Kerala Chicken Molee : Easter Special

Have you ever heard of Chicken Molee ( pronounced as Moli) or Molly ( as in molly aunty ;) ) ?? Nope I am not talking about the the signature chocolaty, smoky and savory dish- Chicken Mole of Mexico. But the Kerala Molee , the younger meat-y sibling of  Fish Molee and dearest colored cousin of Kerala Chicken stew??? 

I know this is not such a popular recipe, but my grandma used to make this on special occasions especially when she couldn't get hold of fleshy butterfish like fish for fish molee. On such cases the menu goes with Karimeen mappas and Chicken molee with Appam and Bread. So this is for those who are looking for a yummy twist to our regular kozhi ishtu ..a yellow colored chicken stew.

Easter and Christmas breakfast are never a fully special one without those creamy ,yummy Chicken stew or Fish molly right? Oh I can't even imagine one of those delicious curries and hot hot Appams. talking about Appams , my kuttanadan grandma makes a brown color appam with the Puncha Aripodi , the rice for which comes from our own paddy field , back home. 

Chicken Molee is a blend of flavors from both Meen molee and chicken stew and comes out as a deliciously creamy and subtly spiced curry with the fullest flavors. I made this recently and served with Puttu and I m telling you , its a dynamite.

Here in this recipe bite size chicken pieces are marinated with ginger, garlic and green chili and cooked in a creamy coconut gravy flavored with whole spices and a tomato. Its already rich and aromatic and can be made more exotic by adding raisins and cashew nuts fried in butter or ghee.

Wishing you all a very Happy Easter with this excellent dish from my kitchen

Recipe for Kerala style Chicken Molee / Molly / Moli

Ingredients:-

Bowl 1

Chicken - 1 lb

Garlic - 2 or 3 small cloves

Ginger - a very small piece

Green chilis - 2 or 3

Turmeric powder - a large pinch

Bowl 2

Oil - 2 table spoon

Cinnamon - 1

Cardamom - 4

Cloves - 5

Star Anise - 1

Bay leaves - 1 or 2

Mace - 1 ( optional)

Bowl 3

Onion chopped - 2

Garlic sliced - 1 or 2 cloves

Ginger chopped - 1/2 tea spoon

Curry leaves

Turmeric powder - a pinch

Black peppercorns - 1 tea spoon( lightly crushed in a mortar and pestle)

Thin coconut milk - 1 cup

Garam masala - 1/2 tea spoon

Tomato chopped - 1 big

Thick coconut milk - 3/4 to 1 cup

Ghee/Butter

A handful of raisins and cashew nuts 

Directions:-

Clean and cut chicken pieces into 1.5 inch cubes . Blitz ginger , garlic and green chili into a coarse paste and marinate chicken pieces with this paste , turmeric powder and salt to taste. Set aside for 30 minutes. If keeping for more than that refrigerate it.

Heat oil in a heavy bottomed pan and add all the ingredients in Bowl 2 and fry for a minute. Add chopped onions and fry for a couple of minutes and add garlic , ginger and curry leaves. Saute for 5-7 minutes. Add turmeric powder and toss well. Stir in marinated chicken pieces and stir fry for another 5 minutes. Stir in crushed black peppercorns and thin coconut milk and 1/2 cup water and cook covered for 15- 20 minutes. 

Uncover , add chopped tomato , sprinkle garam masala and cook it covered for another 5-8 minutes.

Pour the thick coconut milk ,adjust the salt and  simmer for a couple of minutes .

Add fried cashews and raisins in ghee and add to the curry and serve.

Sarah