Varutharacha Chicken Curry / /Malabar Chicken Curry/Chicken Curry in Roasted Coconut is a mouthwatering tasty dish. It is the favourite Chicken dish of most of the Chicken lovers. This is an authentic Chicken Curry in which Chicken cooked in roasted coconut gravy.
INGREDIENTS
- Chicken- 1 kg
- Grated Coconut- 2 cups/half of a coconut
- Fennel seeds- ½ tablespoon
- Cardamom- 5 Nos
- Clove- 3
- Mace- a very small piece
- Cinnamon- a small piece
- Pepper Corns- ½ tablespoon
- Shallots- 4
- Kashmiri Chilly Powder- 1 tablespoon
- Coriander Powder- 1 tablespoon
- Onion- one and a half
- Green Chilly- 3
- Tomato -1, small
- Ginger- a medium piece,finely chopped
- Garlic- 6 Pods, finely chopped
- Turmeric Powder- ¼ teaspoon
- Salt- To taste
- Water- 1 cup
- Coconut Oil- as required
- Mustard seeds- ½ teaspoon
- Curry leaves- 2 sprig
- Shallots- 6,finely chopped
- Dry red chillies- 4 Nos
METHOD
Cut Chicken into small pieces, wash thoroughly and keep aside. Heat a pan, add grated coconut and fry on a low flame until it turns brown in colour.
Now, add in fennel seeds, cardamom, cloves, mace, pepper-corns, 4 shallots and sauté for three minutes. Add in Kashmiri Chilly Powder, Coriander Powder and sauté until raw smell goes. Remove from the fire and let it cool. In a mixer, grind fried coconut to a smooth paste by adding water and keep aside.
In a wide pan add washed chicken pieces, onion, ginger, garlic, green chilly, tomato along with turmeric powder, salt and required water. Close the lid and cook it on a medium flame.
If the chicken is half cooked add coconut paste to this. (You can add water to the coconut paste if needed)Combine well and close the lid to cook the chicken completely.
Switch off the flame when the gravy is thick. Heat oil in another pan, splutter mustard seeds. Add curry leaves, dry red chillies and shallots. Saute till shallots turn brown and season it into r the curry and mix well.
Tasty Varutharacha Chicken Curry is ready. Serve with Kerala Porotta, Chappathi, Ghee Rice.
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