Varutharacha Naadan Chicken curry/Chicken with roasted, ground coconut & spice gravy


Ingredients:
Chicken (Cut into pieces): 500gms
Onion (sliced): 2 medium ones
Tomato: 1 large
Green chilles (slit): 2-3
Ginger-Garlic paste (fresh): 2 tbsp
Chilly powder: 1/2 tsp
Coriander powder:1/2tsp
Turmeric powder:1/2 tsp
Fennel seeds ground :1/2 tsp
Oil: 2 Tbsp

For Roasting and grinding:
Coconut shredded:1 C
Shallots(sliced):2-3
Coriander seeds:1/2 tbsp
Dried Red Chillies: 2-3
Curry leaves: 1sprig


  • Heat oil in a pan,saute the onion until translucent.
  • Add in the ginger-garlic paste,once the raw smell goes off add in the tomatoes and green chillies.
  • Saute until mushy and add the masala powders.Fry till the oil starts separating.
  • Add the chicken along with 1/2 C of water.Cook covered.
  • If using a pressure cooker,cook until one whistle and then off the stove.
  • In the meantime, take a nonstick pan and heat a teaspoon of oil.Then saute the shallots,once soft add the redchillies, coriander and the curry leaves.Stir for a few secs and add the coconut shreds.
  • Roast on a medium flame continuously stirring until golden brown.
  • Once cooled, grind into a smooth paste.
  • Now add this ground paste into the cooked chicken and heat it.Once its about to simmer remove from heat because boiling can cause a curdled nature to the gravy.
  • Serve hot with soft pathiri...

Notes:
Its not necessary to add the chilly powder and coriander powder to the masala as you are roasting it with coconut but I always add a little.
You can adjust the spice level according to personal tastes.I am a mild spice person so are my recipes.

kenz

Microbiologist and Professional Cook.

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