"Varutharacha Kozhi" Curry (Traditional Fare)

INGREDIENTS:
Chicken: 500 g cut into bite-size pieces

Coconut: ½ grated

Coriander seeds: 1 tbsp

Dry red chilli: 6

Whole black pepper: 2 tsps

Fennel: 1 tsp

Cardamom: 2

Cloves: 4

Cinnamon: 1”piece

Shallots: 1 cup sliced

Garlic: 10 pods

Ginger: 1’piece

Turmeric powder: 1/2tsp

Curry leaves

Coconut oil: 2 tbsp

Salt to taste

METHOD:

To make the masala paste, first, dry roast coconut, coriander seeds, pepper, chilli, cardamom, cloves, fennel, cinnamon, a few curry leaves, ginger, garlic & shallots to a deep brown colour. Cool & grind without water.(This will give the paste a rich colour.)

In a kadai, pour oil, add chicken, stir till it changes colour.

Add turmeric powder, a cup of hot water.

Cover & cook till 3/4^th done.

Now, put in the ground paste & add water according to the consistency you require.

Add salt & a few curry leaves, simmer on low flame till oil clears on top.

Serve with rice, idiappam or tapioca.

I prefer to use whole coriander & spices for the flavour they impart to the dish, also, you don’t have to worry about adulteration.