Chicken In Roasted Coconut Gravy||Kerala Varutharacha Chicken Curry||വറുത്തരച്ച കോഴി കറി||Ep No :29

It is a most popular chicken curry of Kerala , India.This chicken curry tastes entirely different from other chicken dishes due to the ingredients which is used while preparing .The freshly grated and roasted coconut is the core ingredient and the spices gives an amazing taste which makes this chicken curry special. I am sure this chicken curry in roasted coconut gravy is going to treat your taste buds with something extraordinary.


Ingredients

Chicken - 500 grams
Shallots - One cup
Ginger - one small piece
Garlic - 5 Pieces
Curry leaves - 2 sticks
Green chili - 5 Nos
Dry red chili - 10 Nos
Kashmiri dry red chili - 10 Nos
Whole coriander - One teaspoon
Star anise - 1 Nos
Cardamom - 1 Nos
Cinnamon - One small piece
Cloves - 5 Nos
Whole pepper - Quarter teaspoon
Fennel seeds - One and half teaspoon
Grated Coconut - One and half cup
Coconut Oil - One teaspoon
Water - One and half cup
Salt - As  per taste 




Method of preparation

Take 500 grams of chicken, wash and drain well
Take a cup of shallots, a small piece ginger, 5 pieces of garlic,5 green chilies and two sticks of fresh curry leaves.
Chop shallots into 2- 3 pieces , cut ginger lengthwise, split garlic into two halves and slit green chilies.
Take 10 dry red chilies, 10 kashmiri red chilies, one teaspoon whole coriander, one star anise, one cardamom, a small stick cinnamon, 5 cloves, quarter teaspoon whole pepper and one and half teaspoon fennel seeds.
Take one and half cup of freshly grated coconut 
Keep a pan and dry roast coriander seeds
When coriander seeds starts to roast, add grated coconut and roast well
Keep  on a very low flame and roast coconut well
When the color of coconut slightly starts to change, add dry red chilies and kashmiri  red chilies
Cut into small pieces before adding the chilies, and roast well
When red chilies starts to roast add star anise, cardamom,cloves and whole pepper and mix well
When the coconut has roasted well, add fennel seeds
Mix well for 2- 3 minutes and the coconut turns dark brown color , switch off the flame.
Transfer the roasted coconut and spices to another plate immediately to avoid burning
Allow the mix to cool. After cooling grind the mix without adding water and make into a fine paste
Keep a earthen pot and add one teaspoon coconut oil 
To the heated oil add half teaspoon mustard seeds
When mustard seeds splutters, add shallots and add half teaspoon stone salt and mix well
When shallots starts to roast, add chopped ginger , garlic and mix well
When shallots roasted well , add green chilies and a stick of fresh curry leaves and roast for one minute.
Then add the chicken pieces add required stone salt and mix well
Add half glass of water, cover and cook chicken
When the chicken starts to cook well, add the prepared coconut paste
Mix well and add three fourth glass of hot water 
Cover with lid and cook chicken
After 5 minutes, check salt and add if required
When chicken cooks well and the oil separates, check flavor and spice level
Finally add a stick of fresh curry leaves and mix well
Switch off the flame and serve after 5 minutes.

Its a tasty, spicy and delicious chicken curry.
Best with appam, idiappam,chappathi , bread and rice.

Do try and give us a feed back

Thank you all

Dedicated to Amma

Thank you all..

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