Easter Special: Kozhi Pidi (Spicy Chicken and Dumplings)

** Easter Recipe ** Gluten Free Recipe  ** Freezer Safe ** 

* Ingredients: 

   * For Pidi:

• Rice powder- 1.5 cup
• Coconut (grated/ shredded)- 3/4 cup
• Onion (diced)- 1/2 of 1
• Ginger- 1 large piece
• Garlic- 4 pieces
• Fennel (Perinjeerakam)- 2 tsp.
• Cardamon (Ellakha/ Elaichi)- 4 nos.
• Coconut milk- 1/2 cup
• Water- 1/2 cup
• Salt- As per taste/ 1/4 tsp.

   * For Curry/ Gravy:

• Onion (sliced)- 1/2 of 1
• Chicken (cubed)- 2 breasts
• Tomato (diced)- 1
• Ginger (crushed)- 1 large piece
• Garlic (crushed)- 4 pieces
• Curry leaves- 2 sprigs
• Green chilli (sliced)- 1
• Coconut oil- 2 tbsps.
• Coconut (grated/ shredded)- 1/2 cup
• Coconut milk- 1 cup
• Salt- As per taste
• Turmeric powder- 1 tsp.
• Coriander powder (Malli podi)- 1 tbsp.
• Chilli powder- 1 tbsp.

   * Whole Spices:

• Cinnamon (Karukapatta)- 1 large piece
• Star Anise (Thakkolam)- 2 nos.
• Cardamon (Ellakha/ Elaichi)- 6 nos.
• Clove (Grambu)- 4 nos.
• Pepper (whole)- 4/5 (As per spice preference)
• Bay leaf- 1 no.
• Fennel (Perinjeerakam)- 2 tsp.

* Cooking Time: 30- 45 minutes

* Makes: 6 adult servings

* Recipe:

Step 1: Prep all the ingredients first

(a) For the Pidi- Ingredients list above

(b) For the Chicken gravy- Ingredients list above

Step 2: Grind the onion, ginger, garlic, fennel (perinjeerakam), cardamom (ellakha) with 1 tbsp of water, after it is smooth, add the water and coconut milk and blend. Strain this using a fine mesh sieve.

Step 3: Dry roast the rice flour, shredded coconut and salt till its golden brown on medium flame.

Step 4: Microwave the blended coconut milk paste (or lightly heat on the stove) for 2 minutes before adding to the rice flour. Lower the flame and mix well to form a clumped wetted mix. (Sprinkle in more water if it gets too dry.)

* TIP: Cover till ready to roll into a dough or it will dry out.

Step 5: Dry roast the shredded coconut, whole spices (except the bay leaf) and half of the turmeric, coriander powder and chilli powder with a little salt. Once coconut is lighly browned and aromatic, grind to a smooth paste using 2 tbsps of water.

Step 6: In a pan, heat oil and saute the sliced onions, green chilli, garlic and ginger till medium browned. 

* TIP: Add a pinch of salt to make the onions brown faster.

Step 7: Add the tomatoes and cover and cook till the tomatoes are soft and cooked. Then add the ground paste. Cook till the oil separates from the mix.

Then add 1 cup of water and enough salt.

Step 8: Add the cubed chicken (I used 2 boneless chicken breasts- I have cooked this recipe with half of a whole chicken before- with the bone, tastes great either way). Cover and cook on medium flame till the chicken is halfway cooked. Then add the coconut milk and cook on low till the gravy is semi thick and the chicken is cooked through.

Step 9: Knead out the cooked flour using a bit of oil on your palm. Roll into coin sized balls and press down in the middle

- OR -

* TIP: I use a shortcut and press a bit of the dough onto a non stick silicon mat using my oiled palm and cut into small pieces with a knife. (Do not use a rolling pin, since the dough is very sticky, palm of your hand works best)

Step 10: Boil/ steam the cut pidis using a pinch of salt and few sprigs of curry leaves for aroma. Boil/ steam for about 5 minutes (not longer or it will start breaking down)

(I used the boiling water technique and I didn't have any curry leaves when I was cooking. Will add it later when I'm reheating this recipe for Easter)

Step 11: Using a slotted spoon transfer the cooked pidis (without water) into the cooked chicken gravy and mix well to combine. Add the bay leaf and cover and cook for another 5 minutes for the flavors to blend well. Check and add salt and pepper as per taste.

* BONUS TIP:  This recipe freezes really well and is gluten free. It is a labour intensive process, especially the making the pidis (but the tip I gave above reduces the cooking time significantly), but it is a super hit at my home so it is a labor of love.

Enjoy!!☺❤👍👌

* Abbreviations:

 * tsp.- Teaspoon    ** tbsp.- Tablespoon     opt.- Optional