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