Ingredients:
- Chicken-1 kg
- Big onion-1
- Small onion-10 to 15
- Grated coconut-1/2 cup
- Dry red chilly-2
- Garam masala-cloves/grambu,bay leaves/karuvaela,cinnamon/patta,cardamon/elakka
- Green chilly-3
- Ginger-2 inch piece
- Garlic-3 cloves
- Ginger-garlic paste-1 tspoon
- Chilly powder-1+2 tspoon
- Turmeric powder-1 tspoon
- Coriander powder-2 tspoon
- Chicken masala-1 tspoon
- Pepper powder-2 tspoon
- Garam masala powder-1 tspoon
- Salt to taste
- Oil-3 tspoon
For Tempering:
- Dry red chilly-2 or 3
- Mustard-1 tspoon
- Cumin seeds-1/2 tspoon
- Curry leaves-2 pinch
- Oil-1 tspoon
Preparation:
(1) Wash and clean chicken. Cut into pieces. Add chilly powder, turmeric powder, ginger garlic paste,garam masala powder and salt. Keep in refrigerator for marination about 2 hours.
(2) Peel off small onion. Take grated coconut,garam masalas, peeled onion and dry red chilly..
(3) Heat 2 tspoon of oil in a pan. Add garam masalas one by one. When nice aroma emanates add grated coconut into it and saute for 1 minute. Then add small onion and dry red chilly into it. Saute well in medium flame till color of coconut changes to brown (Be careful not to burn it. The color and taste of chicken depends on how well you saute coconut). Switch of the flame and allow it to cool.
(4) Grind the cooled ingredients into a fine paste in a mixer by adding water. Keep it aside.
(5) Now chop big onion,green chillies,ginger and garlic.
(6) Heat oil in a pan and add ginger and garlic. Saute it for 1 minute. Then add onion,green chillies. When color changes to brown add chilly powder,coriander powder and chicken masala. Now masala for your chicken curry is ready.
(7) Add marinated chicken pieces with one glass of water(it increase the amount of gravy)into it. Add salt and mix well. Close it with a lid for 10 minutes. Now chicken will be half cooked.
(8) Add the grinded paste into half cooked chicken and close with a lid for another 10 to 15 minutes.Now chicken will be completely cooked. Add pepper powder.
(7) Season with the ingredients shown under "for tempering" heading.
(9) Pour it into the chicken curry and mix well. Your "varutharacha chicken curry" is now ready.Have it with your favorite food.
- Chicken-1 kg
- Big onion-1
- Small onion-10 to 15
- Grated coconut-1/2 cup
- Dry red chilly-2
- Garam masala-cloves/grambu,bay leaves/karuvaela,cinnamon/patta,cardamon/elakka
- Green chilly-3
- Ginger-2 inch piece
- Garlic-3 cloves
- Ginger-garlic paste-1 tspoon
- Chilly powder-1+2 tspoon
- Turmeric powder-1 tspoon
- Coriander powder-2 tspoon
- Chicken masala-1 tspoon
- Pepper powder-2 tspoon
- Garam masala powder-1 tspoon
- Salt to taste
- Oil-3 tspoon
For Tempering:
- Dry red chilly-2 or 3
- Mustard-1 tspoon
- Cumin seeds-1/2 tspoon
- Curry leaves-2 pinch
- Oil-1 tspoon
(6) Heat oil in a pan and add ginger and garlic. Saute it for 1 minute. Then add onion,green chillies. When color changes to brown add chilly powder,coriander powder and chicken masala. Now masala for your chicken curry is ready.
(8) Add the grinded paste into half cooked chicken and close with a lid for another 10 to 15 minutes.Now chicken will be completely cooked. Add pepper powder.
(9) Pour it into the chicken curry and mix well. Your "varutharacha chicken curry" is now ready.Have it with your favorite food.
No comments:
Post a Comment