Friday, December 6, 2013

Varutharacha Kozhi Curry / Kerala style Chicken Curry

This is the most traditional way chicken curry is made in Kerala and we bet that every malayali who loves non veg  has eaten this once or more. The gravy has a base of  roasted coconut with some flavorful spices making it a terrific combination for rice, chappathi,  idiyappams or appams. 

Prep Time: 40 mins
Chicken (chopped): 1 lbs 
Onions (Sliced): 1 big 
Shallots: 3-4
Tomatoes (chopped): 2 medium 
Potatoes (cubed): 2 medium
Ginger-Garlic paste: 1 1/2 teaspoons 
Green Chilies: 3-4 
Curry leaves: 1 sprig or more 
Grated Coconut: 1/3 cup 
Turmeric powder: 1 teaspoon 
Red chilli powder: 1 1/2 teaspoons 
Coriander powder: 2 teaspoons 

Garam Masala
*Dry roast on low flame and powder the following 
Fennel seeds: 1/2 teaspoon 
Cumin seeds: 1/2 teaspoon 
Cloves: 3-4 
Peppercorn: 1/2 teaspoon 
Cardamom: 1 pod 
Cinnamon Stick: 1

Dry roast the grated coconut and shallots on low-medium heat. When it starts to turn golden brown, add chilli powder, coriander powder and stir. Turn off the heat. Grind it all together. Add little warm water and make it into a smooth paste. In a deep dish, heat some oil and add the slit green chillies, curry leaves and sliced onions and saute. Add the ginger-garlic paste, turmeric powder and little bit of salt and mix it well. Add the chopped potatoes and tomatoes and saute. Add the cut chicken pieces and saute everything on medium heat. Add the ground garam masala. Cover and let it cook for 10-15 mins. When the chicken is almost cooked ,it becomes almost like  a gravy. Do not add any water at this time.  First add the ground coconut paste now .OnlyiIf you think its too thick, you can add warm-hot water and let it all come to a good boil. Adjust the salt and spice levels according to your taste.Serve hot.


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