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Varutharacha Kozhi Curry

Varutharacha Kozhi Curry

hen in roasted coconut gravy or varutharacha kozhi curry is a Malabar style delicious chook curry.  It’s a nostalgic chook curry for most of the Keralaites. The great darkish coloration depends upon the sautening of coconut and onion at its great. deal with burning spices and coconut; it'll break the whole taste of curry.

Varutharacha Kozhi Curry


INGREDIENTS

  • Ginger garlic paste-1 ½ tbsp
  • Tomato chopped-1 
  • Chicken- ½ kg
  • Oil- 2 tbsp
  • Onion sliced- 2 nos
  • Salt-to taste 
  • Coriander leaves chopped-1 tbsp
  • Curry leaves-1 spring
  • Garam masala powder-1 tsp

For Roasting Coconut:

  • Shallot/ small onion- 5 no’s
  • Green chilly-1
  • Turmeric powder- ½ tsp
  • Coconut oil-1 tsp
  • Coconut grated- 2 tbsp
  • Coriander powder-2 ½ tsp
  • Cumin seeds- ¼ tsp
  • Chilly powder-1 tsp


INSTRUCTIONS

  1. heat a heavy backside pan with coconut oil.
  2. upload grated coconut and shallots chopped, roast it in low flame till darkish golden in color and crisp in texture.
  3. upload turmeric powder, cold powder and coriander powder one at a time after mixing properly in each addition. (Strictly keep away from any burning)
  4. add cumin seeds and green cold.
  5. switch off the flame and allow to cools down absolutely.
  6. add it in to a blender and make a easy puree out of it by way of including little water.
  7. warmness a pan with oil.
  8. upload onion and sauté until nicely browned (fried texture) in colour (the shade of onion depends upon the dark color of the curry).
  9. Mash it properly with a ladle.
  10. upload ginger garlic paste and sauté till raw smell goes off.
  11. add tomato chopped and sauté until all of the tomato pieces get mashed well.
  12. add bird pieces, curry leaves, garam masala, salt and grinded coconut paste.
  13. add a cup of water and permit boiling.
  14. prepare dinner included for approximately 25-20 minutes until chicken pieces are cooked well.
  15. Open chefs it for another little while till curry thickens and oil floats on the floor.
  16. Sprinkle coriander leaves and transfer of the flame.
  17. Serve hot with the selection of your curry. 

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