Jun 092017

Kicap chicken is popular in Malaysian cuisine and it is prepared using chicken cooked in dark and sweet soy sauces. This goes well with steamed white rice.

Kicap Chicken 3


  1. Chicken (cut into cubes) – 1 kg
  2. Onion(chopped) – 2
  3. Tomato(chopped) – 2
  4. Ginger-garlic apOD109328602582045000ste- 1 tbsp
  5. Kashmiri chilly(piriyan Mulaku ) – 8
  6. Kashmiri dry chilly – 2
  7. Peppercorns – 1tsp
  8. Dark soy Sauce –2 tbsp
  9. Sweet Soy Sauce(Kicap Manis) – 1 tbsp
  10. Vinegar-2tsp
  11. Spring onion – To Garnish
  12. Capsicum/Bell Pepper(Green,cut lengthwise),carrot (cut lengthwise) – To Garnish
  13. Salt
  14. Peanut Oil

Kicap Chicken 1


  1. Clean and wash chicken and cut into medium sized cubes.
  2. Grind ginger-garlic aOD109328602582045000pste,Kashmiri chilly peppercorns into a fine paste. If you don’t have kashmiri chilly,you can add 1 tbsp kashmiri chilly powder.
  3. Heat oil (In Malaysian cuisine, they use either peanut or groundnut oil )in a pan. Add dry kashmiri chilly and saute well till light brown.remove from pan and keep aside.
  4. In the same pan,add chopped onions and saute till golden brown.
  5. Add chilly paste and cook on low flame for 10-15 minutes.let it dry and color changes to dark red.
  6. add chopped tomatoes to it and saute well.
  7. Once it is done,add chicken pieces and stir well to get coated with masala.
  8. Add dark soy sauce and sweet soy sauce to it and mix well.Check for salt.Add if required.
  9. Add fried dry red chilly to it and mix.
  10. cover and cook on low flame without adding water.stir in between.if you need to add water just sprinkle some water and cook.
  11. once it is cooked well,add vinegar to it and mix well.
  12. Garnish with spring onions,carrots and capsicum
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
Sep 282016

Aviyal is prepared using  mixed vegetable cooked in curd and coconut paste.This cheera aviyal is an easy preparation of Kerala style aviyal using red amaranth leaves,Drumstick,Raw mango,Cucumber and jackfruit seeds.Do try this different variety of aviyal for festivals like onam or vishu.hope you all enjoy it.



  1. Red Amaranth Leaves(chuvanna cheera,Red spinach) – 2 cups
  2. Red Amaranth Stem (lengthwise) – 1 cup
  3. Cucumber (cut lengthwise) – 2 cups
  4. Jackfruit seeds (Chakkaakuru) (cut lengthwise into two) – 1 cup
  5. Raw mango(cut lengthwise) – 1 cup
  6. Grated Coconut – 1 1/2 cup
  7. Green chilly – 1
  8. shallots – 2
  9. Cumin seeds – 1 pinch
  10. Turmeric powder – 1/2 tsp.
  11. Red chilly powder – 1tsp
  12. Salt
  13. Coconut oil – 1 tbsp.
  14. Curry leaves – 1 sprig




  1. Boil 1 cup of water in a pan and cook vegetables like cucumber,red spinach stem.jackfruit seeds.Cover with a lid and cook till all veggies are soft.In the mean time, make a coarse paste of grated coconut,red chilly powder ,green chilly,turmeric powder,cumin seeds and shallots.
  2. once veggies are done,Add spinach leaves to it and cook for only 5 minutes as leafy vegetables takes less time to cook.
  3. Add mango pieces to it and mix well.Add coconut paste and salt.
  4. cover and cook on low flame for another 5 minutes. Remove from fire.
  5. Add coconut oil and curry leaves to it.Mix well.
  6. Aviyal is ready to serve as side dish for rice or Porridge.
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Rating: 3.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Nov 142013

Vada kootu curry is quite popular in the capital city of Kerala and this is served during sadhya and marriage feasts.This curry is prepared using fried urad daal vadas soaked in potato and coconut milk gravy.This recipe is adapted from Lakshmi Nair’s Cook book “Magic oven Pachakavidhikal”.This is a must try dish for vegetarians and goes well with rice or roti.

Vada kootu Curry (5)


  1. Potato(cut into cubes) – 2
  2. Onion(cut into medium pieces) – 2
  3. Turmeric powder – 1/4 tsp
  4. Red chilly Powder – 1 tsp
  5. Coriander powder – 1tsp
  6. Pepper powder – 1/4 tsp
  7. Garam Masala powder – 3/4 tsp
  8. Thick Coconut milk(first Extracted) –1/2 cup
  9. Thin Coconut milk(2nd extracted) –1 cup
  10. Urad dal vada(uzhunnu vada) – 12
  11. salt

For seasoning

  1. Oil – 2tbsp
  2. Mustard seeds – 1/2 tsp
  3. Dry red chilly –4
  4. Curry leaves – 2 sprigs

For making vada

  1. Soak 1/2 cup urad dal in water overnight. Grind into a thick paste adding little water.
  2. Add 1 chopped green chilly, 1tsp chopped ginger and salt to it .Mix well and make small balls out of the mix. Grease your palms with oil while making balls.otherwise it will be sticky.
  3. Heat oil in a pan. Drop the balls into the oil and fry vadas till golden brown in color.
  4. Drain into a tissue paper and keep aside.

Vada kootu Curry (6)

Vada kootu Curry (2)

For Making Curry

  1. Heat oil in a pan. Saute potatoes and onions for 5 minutes.
  2. Add turmeric powder, chilly powder,coriander powder, pepper powder and saute well.
  3. Once it is done, add 2nd extracted coconut milk to it.Cover and cook on medium flame till potatoes are cooked well.
  4. Add thick coconut milk and garam masala powder to it. when it starts to boil, add fried vadas to it.
  5. Remove from fire.
  6. Heat 2 tbsp in a kadai. splutter mustard seeds,dry red chilly,curry leaves and add the seasonings to the curry.
  7. Transfer into a serving bowl. Cover with a lid and keep aside for 30 minutes.
  8. Serve with rice or chappathi.


Vada kootu Curry (4)

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Rating: 4.5/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , , ,
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