Chicken curry Kerala style / kozhi varutharacha curry

Ingredients and method

Chicken - 1 kg

Onions - 3 nos(chopped)

Tomato - 2 nos(chopped)

Garlic paste - 1 1/2 tsp

Ginger paste - 1 1/2 tsp

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 2 Tbsp

Garam masala - 2 tsp

Coconut grated - 3/4 cup

Small onions(Kunjulli) - 2 - 3 nos

Fennel seeds(Perinjeerakam) - 1 pinch

Curry leaves - A few

Coconut oil

Potatoes - 2 medium size

Green chillies - 2 nos or as reqd

Salt - As reqd.

1)Heat 1 tsp of coconut oil in a pan.

2)Fry coconut with small onions,few curry leaves and fennel seeds.

3)When it turns brown, add turmeric powder, chilly powder and coriander powder and fry for few seconds.

4)Remove from fire.

5)When this cools, blend it using little water.
6)Cut and clean chicken.

7)Peel the potatoes and cut into squares.

8)Mix chicken, potato, chopped onions, tomatoes, garam masala, ginger-garlic paste and salt with the above mixture of fried coconut and powders.

9)Cook till done, by adding enough water.

10)Remove from fire when oil separates and check if the potatoes and chicken are well cooked.

11)Slit green chillies and add this into the curry.

12)Heat little coconut oil in a pan.

13)Chop 3 small onions and add this into the oil.

14)Add curry leaves and fry till the small onions turns brown.

15)Pour this into the curry.
Actually, this curry will have a dark brown color. Here the difference in colors is because of the difference of the coriander powder used for cooking. The first two pictures of the curry is cooked with home made coriander powder and the last one is with ready made powder.



Bloggers who tried out this dish.

Jeena
Sona