Thursday, June 14, 2012

Vartha Aracha Chicken Curry

One of the most common dish from Kerala. This curry goes well with Indian roti’s/breads/appam/idiappam etc. You may keep the consistency of the gravy as you like.


Chicken – 500gms washed and cleaned

To make the onion masala (Fry this with little oil and keep it aside)

Big Onions – 1 big size 
Green chillies – 2nos
Garlic  - 5 – 6 pcs
Ginger  – 1 inch
Coriander leaves – about 2 strings

Other Ingredients

Fresh coconut  - half of the coconut grated
Red chilli powder    - as per your taste
Coriander  – 2  tbsp
Whole garam masala – clove – 3 nos, cinnamon one small pc, elachi 1
Tomatoes – 1 big size
Turmeric  - 1/4tsp
Salt – to taste
Oil – about 2 tbsp (coconut oil or any cooking oil u prefer)
Coriander and curry leave – 2 sprigs each
Small onion – 4 – 5 nos.

·        Clean and wash the chicken with turmeric and keep aside 
·        Use a  pan add some oil and fry the coconut brown then add coriander powder and fry just for 1 min and keep aside.
·        Take a pot add the chicken pieces, whole garam masala, turmeric, curry leaves, salt, red chillie powder and cook the chicken almost 75% done like.
·        Grind the coconut with the onion masala  to a very fine paste add this to the chicken and put in the tomato and let it get cooked well.
·        Finally  check  the salt at this stage
·        Add some coconut oil in a pan  put the chopped small onions, curry leaves, fry well and put on the chicken masala.
·        Garnish with coriander leaves if required

PS: Whilst frying the coconut the more you fry the colour of the curry will turn dark. For this curry we don’t have to make it very dark.


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