Monday, September 6, 2010

Chicken Pickle/Kozhi achar

Chicken pickle.. i think most of u get confused about the title, right? Did she type it wrong.. no guys.Today i thought i can share with u guys something special. That is Chicken Pickle. Kerala is famous of these kind of non-vegetarian pickles.The Fish, Chicken and Beef pickles are the very popular non vegetarian pickles in Kerala. Amma hardly makes any non-veg pickles but my aunt  is an expert in making fish pickle.(Sure i will post the fish pickle ).
For long time i was thinking to prepare this chicken pickle. Whenever i talk about the chicken pickle  my hus used to say u can't make chicken pickle like fish (Tuna, King fish) because chicken texture is so different.really i was in dilemma.one day suddenly he asked what happened? Nowadays not hearing abt the chicken pickle? Anyway u just try it.. So I decided to prepare it in the same day and luckily some chicken was there in the freezer. Frankly speaking i did not know the recipe but i wanted to give it a try. I searched for its recipe but hardly find any.so what i did is i just called my aunt and collected the fish pickle recipe then made some changes and tried this  one and the result was superb. My hus really liked it and he concluded that the chicken pickle is as good as the fish one. (Only if I get a good review from my hus, i try those recipes again.

Really it is a delicious side for rice or roti. No need to make any other curries. Usually for this preparation we are using lots of oil. if u want to prepare the low-fat version, do not add more oil. if u want to keep the same for longer it is good to use more oil. But i don't think we are going to keep the chicken-pickle for that long. Here i prepared it with only one pound of boneless chicken and it is finished within days.
So let me tell u how i made the delicious pickle.
Ingredients
Chicken(boneless)(kozhi kashnangal): 1 lbs
For Marinating the chicken
Salt (uppu) : to taste
Turmeric Powder (manjal podi): 1 tbsp
Ground Pepper (kurumulaku podi):1tbsp
Garam Masala Powder: 1 tbsp
Redchili Powder:1tbsp
For frying
Sesame Oil (nallenna): 5 tbsp
Mustard seed(kaduku): 1 tsp
Red chili(chuvanna mulaku): 4 nos
Curry leaves(curryveppila): 2 sprig
Garlic(vellulli): 10 pods
Ginger(inji): 1 big size
Green Chili (pachamulaku): 3 nos
Asafoetida: 1/2 tsp
Red Chili powder: 3 tbsp
Whole pepper(kurumulaku): 5-8 nos
Whole Fenugreek(uluva): 3nos or Fenugreek powder: 1/4 tsp
Red chili powde(mulaku podi)r: 2 tbsp
Salt(uppu) : to taste
Vinegar(vinagiri): 3 tbsp
Preparation
  • Cut the chicken into very small pieces.and pat dry the chicken in the kitchen tissue paper
  • Marinate the chicken with salt, turmeric powder, pepper powder and garam masala. Keep it for an hour
  • Slit the green chili ,slice the ginger and garlic.
Procedure
  • Heat oil in a pan. Deep fry the chicken. Do it in batches.
  • Transfer  the deep-fried chicken in to a sheet tray and  let it cool for about 5-10 minutes
  • Heat 3-4 table spoon of oil  (you can use same oil which is used in the above step)  and add  mustard seeds
  • Once it started spluttering add the red chili, whole pepper and fenugreek seeds followed by green chili, ginger and garlic slices. Fry until the g-g-g get light brown color .
  • Add the Red chili powder and asafoetida .fry for a minute or two.(if u r using the ground fenugreek fry that too)
  • Add the curry leaves into the mix.. saute well.
  • Add the fried chicken pieces and the extra oil (if u like to add) and mix all together and heat for 3-5 minute in very low heat.
  • Once the mix get cool down add vinegar..Keep the same in an airtight container for 2-3 days in the room temperature.
The delicious pickle is ready to have..
Cook's Tip
  • Completely dry the chicken pieces using kitchen tissues
  • keep the marinated  chicken pieces for more than an hour.
  • use the sesame oil instead of any other oil.
  • Always use dry spoon to serve the pickle otherwise the the pickle get moisture and it leads to get the fungal and that spoils the whole pickle
  • You can keep the same for 3-4 months in the refrigerator.(Add more vinegar and oil, if you are planning to keep it for long time. Also make sure that all chicken pieces are immersed in the oil-vinegar mixture)