Ingredients to Prepare Varathuarache Chicken curry/ Roasted Coconut Chicken Curry Appetizing

Varathuarache Chicken curry/ Roasted Coconut Chicken Curry.

Varathuarache Chicken curry/ Roasted Coconut Chicken Curry Food preparation Varathuarache Chicken curry/ Roasted Coconut Chicken Curry is an enjoyable point, furthermore it comes to be a lot more special value if you cook it yourself. By using the following 27 components, you can start cooking 6 steps. observe the following area for you to begin cooking promptly.

Ingredients requirements of Varathuarache Chicken curry/ Roasted Coconut Chicken Curry

  1. It’s 750 grams – Chicken -.
  2. Give 2 for Onion – medium sliced.
  3. You need 1 inch of Ginger – crushed.
  4. Require 3 Potatoes – cubed.
  5. Require 2 of Green chili – slitted (optional).
  6. It’s Salt – as needed.
  7. Prepare of To temper :.
  8. Give 2 tbsps – Coconut oil -.
  9. Give 1 tsp Mustard seeds -.
  10. You need 3 – Dry Red chills – broken.
  11. Need of Curry leaves – few.
  12. Need 4 of Pear onions / small – sliced.
  13. Prepare 2 tbsps Coconut oil -.
  14. Require 4 / onions Small pearl – sliced.
  15. Provide 3 cloves of Garlic – chopped.
  16. You need 1   1/2 cups coconut coconut Fresh / frozen (thawed) -.
  17. Need 1 tbsp – Perinjeerakam fennel seeds / -.
  18. Require 2 for Cinnamon – pieces.
  19. Require 5 Cloves -.
  20. Require 4 of Cardamom -.
  21. You need 1 – Bay leaf -.
  22. Prepare 1/2 tsp – Pepper -.
  23. Need Curry leaves – few.
  24. It’s 1/2 tsp – Turmeric powder -.
  25. Require 2 tbsps Red chilli powder -.
  26. Require 3 tbsps for Coriander powder -.
  27. Require 1/2 tsp – Garam masala -.

Varathuarache Chicken curry/ Roasted Coconut Chicken Curry making

  1. First roast all the ingredients under Coconut masala, add oil, when hot add whole Garamond masala spices, pepper corns, fennel seeds, curry leaves, garlic, pearl onions. Roast well, then add coconut, fresh coconut tastes best but can also substitute with frozen coconut, if using frozen then make sure you thaw them to room temperature. Add and roast it in medium flame until it turns golden brown, keep the flame to the lowest setting then add turmic powder, red chili powder, coriander powder, g….
  2. Heat a cooker pan or heavy bottom pan, add coconut oil, add mustard seeds when it splutters add broken dried red chilli, curry leaves, small onions. Then add crushed ginger, splitted green chilies and sauté well. When roasted add thinly sliced onions and cook till it turns brown. Add cubed potatoes, mix well, then the chicken pieces. Mix well and cook for 10 minutes. Add salt as required..
  3. Now add the ground coconut masala, mix add. Add water till it covers the chicken pieces along with the spices..
  4. Close the cooker lid and cook it for 5 whistles in medium flame..
  5. Open after the pressure is released on its own. If you prefer your curry to be bright red color, you can again temper the curry at the end. Heat oil add finely sliced pearl/small onions, curry leaves. When it turns brown add a tsp of Kashmiri red chilli powder or if you can bear the spiciness go ahead and add regular chilli powder. Immediately transfer to your curry..
  6. Serve hot with Rice, Pathiri, Appam, Pidi..

Leave a Comment

Your email address will not be published. Required fields are marked *