Varutharacha Chicken Curry

VARUTHARACHA CHICKEN CURRY

INGREDIENTS:

To marinate

• Chicken – 1.5 kg, cleaned and cut into medium pieces
• Turmeric powder – 1/4 tsp
• Chilly powder – 1/2 tsp
• Pepper powder – 1/2 tsp
• Chicken masala powder – 2 tsp (I used nirapara brand)
• Salt – To taste

Marinate the chicken pieces with the above ingredients for at least 1/2 – 1 hr.

OTHER INGREDIENTS:

• Grated coconut  – 1.5 cups
• Whole pepper corns – 1/2 tsp
• Onion – 1 large, chopped
• Green chilies – 2, slit
• Ginger – 1 inch and garlic – 5 cloves coarsely ground
• Curry leaves – A few
• Pepper powder – 1/4 – 1/2 tsp
• Coriander powder – 2 tsp
• Garam masala powder – 1 tsp
• Tomato – 2 medium-large, chopped
• Hot water – 1 cup
• Coconut oil – 2 tbsp + 2 tsp
• Pearl onions – 4 – 5, thinly sliced
• Coconut slices / thenga kothu – 1/4 cup
• Curry leaves – A few
• Cilantro – To garnish
• Salt – To taste

METHOD

1. In a pan at medium heat, add the grated coconut, 1/2 tsp whole pepper kernels and stir continuously until coconut turns brown. Set aside to cool. Grind to a fine paste in a grinder.
2. Heat 2 tbsp coconut oil in a heavy-bottomed pan at medium heat. 
3. Add chopped onion, salt and saute for 4 – 5 minutes. 
4. Add coarsely ground ginger-garlic, green chilies, few curry leaves and saute until onion starts turning color, about 6 minutes. 
5. Add in the spice powders – pepper powder, coriander powder and garam masala powder and saute for a minute. 
6. Add chopped tomatoes and saute well until tomatoes are mashed up and oil starts separating, about 8 – 10 minutes
7. Add in the marinated chicken. Mix everything well. 
8. Add 1 cup hot water. Mix well. Cover and cook for about 25 – 30 minutes or until the chicken is done, stirring occasionally. 
9. Add the ground roasted coconut paste. Mix well. Bring to a boil. Cook for 3 – 4 minutes at low heat. Sprinkle chopped cilantro. 
10. Switch off.
11. Heat 1 tsp coconut oil in a small pan. 
12. Fry pearl onions and sliced coconut until brown. 
13. Pour over the prepared chicken curry. 
14. Cover with a lid and set aside for 20 minutes

Source: Yummy O Yummy