Varutharacha Kozhi Curry / Chicken in Roasted Coconut Gravy

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Chicken in roasted coconut gravy or varutharacha kozhi curry
is a Malabar style delicious chicken curry. 
It’s a nostalgic chicken curry for most of the Keralaites. The nice dark
color depends upon the sautening of coconut and onion at its best. Take care of
burning spices and coconut; it will spoil the entire taste of curry.


Ingredients:
  1. Chicken- ½ kg

  2. Oil- 2 tbsp

  3. Onion sliced- 2 nos

  4. Ginger garlic paste-1 ½ tbsp

  5. Tomato chopped-1 

  6. Garam masala powder-1 tsp

  7. Salt-to taste

  8. Coriander leaves chopped-1 tbsp

  9. Curry leaves-1 spring


For Roasting Coconut:



  1. Coconut oil-1 tsp

  2. Coconut grated- 2 tbsp

  3. Shallot/ small onion- 5 no’s

  4. Green chilly-1

  5. Turmeric powder- ½ tsp

  6. Chilly powder-1 tsp

  7. Coriander powder-2 ½ tsp

  8. Cumin seeds- ¼ tsp


Preparation:



  • Heat a heavy bottom pan with coconut oil.

  • Add grated coconut and shallots chopped, roast it in low
    flame until dark golden in color and crisp in texture.

  • Add turmeric powder, chilly powder and coriander powder one
    by one after mixing well in each addition. (Strictly avoid any burning)

  • Add cumin seeds and green chilly.

  • Switch off the flame and allow to cools down completely.

  • Add it in to a blender and make a smooth puree out of it by
    adding little water.

  • Heat a pan with oil.

  • Add onion and sauté until nicely browned (fried texture) in
    color (the color of onion depends upon the dark color of the curry).

  • Mash it well with a ladle.

  • Add ginger garlic paste and sauté until raw smell goes off.

  • Add tomato chopped and sauté until all the tomato pieces get
    mashed well.

  • Add chicken pieces, curry leaves, garam masala, salt and grinded coconut
    paste.

  • Add a cup of water and allow boiling.

  • Cook covered for about 25-20 minutes until chicken pieces
    are cooked nicely.

  • Open cooks it for another few minutes until curry thickens
    and oil floats on the surface.

  • Sprinkle coriander leaves and switch of the flame.

  • Serve hot with the choice of your curry.








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