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Varutharacha Chicken Curry: Ideal Dosa Companion
Being a south Indian delicacy this spicy chicken recipe makes use of coconut and curry leaves. The other ingredients for this Kerala chicken curry are pretty similar to all other spicy Indian curries so there will be no problem at all even if you are not a seasoned cook. This spicy chicken recipe is best cooked in coconut oil but if the smell or flavour is too strong for you then you can use vegetable oil in its stead.
Ingredients For Varutharacha Chicken Curry:
1.
Chicken-500
grams
(cut
into
medium
sized
pieces)
2.
Grated
coconut
half
a
bowl
3.
Onions-2
(chopped
finely)
4.
Spring
onions
or
baby
onions-5-6
(cut
into
halves)
5.
Ginger
garlic
paste-1
tablespoon
6.
Tomatoes-2
(chopped
finely)
7.
Green
chillies-4
(chopped)
8.
Dry
red
chillies-2
9.
Red
chilli
powder-2
tablespoons
10.
Turmeric
powder-1
teaspoon
11.
Coriander
powder-2
tablespoons
12.
Garam
masala
powder-1
tablespoon
(contains
pepper,
cinnamon,
cardamom,
cloves
and
star
anise)
13.
Fennel
seed
(Perinjeerakam)-1
teaspoon
14.
Curry
leaves-10
15.
Coconut
oil-2
tablespoons
16.
Ghee-1
tablespoon
17.
Salt
as
per
taste
Procedure
For
Varutharacha
Chicken
Curry:
- Marinate the chicken pieces with chopped tomatoes and onions, garam masala, ginger garlic paste, green chillies and salt for an hour
- Heat oil in a deep pan and temper it with fennel seeds.
- Saute the chopped baby onions in it and when they turn golden, add the grated coconut.
- As this mixture starts turning brownish add the turmeric, coriander and chilly power to it and cook for a couple of minutes before removing from flame. When it cools down grind in the mixer -grinder with a little water to form a thick paste.
- Now heat the same pan again and add the marinated chicken to it along with the marinade. Cook it until the onions start giving off a delicious whiff.
- Add the coconut paste you prepared and mix it well by stirring. Cook for 5 minutes and when the oil starts floating on top of the chicken, add 1 cup of water. Cover and cook for 10 minutes so that the chicken softens.
- Just as the curry gets almost ready, heat ghee in a small bowl and temper it with curry leaves, dried red chillies and chopped baby onion. Pour this over the gravy in the end
Your Varutharacha chicken curry is ready to eat with delicious dosas and rice.
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