Chicken Varuthaarcha Curry

Ingredients
Chicken ½ kg
Tomatoes 2 small
Onions 3 medium
Green chilly 1 or 2
Turmeric powder ¼ tea spoon
Coriander powder 4 tea spoons
Pepper corns 1 teaspoon
Garlic cloves 7
Ginger 1 inch piece
Curry leaves few
Coconut milk 1cup thick
Garam masala 1 tea spoon
Small onions 5
Coconut oil 1 table spoon

How to prepareWash and clean chicken.

Marinate this with ¼ tea spoon turmeric powder,1/2 teaspoon chilly powder and salt.

Keep one hour in fridge.
Chop onions(very thin) and tomatoes (big pieces).

Grind garlic, ginger and black pepper corns together.

If your garam masala doesn’t contain fennel seeds, add a pinch to grind.

Mix all the powders, ground paste , chopped onions and tomatoes with chicken.

Add enough salt and one cup water.

When it begins to boil allow it to cook on a low flame.

When the chicken is completely cooked add coconut milk and boil.

Remove from fire and mix with few curry leaves and slit green chillies.
Chop small onions.

Heat coconut oil , fry these onions.

Frying few curry leaves also will add taste.

When oinions turn brown add this into the curry.

 

Kerala Chicken Curry recipe

Ingredients
15  medium sized pieces (about 800  grams) of chicken
2  medium onion(s) sliced
2  cup(s) grated coconut
8  cloves garlic
1  tablespoon(s) each of coriander and red chilli powders
1  tablespoon(s) juliennes of ginger
2  green chilli(es) slit
2  whole red chilli(es)
1  teaspoon(s) turmeric powder
12  curry leaves
2  tablespoon(s) oil
2  cup(s) water
salt to taste
finely chopped coriander leaves for garnishing (optional)

Preparation

Heat half the oil in a heavy-bottomed pan on medium level till hot. Add the garlic, coriander and red chilli powders along with the grated coconut. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Allow to cool and grind with little water to make a thick paste. Heat the remaining oil in the same pan and add the curry leaves, ginger, green chilli(es) along with the chopped onions. Fry on medium level for about 3  minutes or till the onions are light brown in color. Add the chicken, turmeric powder, whole red chilli(es), water and the coconut paste. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25  minutes or till the chicken is tenderised. Garnish with finely chopped coriander

portugese chicken curry

Ingredients:
2 pounds bonelesschicken pieces
Salt
2 tablespoons vegetable oil
2 red peppers
2 cloves garlic
3 tea spoons of Nando's Sauce
375ml coconut milk
1 tablespoon turmeric
1 tablespoon chilly poweder
1 tablespoon corriander powder
1 tablespoon mix of all spices (garam masala)
1 1/2 tablespoon tomato paste
2-3 big onions
3 drops of lemon extract


Directions:

Cut chicken breast fillet into smaller pieces
Marinate the same with Nando's sauce, chilly, salt and lemon extract
Keep it for atleast 30 mns

Preheat vegetable oil in a large deep saute pan. Add finely chopped onions onto it, add ginger garlic paste and saute it till it becomes transparent.

add a bit of garam masala to it
add tomato paste and mix well for atleast 7-8 mns

now add marinated chicken pieces onto it and mix well
allow it to absorb all spices well

add coconut milk to it and mix well
add corriander powder to it

Mix well and allow it to cook for atleast 20 mns with a lid

This recipe serves/makes 3