Shaapille chicken curry is a super delicious and tasty recipe that’s made with simple ingredients . There are two major steps in this recipe pre marination and preparation of the gravy.
Shaap means in malayalam means toddy shop the food from there is ultimately tasty and delicious . Spiciness and tanginess is their main element .
Recently we had been to a restaurant and we wanted to eat something very spicy along with appam and thereby the chef had recommended their signature dish – “Shaapille chicken curry ” . Must say it was super delicious and tasty. The chicken was soft, tender and spicy that made us enjoy the food.
Try out Shaapille fish fry – https://homemademe469876202.wordpress.com/2019/05/29/shaapile-fish-fry-toddy-shop-fish-fry-kerala-style/
Shaapille chicken curry is a recreation of the restaurant recipe which came out perfectly well. I am 100% sure you will like the recipe , more over after making you will not feel that its a chicken curry it almost taste like fish curry ,try it out and enjoy .
Shaapille chicken curry compliments well with set dosha, appam, idiyappam, chappati, pathiri and so on ..
Ingredients
This recipe serves 3.
Marination
- Chicken -500 grams (cut into medium pieces)
- 1/2 tsp Turmeric powder
- 1.5 tbsp Kashmiri red chili powder
- 1 tbsp Chicken masala
- 1/2 tbsp Pepper powder
- Salt
- 1 small lemon juice -(1 tbsp)
- Curry leaves
- 2 tbsp thick yoghurt (curd)
To Grind
- 2 medium tomatoes
- 3 Garlic
- Medium size ginger
- 1 tbsp Kashmiri chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Saunf powder(fennel seed powder)
- 1 tbsp Coriander powder
- Water (very little quantity-3 tbsp)
Other ingredients
- 1 Large onion – sliced thinly
- 1 small tomato- cut into cubes
- 2 tbsp of coconut oil
- Pinch of Turmeric powder
- Salt
- For flavor – 1 cardamom +Very small piece of cinnamon
- Curry leaves
- 1 tsp Pepper powder
- Hing
- Lemon juice
For Final Tempering
- 1.5 tbsp Coconut oil
- Mustard seeds -1 tsp
- 2 Dry red chili
- 3 Green chilies – slit
What makes the chicken soft and juicy in this curry ?:
The first Point : Clean the chicken and add a tbsp of vinegar , 1/2 tsp of Turmeric powder and keep it aside for minimum of 15 mins., Vinegar helps in making the chicken tender . Turmeric powder acts as an medicinal value. After 15 mins., rinse the chicken and drain out the excess water.
The second point: Marinate the chicken with thick yoghurt and lemon juice that contributes to the tenderness of the chicken.Marination has to be kept for a min of 1 hr
The Final point:The Chicken is cooked for a min of 10 -15 mins., a well done tender chicken roughly takes that time. 8 minutes on medium high flame and the remaining on absolute low flame.
Preparation of Shaapille chicken curry :
Step 1: Marinate the chicken pieces with the ingredients mentioned under “To marinate” . After marination place the chicken pieces in the refrigerator for a min of 1 hour.
Step 2: To a blender jar add the ingredients mentioned under “To grind” and blend them to a very fine paste. The mixture should be extremely fine and velvety. This step is really important.
Step 3: To a Kadai add 2 tbsp of coconut oil , sliced onions cook for a min of 3-4 mins., on medium low flame or until the onions turn soft and brown. Add a pinch of salt and turmeric powder for speeding up the process.
Step 4: Add a small piece of cinnamon ,a cardamom & curry leaves for flavour.
Step 5: Add the finely ground paste , rinse the jar with water and add it to the kadai.Add salt. Cook for minimum of 20 min., on medium low flame or until the whole gravy thickness up extremely well.
Step 6: Add the marinated chicken pieces to the cooked gravy and add 1.5 cups of water cook for 10-15 minutes.
Step 7: Do the tadka with the ingredients mentioned under for “Tempering” and add it to the chicken curry.
Step 8 : Finish off by adding 1/2 tsp Pepper powder, pinch of hing and juice of half a lemon (for the tanginess). Off the flame when the gravy is semi thin consistency as when the curry sits it will become thicker. Serve it after 15 minutes If you find the curry extremely thicker add some hot water and just get to a boil as the Shaapille chicken curry has to in a semi thin consistency.
Homemade 