Ghee Rice, Kerala Chicken Curry and Kachumber Salad

Ingredients

• 500 g Chicken (Bone-in, curry cut pieces)
• 0.75 tsp Turmeric Powder (0.5 tsp for marinade, 0.25 tsp for gravy)
• 2 tsp Kashmiri Red Chili Powder (1 tsp for marinade, 1 tsp for gravy)
• 1.5 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice
• 4 tbsp Coconut Oil (3 tbsp for gravy, 1 tbsp for tempering)
• 2 medium Onion (Thinly sliced)
• 1.5 tbsp Ginger Garlic Paste
• 3 pcs Green Chili (Slit lengthwise)
• 2 medium Tomato (Finely chopped)
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 1.5 cup Thin Coconut Milk (Second extract)
• 0.75 cup Thick Coconut Milk (First extract)
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chili (Broken into halves)
• 5 pcs Shallots (For tempering, thinly sliced)
• 1 sprig Curry Leaves

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 0.5 tsp salt, and the lemon juice.
   • Mix thoroughly to ensure each piece is evenly coated.
   • Cover and set aside to marinate for at least 20 minutes at room temperature.
2. 2

   Prepare the Gravy Base

   • Heat 3 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the sliced onions and sauté for 8-10 minutes, until they become soft and turn a light golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.
3. 3

   Cook the Masala

   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy.
   • Reduce the heat to low. Add the remaining 0.25 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, and 1 tsp garam masala.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.