Varutharacha Kozhi Curry - Chicken Curry with Roasted Coconut Paste
Servings 4
Ingredients
- 1 kg chicken deskined, cleaned and cut into medium pcs
- For roasting and grinding:
- 1 cup grated coconut
- 5 shallots chopped
- 1/4 tsp fennel seeds
- For masala:
- 3 large onions sliced
- 3 green chillies slit
- 1 large tomatoes chopped
- 1 tbsp ginger paste
- 1 tsp garlic paste
- 3 tbsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- 1 cup water
- Salt to taste
- For tempering:
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 4-5 shallots sliced thinly
- Handful curry leaves
Instructions
- Dry roast the coconut, shallots and fennel seeds till well done. It is not needed to make it brown.
- Allow to cool. Add little water and grind it into a smooth paste. Set aside.
- Mix in all ingredients for the masala into a pressure cooker and mix well.
- Close your pressure cooker and cook the masala for one whistle on high flame and then ten minutes on low flame. Switch off and allow to cool.
- Once cooled, open the lid, put in the cleaned chicken pieces and close the lid.
- Switch on the flame and cook for one whistle on high flame and ten minutes on low flame. Switch off and allow to cool.
- Open the lid of the cooker, mix in the roasted coconut paste and switch on the flame. Simmer for 10-15 minutes for the flavors to incorporate. Adjust the salt.
- Meanwhile, heat a small saucepan. Pour in the oil and once hot, splutter the mustard seeds. Fry the shallots till brown, mix in the curry leaves and quickly dump into curry.
- Enjoy it warm with pathiris!!!