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Tuesday, March 23, 2010

Varutharacha Kozhi Curry / Chicken Curry in Roasted Coconut Paste



This recepie uses fried, grinded coconut paste which makes it a unique form of Chicken Curry

INGREDIENTS:
  • Whole Chicken (Small Pieces) - 2lb
  • Pearl Onion - 12 nos
  • Diced Onion - 1 nos
  • Garlic (chopped) -2 ½ tbsp
  • Ginger (chopped) -2 ½ tbsp
  • Green Chilly (Slit) - 6 nos
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 3 tbsp
  • Coriander Powder- 3 tbsp
  • Turmeric Powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder - 1 tsp
  • Coconut Oil-3 tbsp
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Heat Oil in a Pan.
  • Add onions, pearl onion , green Chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add Chicken and saute it for 2 minutes.
  • Add Water,Turmeric powder and Salt and allow to Cook.
  • When Chicken is cooked fully add coconut paste,Pepper powder,Garam masala and Fennel seed Powder.
  • Allow to boil for 5 minutes.

Recommended Combination: Serve hot with Appam / Rice / Chappathi

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