livers cooked by simmering in a curry base of onions, tomatoes, and a combination of popular Indian spices. This liver masala curry is an experience you should try!
Chicken ularthiyathu is a popular dish from the Kerala cuisine. Chicken is cooked with onions and a variety of spices, before reducing to a roast consistency to absorb all the flavours. Fresh coconut chips are added to this dry curry to give a crunchy texture and that forms the highlight of this dish.
This Egg Curry Kerala Style is packed with flavours – it has subtle sweetness from onions, creaminess from coconut milk, mild tanginess from tomato, and a hint of heat from chillies.
Chunks of chicken coated in a sticky base of flavours – it is all subtle, yet finely balanced with a lot of garlic (without overdoing it), a dash of vinegar, a pinch of sugar, a hint of chillies. You want to go back to that plate again and again!
Tasty ginger prawns (shrimps) with warm aroma of ginger, mellow richness of silky cream, and mild fieriness from chilies and black pepper, – pure bliss!
Easy to make, a nice balance of healthy protein and veggies, this wrap is an ideal snack when you are hungry. You must chegg it out!
This Kerala Chicken Curry (Nadan Chicken Curry) is from my granma’s kitchen. An all-time family favourite, I learned this heirloom recipe from my mom.