Monday, September 20, 2010

Varutharacha Kozhi Curry - Chicken in Roasted Coconut Gravy

For a varutharacha kozhi curry, a naadan chicken meat will be the best tasting one than the broiler chicken. Naadan chicken needs more cooking time than broiler chicken. I was not aware of the different breeds /types of chicken, other than broiler and naadan /desi chicken. Now there is something called english chicken, where the meat is more like naadan chicken meat and need more cooking time and this meat is really good for making a curry like this.


Ingredients

1 kilo - Chicken, cut to small pieces
1 big - Potato, quartered
1 big - Tomato, quartered
2'' piece - Ginger
6 big - Garlic
1/2 cup - Shallots / Small red onion
2 - Green chili, slit in center
1/2 tsp -Pepper powder
2 to 3 stalks - Curry leaves

To roast & grind to smooth paste

1 to 1.5 cup - Freshly grated coconut
4 - Star anise
2 small stick - Cinnamon sticks
3 - Cloves
2 - Green cardamom seeds
3 tbsp - Coriander powder
1 tsp - Red chili powder
1 tsp - Turmeric powder

Garnishing

8 to 10 big - Shallots
3 stalks - Curry leaves
Coconut oil

Method

1 ) Wash chicken well and drain. Coarsely crush, ginger, then garlic, then shallots in a blender.

2 ) Heat coconut oil in a cooker, add curry leaves, then coarsely crushed, ginger-garlic- shallot and green chili. Fry in the oil till light brown in color. Add potato pieces, stir and fry for few minutes. Then add chicken pieces, pepper powder, tomato, salt to taste and stir and fry for a minute. Then add enough water to cook the chicken. Close the cooker with its lid and pressure cook for 15 minutes.

2 ) Meanwhile, heat a kadai /wok with little coconut oil, add grated coconut, star anise, cinnamon, clove, cardamom seed and fry/roast on low heat till the coconut turns deep brown in color. Now add coriander powder, red chili powder and turmeric powder. Stir and fry till the powders turn to a deep brown color on low heat. Cool and grind to a smooth paste with little water.

3 ) Open the cooker and check if the meat is well cooked. If not simmer and cook for little more time with lid open. Add the ground coconut masala to the the cooked chicken, add enough water for the gravy and bring to a boil. Add curry leaves and stir.

4 ) In the side, heat coconut oil in the kadai/ wok and fry the shallots to a deep brown color. Pour this browned shallots with oil on top of the chicken curry and garnish it.


Serve hot with rice, appam, pathiri or puttu.

17 comments:

Happy Cook said...

I love chicken curry like this and yours look so so delcious.

Kairali sisters said...

Pathiriyude koode ethu kazhikunathu alochikumpol thanne kothy varunu..Super varutharacha kozhi curry Pravs...

Sushma Mallya said...

Superb one, mouthwatering chicken gravy,love the flavour of curry leaves in it...

Satya said...

delicious chicken curry

Satya
http://www.superyummyrecipes.com

aipi said...

Too bad I am a vegetarian but I can tell it is really very well made..my brother loves chicken n he will definitely gobble it up :)

US Masala

kothiyavunu.com said...

i still crave for my mom's Varutharacha chicken curry, and this makes me more tempting....looks yummy pravs.

Priya said...

Mouthwatering chicken curry, i dont bother to have some rite now..

homecooked said...

The curry looks spicy and yummy! I love the taste of curry leaves in chicken gravy.

Nithu said...

Looks so authentic and delicious.

Suja Sugathan said...

Simply superb..craving for this now,looks so authentic and delicious

lissie said...

kozhi curry looks simply superb! my all time favorite...

Sarah Naveen said...

ente fav anne...!!! adipoli ayittundu...!!!kothiyavunnu






Dr.Sameena Prathap
said...

Hi,

The varutha kozhi looks very tempting..Kozhi is always a favorite..:)

Dr.Sameena@

www.myeasytocookrecipes.blogspot.com

Anonymous said...

Hi..this looks amazing...just a quick question...can we slow cook the chicken rather than cooking it in a pressure cooker.

Thanks
PMK

Suja Sugathan said...

Wish you and family a happy and prosperous Diwali

G Harindra Kumar said...

Your blog is one of the best when it comes to Kerala cooking in particular and Indian in general. What I like about your blog is that it is littered with some outstanding snaps, may you kindly let me know which camera and the model you use to shoot these awesome pictures. Thanking you in advance

Raman said...

Praveena,

I bought a chicken on Sunday morning intending to do justice to one of your recipes. But your weblog says don't copy and the power failed here. So me missus did a version of her Varutharacha Kozhi Curry. The initial wait for the power to come back made the eating to get delayed and the delay brought in some insane flavours that we enjoyed both late afternoon and at night.

I've cut the unnipindi of a red poovan and kept it ready to do your Vazha Pindi Thoran - Banana Stem Stir Fry.

Cheers to everyone of you and thanks for that extra special welcome.