Varutharacha Chicken Curry RecipeSubmitted by: George Varghese | Date Added: 25 Mar 2014
Listed in: Chicken and Poultry
Chicken - 1/2 kg
Onion - 1 (large) or shallots - 10 (finely grated)
Ginger - 1 inch piece (finely grated)
Garlic - 4 (finely grated)
For marinating chicken:
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 Tbsp
For ground coconut paste:
Coriander Powder - 1 Tbsp
Whole black pepper - 1 Tsp
Fennel seeds(Perumjeerakam) - 1 tsp
Cinnamon (Patta) - 1 inch piece
Cloves (Gramboo) - 3
Black cardamom - 1
Grated coconut - 1 cup
Mustard seeds - 1/2 Tsp
Curry leaves - a sprig
Salt as required
Oil (preferably coconut oil) - 3 Tbsp
Water - 1/2 cup (or as you requirement whether you want thick gravy or loose)
Clean and cut the chicken in to small pieces. Marinate with turmeric powder, chilli powder and salt and keep for some time. Lightly fry the chicken pieces in oil and keep aside.
Heat a pan and fry the fennel seeds, cinnamon, cloves and cardamom in medium heat. Lower the heat and add the coconut and fry till it starts to turn brown.Add the corainder powder and fry for another minute. Take care and do this quickly so as not to burn the mixture. Remove from heat and allow to cool. Grind the above mixture to a fine paste adding a little water and keep aside.
Heat oil in a pan and splutter mustard seeds.Add the onions and saute well for few minutes. Add the ginger and garlic. Saute well for few more minutes. Now add the chicken pieces. Mix well. Add the ground paste and water. Cover and cook for 15 minutes in medium heat stirring occassionally. Add the curry leaves and simmer for 5 to 10 minutes. Serve hot with rice or chappathi.
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