Chicken curry (Vartharacha kozhi)

Recipe from: 3/13/2003 12:00:00 AM
Ingredients 23
Servings 8
Time

Ingredients

  • COCONUT MASALA
  • 5
    ml
    oil
  • 5
    shallots (or 8 spring onions), sliced into rings
  • 4
    whoile garlic cloves
  • 1
    sprig curry leaves
  • 2
    red chillies
  • 15
    ml
    whole coriander seeds
  • 1
    cassia stick
  • 2
    (or 3) cardamom pods
  • 3
    (or 4) whole cloves
  • 250
    ml
    dessicated coconut
  • 2
    ml
    turmeric
  • CURRY
  • 15
    ml
    oil
  • 2
    onions, sliced into rings
  • 1
    sprig curry leaves
  • 30
    ml
    garlic and ginger paste
  • 5
    ml
    chilli powder
  • 5
    ml
    ground coriander
  • pinch turmeric
  • 500
    g
    chicken pieces (breasts and thighs)
  • salt
  • chicken stock
 

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.
 

Read more on: poultry  |  sauté
 

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