Varutharacha Chicken Curry
This dish is famous in Tamilnadu as well as Kerala and the "commonly accepted" preparation for both these variants are different state-wise. I have a 3rd version which is a hybrid of the two with a bit of my extravagance added to it.
I love this dish with Rotis, Hot Rice Vellayappam (Aappam in Tamil)and Dosa
The Players
1. Chicken: 1 Kg -1.5 Kg cleaned and cut into small/medium pieces (Fresh ones taste better than frozen ones)
(And Naatu kozhi tastes better than Broiler Chicken).
2. Ginger: 1-2 inch pod cut into smaller pieces
3. Garlic: 5-6 pods
(Or Replace 2 and 3 with 1 heaped spoon of Ginger Garlic paste)
4. Red Chillies: 8-10 nos
5. Pepper Corn: 1-1.5 spoons
6. Coriander Seeds: 2 spoons
7. Fennel Seeds (Perumjeerakam): 1 spoon
8. Curry Leaves: 5-6 leaves
9. Coconut Shredded: 3-4 spoons
Roast 1-9 in a pan with 1 spoon cooking oil till the coriander (slightly) changes color.
Allow it to cool and grind with adequate water in a Mixer to make a 'kind of' smooth paste.
10. Onions: 1 (chopped finely)
11. Tomato: 1 (chopped)
12. Green Chillies: 2-3 (Center Slit)
13. Turmeric Powder
14. Salt: As per taste
15: Garam Masala Powder: 2 spoons
In a thick bottomed pan, add 1-2 spoons of cooking oil.
Add Items 10-12 and saute till the onions are translucent
Add Items 13-15 and saute further for 2 mins in Low flame.
Add the chicken pieces and mix well
Add the ground paste and mix well.
Add half glass of water (Not too much for now as chicken would release water)
Cover with a lid and cook in HIGH Flame for 5 mins
Remove the lid and cook in Medium flame until chicken is cooked and gravy is somewhat consistent.
Check for salt, Add water if necessary and cook in ULTRA LOW flame until gravy thickens.
I prefer a highly viscous gravy and the last part helps achieve that (Be patient) !!!!
Cheers !!!
~S Menon
This dish is famous in Tamilnadu as well as Kerala and the "commonly accepted" preparation for both these variants are different state-wise. I have a 3rd version which is a hybrid of the two with a bit of my extravagance added to it.
I love this dish with Rotis, Hot Rice Vellayappam (Aappam in Tamil)and Dosa
The Players
1. Chicken: 1 Kg -1.5 Kg cleaned and cut into small/medium pieces (Fresh ones taste better than frozen ones)
(And Naatu kozhi tastes better than Broiler Chicken).
2. Ginger: 1-2 inch pod cut into smaller pieces
3. Garlic: 5-6 pods
(Or Replace 2 and 3 with 1 heaped spoon of Ginger Garlic paste)
4. Red Chillies: 8-10 nos
5. Pepper Corn: 1-1.5 spoons
6. Coriander Seeds: 2 spoons
7. Fennel Seeds (Perumjeerakam): 1 spoon
8. Curry Leaves: 5-6 leaves
9. Coconut Shredded: 3-4 spoons
Roast 1-9 in a pan with 1 spoon cooking oil till the coriander (slightly) changes color.
Allow it to cool and grind with adequate water in a Mixer to make a 'kind of' smooth paste.
10. Onions: 1 (chopped finely)
11. Tomato: 1 (chopped)
12. Green Chillies: 2-3 (Center Slit)
13. Turmeric Powder
14. Salt: As per taste
15: Garam Masala Powder: 2 spoons
In a thick bottomed pan, add 1-2 spoons of cooking oil.
Add Items 10-12 and saute till the onions are translucent
Add Items 13-15 and saute further for 2 mins in Low flame.
Add the chicken pieces and mix well
Add the ground paste and mix well.
Add half glass of water (Not too much for now as chicken would release water)
Cover with a lid and cook in HIGH Flame for 5 mins
Remove the lid and cook in Medium flame until chicken is cooked and gravy is somewhat consistent.
Check for salt, Add water if necessary and cook in ULTRA LOW flame until gravy thickens.
I prefer a highly viscous gravy and the last part helps achieve that (Be patient) !!!!
Cheers !!!
~S Menon
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