Chicken Varutharachadu

Ingredients

Chicken – 1 kg

Onion- 2 Big

Ginger- 1 table spoon

Garlic- 1 table spoon

Turmeric powder-3/4 tbl spoon

Coriander powder- 2 ½ tbl spoon

Chilly powder- 2 ¾ tbl spoon

Pepper powder- 1 tbl spoon

Grated coconut- 1 cup

Mustard seed- 1 tea spoon

Coconut oil

Curry leaf

Preparation

Cut chicken into small pieces and marinate it with salt, ½  tbl spoon turmeric powder & 1 tbl spoon chill powder and keep it aside for 1 hour. In a pan fry  grated coconut until it turn golden brown color and then add ¼ tbl spoon turmeric powder, 2 ½  tbl spoon  coriander powder & 1¾  tbl spoon chilly powder, salt and sauté well in low flame. Keep it aside for cooling and then grind it to make a thick paste.

Heat oil in a pan splutter mustard seeds, add curry leaf and then ginger and sauté well. Add then chopped onion , add some salt and sauté well until it turns translucent. Add chopped garlic to it and sauté well for 1min more. Add pepper powder to it and then add marinated chicken and grinded coconut paste. Mix all together and add some water to the mixture and cook well until done. Suitable for eating with chappathi / porotta or with rice.