Saturday, August 23, 2014

Chicken Varutharachadu

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

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.