NAADAN VARUTHARACHA CHICKEN CURRY

INGREDIENTS

Chicken 1 kg Coconut oil 1 tsp Fenugreek 1 tsp Cardmon 4 Cloves 4-5 Fennel seed 1 tsp Cinnamon stick 2 Curry leaves crushed (as per taste) Green chilli 2 Garlic 10-12 pods Ginger 1 piece Kashmiri red chilli powder ½ teaspoon Turmeric powder 1 tsp Coriander powder 1 tbsp Garam masala ½ tsp Salt as per taste Onion 3 Shallots 11

FOR GRATED COCONUT MIX

Grated coconut 3/4th cup Shallots 4 Fennel seeds 1 tsp Black pepper 1 tsp Curry leaves 1 sprig Turmeric 1/4 tsp Kashmiri chilli powered 1/2 tsp Coriander powder 1/2 tsp Garam masala 1/4 tsp

FOR TADKA

Coconut oil 1 tbsp Shallots 4 sliced Fennel seeds a pinch Dried red chilli 2 Curry leaves 1 sprig Red chilli powder 1 pinch

METHOD

■ Put 1 kg chicken into a iron sauce pan

■ Add 1 teaspoon of coconut oil, fenugreek, fennel seeds, cardamom, cloves and cinnamon stick. Also add the crushed ginger, garlic and green chilli.

■ Into the above mix add chopped onions, coriander powder, turmeric, and garam masala.

■ Add one cup of boiling water and mix well. Let it cook.

■ Take another iron bowl. Add grated coconut, chopped shallots, crushed fennel seed, crushed black pepper. Mix them well. Keep stirring till it turns light brown. Into it add turmeric powder, Kashmiri red chilli, coriander powder and garam masala. Saute for 5-6 minutes. Turn off heat and let it cool down before grinding it to paste.

■ Check on the chicken. Give it a stir. Close the lid and let it cook for about 20 minutes. Stir it in between.

■ Grind the roasted coconut with 1/4 cup of water. Pour the paste into the boiling chicken. Add salt to taste. Let it cook for 5 more minutes. Remove from heat.

TADKA

■ Pour coconut oil in a hot pan. Add in the chopped shallots, fennel seeds, dried red chilli, curry leaves and a pinch of red chilli powder. Once done, pour the tadka over the chicken curry.