Chicken Thoran

Chicken Thoran is a Kerala style dry dish served with rice. Its a spicy side dish with grated coconut and shallots. It must be cooked in Kerala`s very own Coconut Oil or it wont taste the same. Though, different versions of Kerala chicken preparations are there, this is one of my all time fav :D

 

Preparation time- 30 mins

Ingredients

Chicken- 500gms cut into small pieces

Onion- 1 medium sliced

Shallots or Baby onions- 15 nos sliced

Green Chilly- 1 no

Ginger- 1/2 tbsp finely chopped

Garlic- 1/2 tbsp finely chopped
Coconut- 1 cup grated

Curd- 1 tbsp or Lemon - 1/2 no

Curry Leaves- 1 Strand
Mustard seeds- 1 tsp
Red Chilli- 1 no

Coconut Oil- 2 tbsps

Red Chilly powder- 1 heaped tbsp

Coriander powder- 1 heaped tbsp

Turmeric powder- 1/2 tsp
Pepper powder- 1 tsp
Meat masala/ Garam masala- 2 heaped tbsp

Water- 1/2 cup

Salt to taste

Method

First cook 500 gms chicken with 1 tbsp curd or lemon juice, 1 tbsp salt and pepper powder. I used a pressure cooker and added 1/2 cup water to this. Two whistles will be enough.

While the chicken is getting prepared, grind green chilly & coconut into a coarse paste. Do not add water. Also do the chopping. Measure the masalas and keep aside to reduce effort later.

 

Once the chicken is cooked, remove the stock and keep aside. Remove bigger bones from the cooked chicken if any. No time to spent ? No problem.. You are good to go as such :)

Heat Coconut oil in a pan and add Mustard seeds. Once they pop, add Red chilli and curry leaves.

Add finely chopped ginger and garlic. Once the raw smell is left, add sliced shallots and cook till it changes color. It may take a minute or two.

Add sliced onion and saute till its light brown color. Keep the flame in medium.

 

Add all the remaining powders.  Keep stirring till the masalas are done or else the masalas may burn. How to know if it is done? Simple.. As my father says masalas are done when everyone in the kitchen starts sneezing.

Now add chicken and mix well. Maintain a medium flame. Wait for 2 mins and then add coconut mix. Add 1/4 cup of chicken stock to it so that everything get mixed well. Check for salt and add according to your taste. Stir occasionally till the dish is dry.

Chicken thoran is ready to serve. Serve it hot with Boiled rice and Pulishery

PS:-

• I used a standard 240 ml measuring cup.
• If you are using Garam masala instead of Meat masala it will be good to add powdered fennel seeds (perum jeerakam/  saunf).
• My version is a bit spicy, alter your chicken thoran accordingly.
• If you are using Kashmiri chilly powder use 1 1/2 heaped tbsp instead of 1 tbsp.
• You can make your thoran more tasty by using more shallots instead of onions.