Kerala Chicken Thoran: A Unique and Flavorful Dry Chicken Dish
Kerala Chicken Thoran is a delicious and distinct dry chicken preparation from the southern Indian state of Kerala. The minimalist cooking style and use of freshly grated coconut makes the dish popular. It perfectly captures the essence of Kerala’s culinary traditions. Thoran, a popular dish in Kerala cuisine, refers to a stir-fry that incorporates vegetables or meat with coconut and spices. This thoran dish is a variant that combines tender chicken pieces with the signature coconut-based masala. This is a must-try for anyone seeking authentic flavors from the region.
The Unique Flavors of Chicken Thoran Among Kerala Recipes
What makes the dish stand out is its simplicity and fresh, aromatic flavors. The use of grated coconut, curry leaves, green chilies, and spices like mustard seeds brings out the best in the dish. Fry the ingredients lightly to create a blend of crunchy coconut and spicy seasoning that coats the chicken. Unlike gravies or curries, the dish is dry, which makes it ideal as a side dish or as a main course with rice or traditional Kerala parotta.
Perfect for Any Occasion
Serve the dish during festive meals like Onam Sadya or even as part of an everyday meal in Kerala households. The dish’s versatility lies in how it can be enjoyed with various accompaniments, such as steamed rice, appam, or chapati. Its light, coconut-based flavor also makes it an ideal dish to serve during hot weather, as it doesn’t feel heavy or greasy.
A Must-Have in Kerala Cuisine
The dish showcases the diversity of Kerala cuisine, offering a refreshing and nutritious way to enjoy chicken. The natural sweetness of the coconut, combined with the heat from chilies, creates a balanced yet exciting dish that continues to captivate food enthusiasts across the globe.
Kerala Chicken Thoran
Ingredients
- 250 g Chicken De boned and cut into small cubes
- 150 g Shallots Finely chopped, Kunjulli
- 5 nos. Green chillies Finely chopped
- 5 nos. Garlic cloves Crushed or finely chopped or paste
- 3 nos. Dried red chillies Kollamulaku
- 1/2 tsp Mustard seeds
- Curry leaves Few
- 1 Handful Shredded coconut Do not use desiccated coconut
- 2 Nos. Eggs
- 1 Handful Frozen Green Peas Cooked
- 2 Tbsp Coconut Oil
- As reqd Salt
Instructions
- Heat the oil in a pan. Splutter mustard seeds and saute dried red chillies.
- Throw in the garlic and green chillies.
- Once they are lightly brown, add the onion.
- After the onion has slightly browned, add the frozen green peas and stir for 2 mins. Cook with a covered lid for one more minute.
- After 3 - 4 mins, add the chicken pieces. Stir for 2 mins. Cook with a covered lid for about 10-15 mins or more, until the chicken is fully cooked.
- Add the eggs.
- Throw in the curry leaves. Add salt if necessary.
- Keep stirring the eggs until the dish appears dry.
- Relish Kerala Chicken Thoran with rice. Note : Use all fresh ingredients if possible.
Video
Notes
Response (5)
Leave a comment
Prawns Roast With Coconut Milk
Very good recipie. We liked it so much. SO simple to make and very tasty
very good. My husband and inlaws liked it very much. the easyness of making this dish was surprising.
It sure tasted good when you made it for me!! 🙂
well it tasted absolutely fabulous when you cooked it for me 😉
Superb dish. Thanks for sharing.