KERALA STYLE CHICKEN CURRY | VARUTHARACHA CHICKEN CURRY | COCONUT GRAVY CHICKEN
Kerala Style Chicken Curry | Varutharacha Chicken Curry | Varutharacha Nadan Kozhi Curry | Coconut Gravy Chicken | Kerala Chicken Curry | Kerala Nadan Chicken Curry | Varutharaja Chicken Kuzhambu
Ingredients for Kerala Style Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Chicken, curry cut with bones- 500 gms
Coconut Masala Paste:
Cardamom- 2
Cloves- 3
Cinnamon- 1 small piece
Fennel seeds (saunf)- 1 tsp
Black peppercorns- 3/4 tsp
Grated coconut - 1/2 cup (around 60 gms)
Red Chilli Powder- 2 tsp
Coriander powder -2 tsp
Turmeric powder -1/2 tsp
Curry leaves-10-15 leaves
Tempering:
Green chillies, cut & slit-2
Curry leaves-15-20
Other Ingredients:
Onions sliced- one big (100 gms )
Ginger garlic paste- 1.5 tsp
Oil- 3 tbsp
Coriander leaves for garnish-2 tbsp
Salt- 1 tsp
Preparation:
Heat 1 tbsp oil in a pan and add the whole spices. Give a stir for a minute and then add the grated coconut.
Mix and fry on low heat for 2-3 mins till light brown in colour and then add all the spice powders. Keep frying on low heat for another minute and then add the curry leaves.
Mix and fry on low heat for another minute and switch off.
Remove to a plate and allow to cool.
After that add to the grinder and coarse grind it.
Now add 1/2 cup water and blend to a paste.
Process:
Heat oil in a kadhai & add the cut green chillies and curry leaves.
Give a stir and add the sliced onions.
Fry on medium heat for 6-7 mins till light brown.
Now add the chicken pieces & salt and give a mix.
Next add the ginger garlic paste & fry on medium heat for 5-6 mins till the chicken is light brown in colour.
Now add the blended masala paste, add a pinch of salt and fry on medium heat for 3 mins & then on low heat for 3-4 mins till oil separates.
Add 250 ml water, give a mix and cover & cook on low heat for 15 mins till chicken is tender.
Garnish with fine chopped coriander leaves and simmer for 2 mins.
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