Saturday, July 20, 2013

Varutharacha Chicken Curry


Chicken – ½ kg (cut into medium pieces)
Onion – 2 big
Tomato – 1
Green chillies- 2
Crushed Ginger Garlic- 1 tsp
Curry Masala Powder- 1 tsp
Curry leaves
Coriander leaves - few
Oil - little
Salt - to taste

To roast and grind:

Coconut grated – ½ cup
Cardamom – 4
Cloves – 4
Cinnamon – a small piece
Whole pepper – 1 tsp
Garlic - 4 - 5 pods
Ginger - 1"piece


Heat a frying pan and dry roast the grated coconut, Garlic, ginger, cardamom, cloves, cinnamon, pepper on low-medium heat till coconut becomes brown in color. Do continuous stirring and be cautious that it don't get burnt. Finally add  1 tsp of curry masala powder and remove from fire, allow to cool and grind the mix with little water to a fine paste.

Heat a Pressure pan and add oil. Saute chopped onions, green chillies, Crushed ginger and   garlic. Add 1 tsp of curry masala and stir. Add tomatoes and saute them well. Add chicken pieces and 1/2 cup water, stir well and Pressure cook giving two whistles in high flame.

Once done, Finally add coconut paste and curry leaves. Add water according to your desired consistency . Let it boil for 2-3 minutes and remove from fire. Add chopped coriander leaves also.

Yummy chicken curry is ready. This curry tastes good with Ghee rice, Plain rice, Vellappam etc etc

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

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