Kozhi Pidi - Curried Chicken and Dumplings

The celebrations are all over and the decorations are all packed. 

The days are so gloomy with the pale shroud of a January sky. 

I know it will be summer Before i know, but 

I need a get away from the death of this winter..............

Just like those birds flying south in winter

I am flying South To Florida

Where Warm bright sunshine

and crazy cousins awaits me........

But home is always home

and like those winter birds who fly back north

I will be back next week 

With a revived spirit ........

                                        Sarah Naveen

The poem and the vacation thing apart , today's post is a malabar specialty , which my kuttanadan grandma used to make years ago( yeah its kin of oxymoron) and i have blogged about it before here. 

Do you remember i said i was hoping for a stewy soupy winter this time . Yes, i have been cooking a lot of soups , stews and "stoups" in my kitchen lately and that was when i craved for something curried . 

It reminded me of this and , here it is A curried "stoup"or may be "choup" of chicken and rice flour dumplings. 

Here, Steamed rice flour dumplings is cooked in a rich spicy curried chicken gravy enriched with coconut milk. Oh trust me it can do wonders in this cold weather.

Ingredients:-

For Pidi / Dumplings

Rice powder - 1 cup ( Roasted) 

Crushed cumin seeds - 1/2 tsp

Salto taste

Water - 1.5 - 2 cup

Oil - 1 table spoon (optional)

Bring to boil Water and salt . When it is bubbling hot add rice flour and crushed cumin seeds.

Cover it with a lid and switch off the flame. Let it stand for 2 minutes. 

Add oil and using the hand of a (wooden) spoon combine very well.

Use your hands to knead it to a dough like we do for idiyappam.

Make small balls with the dough .

Steam it in an Appachembu or steamer for 15 minutes or till it is done and keep aside

( You can shape it into whatever you like..

Most of the pidi in the net have dimples in it, i think that would be really good , but this is the way my grandma used to make it, so i decided to stick with it :) ).

For Kozhi / Chicken curry

Chicken - 1 lb

Onion chopped - 2 medium

Ginger crushed - a small piece

Garlic crushed - 3-4 cloves

Green chili chopped - 1

Tomato chopped - 1 large

Cardamom, star anise , and cloves crushed - 1 tsp

Mace - 1 

OR Garam masala - 1 tsp

Red chili powder - 1 tea spoon

Coriander powder - 1 table spoon ( or roughly  two times the chili powder)

Turmeric powder - a pinch

Thin coconut milk - 2 cup

Salt to taste

Curry leaves

Method for making Kozhi pidi

Clean and cut the chicken thighs into small pieces . Wash well and pat dry.

Heat oil in a heavy bottomed cooking vessel and curry leaves.

Add chopped onion and saute for 6-7 minutes and add crushed ginger , garlic and green chiles.

Fry it for 2 minutes and add chopped tomato and saute till the oil separates.

Make a paste with chili , coriander and turmeric powder , by adding a little water and add to the pan

Fry it for a minute or two and add the chicken pieces. 

Add 1 cup of thin coconut milk and cook for 20-25 minutes or until chicken is thoroughly cooked through.

Add crushed spices and mace and steamed Dumplings and combine well. 

Cook covered for another 5-7 minutes and simmer for 2 minutes uncovered.

Remove from fire and serve warm.

Cheers

Sarah