Can’t believe how time is flying. It’s already spring and the clock has changed here which means we get one hour extra sunlight in the evening!
Last few weeks has been very hectic for me. We moved house last month and with 40 plus boxes
to unpack, settling in took a while. This move has been eye opener for me to
realise how much junk I have accumulated in the name of blogging. S was shocked
to see all the things that came out of boxes and was getting into fight with me
for that. So I am trying to prove to him that I will be using all of that and
will be getting back to blogging soon. I get plenty of daylight in this house
so I am hoping that inspires me to blog and take pictures for my blog.
Today’s
recipe is a Kerala special varutharacha chicken curry which I made long time
back. I am not a big fan of varutharacha curry/ roasted coconut based gravy but
once in a while I enjoy this and love to
pair it with ghee rice.
Ingredients
To
marinate
Chicken
– 1 kilo
Red
chilli powder – 1 tsp
Turmeric
powder – ¼ tsp
Ginger
garlic paste – 2 tsp
Salt
To
roast and grind
Grated
coconut – ¾ cup
Cinnamon
– 1 stick
Cloves
– 5
Cardamom
– 4 number
Fennel
seeds – 1 tbs
Star
anise – 1
Peppercorns
– 1 tbs
Coriander
seeds – 2 tbs
Poppy
seeds – 1 tbs
Whole
red chilli – 4 number
Curry
leaves – 2 sprigs
Other
ingredients
Onion
– 4 number
Tomato
small – 2
Green
chilli – 3 number
Coriander
leaves
Mint
leaves
Water
– ¼ cup or as required
Method
- Marinate the chicken with ingredients mentioned for 30 minutes.
- In a non- stick pan add a tbs oil and roast grated coconut for few minutes, when it starts to change colour add the rest of ingredients mentioned and roast until the coconut is brown in colour and nice aroma come out.
- Let it cool down and then grind it to a smooth paste adding little water.
- In a saucepan add coconut oil and saute the chopped onions until soft and light brown in colour.
- Add tomato and let it cook for 2-3 minutes.
- Add marinated chicken and stir for a few minutes.
- Add the ground paste and water let eh chicken cook in the gravy until its done.
- Finally add chopped coriander leaves and mint leaves and remove from fire.
