Varuthu Aracha Kozhi Curry
chicken - 1 kg
coconut - 3/4 cup (grated)
cinnamon – 3 pieces
cloves - 4 nos
cardamom - 2 nos
fennel seeds - 3/4 tsp
tomatoes - 2 nos
onion - 3 nos
green chillies - 5 nos
ginger-garlic paste - 2 tsps
turmeric powder - 1/4 tsp
red chilli powder - 1 1/2 tsps
coriander powder - 2 1/2 tsps
red chillies - 3 nos
curry leaves 2 strands
oil to saute
salt to taste (1 tsp)
Grind tomatoes to a soft paste. Keep
aside.
Dry fry coconut, cinnamon,
cloves, cardamom, and fennel seeds, when it turns dark brown in colour, turn
off the flame and let it cool, then grind to a soft paste and keep aside.
Heat oil in a pan, then
add onion and green chillies and saute till it turns to a light brown color. Add
ginger-garlic paste to it and stir for a minute or two. Add turmeric powder, chilli powder, and
coriander powder and again fry for a minute or two. Then add tomato paste and
dried chillies, stir continuously till the oil oozes out. At this point add chicken pieces with 1/2cup
of water. Mix it well with the gravy and
cover and cook in a medium flame. When the
chicken is almost cooked, add coconut paste and curry leaves and let chicken cook
fully. It takes around 25-35 minutes to
cook the chicken alone.
Now it s ready to serve.