Traditional Delicacies Of KERALA (Foods of India) by Minnie Mathew

Author:Minnie Mathew [Mathew, Minnie]
Language: eng
Format: epub
ISBN: 9789383562473
Publisher: Leadstart Publishing Pvt Ltd
Published: 2013-12-09T15:00:00+00:00

KOZHI VARATHARACHA CURRY II

Chicken Curry with Fried Coconut Masala

INGREDIENTS

500 gms chicken, washed & cut into small pieces

4 button onions (shallots), chopped

2 medium-sized tomatoes, chopped

½ cup grated coconut

1 tbsp garlic

1 tbsp ginger

½ tsp turmeric powder

6 whole red chillies

2 tbsp whole coriander

4 sprigs curry leaves

2 tbsp coconut oil

Salt to taste

METHOD

Heat oil in a thick-bottomed pan and fry the coconut, curry leaves, onions, ginger, garlic, coriander seeds and red chillies, until golden brown..

Remove, allow to cool and then grind along with the tomatoes and turmeric powder into a fine paste.

Dilute the ground masala with 2 cups of water.

Add the chicken and salt and cook until the pieces are soft and the oil separates on top.

Serve hot with rice or pathirii.

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