Friday, 7 November 2008

Thenga Varutharacha Nadan Chicken Curry

CHICKEN CURRY - country style


Things needed :

Chicken - 1 kg
Shallots - 1 handful, sliced
Onion - 1 small, sliced
Tomato -1 or half more, chopped
Ginger 1 inch piece + Garlic 3 pods -1 tbsp paste
Turmeric 1/2 tsp
Coconut Oil - 3 or 4 spoons
Curry leaves

Thenga arappinu vendathu - For making curry paste
Dessicated coconut - 1+1/2 handful
Chilly powder - 1 1/2 tbsp ( Depending on our spice level o.k? )
Coriander powder - 1 tbsp
Garam masala - 3 cardamom , 2 inch stick cinnamon, 5 cloves, 1 inch bay leaf & 1 sp perumjeerakam(Fennel seeds)

Preparation method :
Wash the chicken , marinate it with salt ( 1 sp) , turmeric & keep aside .
Heat coconut oil in nonstick pan.Add ginger garlic saute. (the aroma is simply killing)
Before it turns color add cut shallots , onion & curry leaves to it.
Saute & fry . Add chopped tomatoes & then the chicken.
Mix well and fry until water separates from chicken & it turns white. It takes around 3 min. on high flame.
Then add 1 cup water , may be 1 more spring curry leaves. Cook closing the lid for around 20 min.

Meantime you can prepare the curry paste . I have already posted once about How to make Coconut Curry paste .

Dry roast the coconut till brown in a pan.
After reducing the heat add garam masalas.
Remove from heat.
Add chilly powder & coriander powder , saute.
Allow to cool.
Finally grind to a fine oily paste.

Add the curry paste & water if necessary to the cooked chicken.
Check for salt .Cook until oil separates on top.

Serve with Tapioca, Rice, chappathi or Parotta.

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