MALABAR STYLE VARUTHARACHA CHICKEN CURRY

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Varutharacha chicken curry is one of my amma’s specials. I love her varutharacha chicken curry and varutharacha sambar with rice most(more than her thalassery chicken biriyani !!!!). She learned this recipe also from my ammamma. Ammamma don’t eat chicken. But she makes yummy chicken biriyani and chicken curry. It Is really Yummy. Try it.

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Ingredients : 

  1. Chicken : 1 kg
  2. Onion : 3 big sliced
  3. Ginger : 2″ piece chopped
  4. Garlic : 1 whole garlic chopped
  5. Green chilly : 2 nos
  6. turmeric powder : 1/2 tsp
  7. coriander powder : 1 1/2 tbsp
  8. garam masala/ chicken masala : 1 1/2 tbsp
  9. chilly powder : 1 tsp
  10. pepper powder : 1 tsp
  11. curd : 2tbsp
  12. salt
  13. tomato : 1 big sliced
  14. coconut grated : 1 1/2cup
  15. coconut oil
  16. shallots : 5 nos sliced
  17. curry leaves
  18. Dried red chilly : 2 nos (split into 2)
  19. coriander leaves

Method : 

  1. Marinate the chicken with ingredients 2 to 12 and keep it in a refrigerator for 1 hour.
  2. Heat coconut oil in a nonstick pan and dry roast the grated coconut with 1 spring curry leaves until it becomes golden brown color. Let it cool and grind it to a smooth paste. Keep it aside.
  3. After 1 hour cover cook the marinated chicken by adding enough water. (You can pressure cook it also).
  4. Add the sliced tomato to this and cook until the tomato is well cooked.
  5. Add the grounded coconut with 1/4 cup water and mix well. Adjust the salt and cook for few mins until the gravy thickens.
  6. Heat 1 tbsp coconut oil in another pan and fry shallots ,red chilies  and 1 spring curry leaves until shallots become golden brown color. Add this to cooked chicken and mix well.
  7. Switch of the stove.
  8. Garnish it with coriander leaves.
  9. This yummy curry goes well with rice, puttu , pathiri, kerala porotta and chappathi.

Note : Fry the grated coconut carefully in medium heat . continuously stir it. If it is over fried or burnt(black color), then the curry will have a bitter taste.

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GINGER CHICKEN

Whenever i go to my in laws house, my mom in law makes my husband’s favorite ginger chicken. I learned this recipe from her. This is really yummy and very easy to prepare.

Ingredients : 

  1. chicken : 1 kg(cut into small pieces)
  2. shallots : 1 cup (make paste)
  3. ginger paste : from 4″ piece
  4. garlic paste : from 1 whole garlic
  5. soya sauce : 1 tbsp
  6. tomato sauce : 2 tbsp
  7. chilli sauce : 1tbsp
  8. ajinamoto : a pinch(optional)
  9. chilly powder : 11/2 tsp
  10. turmeric powder : 1/4 tsp
  11. salt
  12. oil
  13. coriander leaves & spring onion for garnishing

 

Method : 

  1. Marinate the chicken pieces with chilly powder, turmeric powder ans salt.
  2. Pressure cook the chicken and keep it aside.
  3. Heat oil in a pan and add ginger paste and saute for a min.
  4. Add garlic paste and saute for 1 min.
  5. Add shallot paste and saute till there is a nice aroma .
  6. Add all sauces and ajinamoto(optional) saute well.
  7. Add the cooked chicken pieces and mix well and close the lid and cook for 2 min in low flame.
  8. If you need more gravy add water and cook.
  9. Garnish with coriander leaves and spring onions.
  10. Serve hot.

CHICKEN STEW

Chicken stew & appam are my all time favorite. Pathiri, idiyappam and puttu are also is my favorites with the chicken stew. Appam & stew is a full proof combination for me whenever i invite guests.

Ingredients:

chicken with bones : 1/2 kg (cleaned small pieces)

1.

  •  potato(medium) : 1no ,cubed
  • onion(medium) : 1no, thinly sliced
  • green chilly : 2 nos
  •  ginger      : 1 tsp ,finely chopped
  • curry leaves  : 2 springs
  • black pepper powder : 1/2 tsp
  • salt to taste

2.    thin coconut milk : 2 cup

3.    tomato(medium) : 1 n

4.

  •  corn flour : 1/2 tsp
  • fennel seeds : 1tsp (crushed)
  • black pepper powder : 1/2 tsp

5.         thick coconut milk : 1 cup

6.  coriander leaves for garnishing

Method :

  1. Marinate chicken with number 1 ingredients and pressure cook until chicken is fully cooked (4 whistles).
  2. Transfer the cooked chicken into a kadai and add the thin coconut milk and cook  until the gravy thickens.
  3. Add the sliced tomato and cook for a min.
  4. Add number 4 ingredients  to the thick coconut milk and mix well and then add this to the gravy.
  5. Bring to boil in medium heat and reduce the flame and cook until you get the require thickness.
  6. Garnish with coriander leaves.
  7. Serve hot with appam, puttu, pathiri & idiyappam etc.