KOZHI VARUTHA CURRY

This is one of the delicious and flavoursome chicken curry enhanced with roasted coconut, cashews with whole Indian spices. This is relatively mild curry that it goes with everything - rice, chappati, pulav appam etc etc.

INGREDIENTS FOR FRYING MASALA

3/4 Cup Grated Coconut.

1/2 Cup Pearl Onion.

50 grams of Cashews.

1/2 stick of Cinnamon

2 Elachi

4 Cloves.

1 tsp Fennel seeds.

3 tsp Red chilly pd

3 tsp Coriander pd.

1/2 tsp Turmeric pd

1 tsp Jeera pd

1 tbsp Coconut oil

INGREDIENTS FOR GRAVY

1 Kg Chicken.

1/2 Inch Cinnamon

2 Cloves

2 Onion

2 Tomato

1 tbsp Ginger Garlic paste

Salt to taste.

Water as required.

Coriander leaves for garnish

METHOD

Heat coconut oil in a kadai. Fry fennel seeds, cinnamon, elachi, cloves. Once its fried up add onions, cashews and coconut. Fry till it becomes slight  roasted and in brown colour. Switch off the flame and add red chilly, coriander pd jeera pd and turmeric powder. Mix well and allow to cool. Grind into fine paste adding adequate amount of water.

Heat oil in a kadai. Add cinnamon, cloves followed by chopped onions. Saute till it turns brown. Then add  ginger garlic paste and tomatoes. Add chicken and little water and mix well. Close with a lid and allow to cook for 15 min. Add the grounded masala and mix well. Again close with a lid and cook for another 10 min. Garnish with coriander leaves and serve hot.

ENJOY!!