Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, varathuarache chicken curry/ roasted coconut chicken curry. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Varathuarache Chicken curry/ Roasted Coconut Chicken Curry is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Varathuarache Chicken curry/ Roasted Coconut Chicken Curry is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have varathuarache chicken curry/ roasted coconut chicken curry using 27 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Varathuarache Chicken curry/ Roasted Coconut Chicken Curry:
- Prepare 750 grams Chicken -
- Prepare 2 Onion - medium sliced
- Get 1 inch Ginger - crushed
- Make ready 3 Potatoes - cubed
- Take 2 Green chili - slitted (optional)
- Make ready Salt - as needed
- Prepare To temper :
- Get 2 tbsps Coconut oil -
- Prepare 1 tsp Mustard seeds -
- Prepare 3 Dry Red chills - broken
- Prepare Curry leaves - few
- Prepare 4 Pear onions / small - sliced
- Take 2 tbsps Coconut oil -
- Take 4 / onions Small pearl - sliced
- Take 3 cloves Garlic - chopped
- Make ready 1 1/2 cups coconut coconut Fresh / frozen (thawed) -
- Take 1 tbsp Perinjeerakam fennel seeds / -
- Prepare 2 Cinnamon - pieces
- Make ready 5 Cloves -
- Make ready 4 Cardamom -
- Make ready 1 Bay leaf -
- Get 1/2 tsp Pepper -
- Prepare Curry leaves - few
- Take 1/2 tsp Turmeric powder -
- Get 2 tbsps Red chilli powder -
- Take 3 tbsps Coriander powder -
- Prepare 1/2 tsp Garam masala -
Instructions to make Varathuarache Chicken curry/ Roasted Coconut Chicken Curry:
- 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…
- 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.
- Now add the ground coconut masala, mix add. Add water till it covers the chicken pieces along with the spices.
- Close the cooker lid and cook it for 5 whistles in medium flame.
- 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.
- Serve hot with Rice, Pathiri, Appam, Pidi.
So that’s going to wrap it up with this special food varathuarache chicken curry/ roasted coconut chicken curry recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
