Kerala Chicken Puttu Recipe
Kerala Chicken Puttu Recipe is essentially tiny chunks of chicken cooked in kerala masala and layered with puttu flour and grated coconut is one of the Malabar best breakfast recipes.
Puttu is unique to Kerala. It is one of the staple dish prepared for breakfast in many households on day to day basis. Being steamed and prepared without oil puts the ‘puttu’ in the list of healthy, non-fat dishes. There are many variations to this dish; one of them is chicken Puttu. A true delightful breakfast for all non veg lovers.
Tiny Chicken chunks cooked in kerala masala and layered with puttu flour and grated coconut is one of the best breakfast recipes.
Serve Kerala Chicken Puttu along with Kerala Style Ulli Theeyal or Coconut Milk for Sunday Breakfast.
If you like this recipe, you can also try other Kerala recipes such as
15 M
25 M
40 M
3 Servings
Ingredients
-
For chicken masala
- 200 grams Chicken breasts
- 2 Onions , finely chopped
- 2 Tomatoes , finely chopped
- 3 Green Chillies , slit
- 1 teaspoon Whole Black Peppercorns , crushed
- 1 teaspoon Coriander Powder (Dhania)
- 2 teaspoon Red chilli powder
- Salt , to taste
- 1 tablespoon Coconut Oil
- Curry leaves , Few For puttu
- 1/2 cup Rice puttu , flour
- 2 tablespoons Water
- Salt , a pinch
- 3/4 cup Fresh coconut , grated
How to make Kerala Chicken Puttu Recipe
To begin making the Kerala Chicken Puttu recipe, wash chicken breast well, season with salt and pepper powder and cook in little water until it’s cooked. Remove the cooked chicken from water and cut into small pieces.
Heat oil in a heavy bottomed pan, add the chopped onions and green chilies. When it turns golden brown, add chopped tomato and salt. Cook till the tomato becomes soft.
Add crushed pepper corns, red chilli powder and coriander powder, mix well.
Add a tablespoon of water and cook for a minute.
Add cooked chicken pieces to the mixture along with the water in which chicken was cooked.
Continue to cook and let the masala turn dry completely. Garnish with little curry leaves and set aside to cool.
Mix puttu flour with little salt, mix well. Add little water at a time and mix. Do that until the puttu mixture has consistency of breadcrumbs.
Bring water to boil in a puttu maker. Add a layer of fresh grated coconut in the maker, spoon in chicken masala mix, then add the puttu flour.
If using the cylindrical puttu maker, repeat the step until the cylindrical tube fills up till the top.
Steam for about 9 to 11 minutes. Remove the puttu tube from steamer and scoop out the puttu onto a plate.
Serve Kerala Chicken Puttu along with Kerela Style Ulli Theeyal or Coconut Milk for Breakfast.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
