Varutharacha Chicken Curry Recipe
Delicious spicy chicken curry made using roasted spice masala and coconut masala which is so yummy with rice.
Ingredients
- Coconut Oil - ¼ cup
- Fennel seeds / Sombu / Saunf - 2 tsp
- Cumin Seeds / Jeerakam - 1 tsp
- Bay Leaf - 1
- Cardamom / Yelakai - 5
- Cloves / Krambu - 5
- Cinnamon / Pattai - 1 stick
- Brinji Ilai / Pandan Leaf - 1
- Chicken - 1 kg
- Shallots - 30 peeled and chopped finely
- Tomato - 4 to 5 chopped finely
- Green Chillies - 2 slit
- Ginger Garlic Paste - 2 tblsp
- Potato - 1 peeled and cubed
- Salt to taste
- Tomato - 1 chopped for adding last
- Curry Leaves a handful for adding last
TO ROAST & GRIND:
- Dry Red Chilli - 10 to 12
- Coriander Leaves - 4 tblsp
- Cumin Seeds - 2 tsp
- Black Pepper - 2 tsp
- Curry leaves a handful
TO GRIND:
- Coconut - 1 cup grated
- Roasted Gram Dal / Pori Kadalai - 1 tblsp
- Fennel Seeds / Sombu / Saunf - 1 tblsp
Instructions
- Heat a pan, add whole spices to toast. Cook till golden. Take it in a blender and puree till smooth. Set aside.
- Take coconut, gram dal, fennel and grind to a smooth paste.
- Now heat oil in a pan, add in whole spices, onions and cook till golden.
- Add in ginger garlic paste and saute till raw smell leaves.
- Add in tomatoes and curry leaves and mix well.
- Add in chicken and cook till 5 to 6 mins.
- Add in roasted coconut masala and water. Mix well.
- Add this in pressure cooker and cook for 2 whistle.
- Take it off the heat and open the cooker.
- Add in potatoes and cook till it is done.
- Add in coconut masala and simmer for 10 to 15 mins.
- Take the curry off the heat and add in tomato and curry leaves.
- Serve.
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