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Slow Braised Chicken Wings Travancore Way , Panfried Cardamom Infused Idly, Mustard Flowers

Travancore-  Thiruvananthapuram was made the capital of Travancore in 1745 after shifting the capital from Padmanabhapuram inKanyakumari district.The city developed into a major intellectual and artistic centre during this period. The golden age in the city’s history was during the mid 19th century under the reign of Maharaja Swathi Thirunal and Maharaja Ayilyam Thirunal. Now Capital of southern most Kerala state of India.The city gets its name from the word, Thiru-anantha-puram, meaning the “Abode of Lord Ananta”. The name derives from the deity of the Sri Padmanabhaswamy temple at the centre of the city. Anantha is the serpent Shesha on whom Padmanabhan or Vishnu reclines. This temple of Vishnu reclining on Anantha remains the iconic landmark of the city. It is estimated that the value of the monumental items and assets of the temple partially revealed are close to 100,000 crore (US$20.28 billion), making it the richest temple in the world. The city was officially referred to as Trivandrum until 1991, when the government decided to reinstate the city’s original name Thiruvananthapuram.

 

best kerala chicken curry modern
 

Serves:  2

Course: starter

For chicken wings

  1. 4 country chicken wings
  2. 40 mL coconut oil
  3. 2 g mustard seed
  4. 1 whole red chili
  5. 4 curry leaves
  6. 3 g chopped ginger
  7. 4 g chopped garlic
  8. 50 g chopped onion
  9. 3 g turmeric powder
  10. 5 g coriander powder
  11. 5 g red chili powder
  12. 50 g chopped tomato
  13. 50 mL coconut milk
  14. Salt to taste
  15. Forspice fried idli
  16. 1 idli (page 142)
  17. 20 mL clarified butter
  18. 5 g gunpowder (page 161)
  19. Salt to taste

 

Clean and trim chicken wings, keeping the skin intact for flavor. Heat oil and add mustard seeds and red chili; allow mustard to crackle. By then, the red chili must have turned dark brown; remove and discard. The chili is used for infusing the flavor. Sautéing continuously, immediately add ginger, then garlic. When this turns golden, add onion; sauté until light brown. Now add the chicken pieces, and sprinkle salt in the sauce until the skin gets caramel-colored. Salt helps in getting color quickly by removing water from the skin. When the chicken is colored, add all powdered spices and sauté for 30 seconds. If the pan is hot, sauté by removing from direct fire; this helps prevent the spices from being burned. Add chopped tomato and allow it cook for a minute. Add water just to get enough sauce to cover the chicken wings. Allow to cook over medium heat; check frequently to ensure you get enough liquid. Once the chicken is cooked, finish with coconut milk; check and adjust seasoning.

For spice fried idli

Dice idli into 10 equal cubes as shown in the picture; each plate gets 5. Heat a flat pan and sauté idli pieces in clarified butter. Once the golden color is achieved, sprinkle with gunpowder and salt. Keep in a kitchen towel in a warm place.

For plating

Consider using a deep pasta plate. Place the wings with a spoon of sauce in the centre; arrange idli pieces around, keeping equal distances between chicken and idli; spoon on the sauce; and garnish with micro herbs. We used mustard flower as it goes with the flavor.

Suggestions:

For restaurants, this is a brilliant idea of utilizing one dish for garnish and as a bread side portion. For home, this is a recycling idea for extra idlis that were cooked for breakfast. Try the chicken curry recipe with other chicken parts, boneless pieces if it’s a restaurant. Then it’s best to add some chicken stock for more flavor and body for the curry sauce.

best modern kerala chicken curry by finediningindian.com

1 Comment
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