chicken curry - kerala style
Varutharcha Nadan Chicken Curry
Cooking Time
40min
Prep Time
15 min
Serves
4
Categories
Dinner
Lunch
Curry
Main Dish
Cuisines
Indian - Kerala
Ingredients
Main Section
chicken legs
5
unit
chicken breasts
2
unit
coconut (shredded)
1
cup
coriander seeds
1/2
cup
dry red chillies
6
unit
curry leaves
1
handful
onions
2
unit
garlic cloves
6
unit
coconut oil
6
tbsp
Step 1
Heat 1 tbsp coconut oil in a pan and fry dry red chillies till the raw smell is gone and keep aside
Step 2
In the same pan add coriander seeds and fry till they turn light golden brown in color and keep aside.
Step 3
Add 1 tbsp of coconut oil to the same pan and fry shredded coconut with a few curry leaves till the coconut becomes a golden brown color. Keep aside to cool.
Step 4
Grind the roasted red chili and roasted coriander seeds without adding any water.
Step 5
To this mixture add the roasted coconut and curry leaf mixture and grind to a smooth paste with a little water.
Step 6
Wash and clean the chicken drumsticks and chop the chicken breast into desired size pieces.
Step 7
Add the masala paste created above into the chicken and mix well with all the pieces. Keep the chicken aside for half an hour to marinate with this masala.
Step 8
In the meantime heat 3-4 tbsp coconut oil to a large vessel and add finely chopped garlic and handful of curry leaves.
Step 9
Once the raw smell of garlic is gone, add the chopped onions and cook till onions turn golden brown in color.
Step 10
Add some turmeric and red chili powder and cook for a few more minutes.
Step 11
Now add the marinated chicken along with all the masala into the vessel. Add some water, cover the pan and let it cook for 10 minutes.
Step 12
Stir occasionally and add salt once the chicken is half cooked. Also add water if needed to adjust the consistency.
Step 13
Keep the pan covered and cook till chicken is fully done and all raw taste of masala is gone.
Step 14
Finally after turning off the flame add some fresh curry leaves on the curry and drizzle 2 tbsp of coconut oil and let the curry sit for an hour with the lid closed.
Step 15
Serve with hot chapathi, rice or even bread.
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