Name: Chicken curry (Vartharacha kozhi)
Yield: 8 servings
Cuisine: Boil
Ingredients: 5.00 ml oil; 5.00 shallots 8spring onions, sliced into rings; 4.00 garlic whole cloves; 1.00 curry leaves fresh; 2.00 red chillies; 15.00 ml coriander seeds whole; 1.00 cassia bark; 2.00 cardamom pods; 3.00 cloves whole; 250.00 ml dessicated coconut; 2.00 ml turmeric; 15.00 ml oil; 2.00 onions sliced into rings; 1.00 curry leaves fresh; 30.00 ml garlic and ginger paste; 5.00 ml chillies powder; 5.00 ml coriander ground; 0.00 turmeric ground, pinch; 500.00 g chicken pieces; 0.00 salt; 0.00 stock chicken

Recipe Disclaimer

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Ingredients (21)

COCONUT MASALA

5.00 ml	oil
5.00	shallots — 8spring onions, sliced into rings
4.00	garlic — whole cloves
1.00	curry leaves — fresh
2.00	red chillies
15.00 ml	coriander seeds — whole
1.00	cassia bark
2.00	cardamom — pods
3.00	cloves — whole
250.00 ml	dessicated coconut
2.00 ml	turmeric

CURRY

15.00 ml	oil
2.00	onions — sliced into rings
1.00	curry leaves — fresh
30.00 ml	garlic and ginger paste
5.00 ml	chillies — powder
5.00 ml	coriander — ground
0.00	turmeric — ground, pinch
500.00 g	chicken — pieces
0.00	salt
0.00	stock — chicken

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Method:

Coconut masala
Heat the oil in a pan and sauté the shallots or spring onions with the garlic, curry leaves and whole spices until the coriander seeds turn pale brown.
Add the coconut and stir-fry until the coconut is golden brown.
Add the turmeric and remove the pan from the heat.
Cool and process in a food processor to form a smooth paste.
Curry
Heat the oil in a pan and stir-fry the onions and curry leaves until the onions are translucent.
Add the garlic and ginger paste, chilli powder, ground coriander and turmeric.
Cut the chicken pieces into smaller portions and add to the pan,
Season with salt, add a little water or chicken stock and simmer until done.
Add the coconut masala and simmer for another 5 minutes until fragrant and the chicken has absorbed the flavour of the masala.