Varutharacha Kozhi Curry | Varutharacha Mutton Curry
Ingredients
- 1 kg Chicken with bones
- or
- 1 kg Mutton
- 1 no Onion sliced, big
- 2 nos. Green chillies
- 1 stalk Curry leaves
- 1 no. Tomato Big or 2 small ones.
- 4 sticks Cinnamon Karugapatta
- 2 nos Cardamom Elakka
- 4 nos Cloves Grambu
- 3 tbsp Whole coriander seeds
- 4 nos Dry red chillies Kollamulaku
- 1 cup Coconut grated
- 8 nos Pepper corns Kurumulaku
- 1 tsp Masala powder Any chicken or mutton masala powder
- 8 nos Garlic cloves
- 2" piece Ginger
- 3 nos Small onions Kunjulli
- 1/2 tsp Fennel seeds Perumjeerakam
- 1/2 tsp Poppy seeds Kashakasha
- Coconut oil for cooking
- 1 tsp Turmeric powder
- Salt As reqd
- Coriander leaves For garnishing
Instructions
- Clean and cut chicken into small pieces.
- :- If using mutton, then cook it in a cooker with some turmeric powder, ginger, salt and water.
- Heat up a pan or a kadai.
- Add cinnamon, cardamom, cloves, coriander seeds, dry red chillies, grated coconut, peppercorns, masala powder, garlic, ginger, small onions, fennel seeds and poppy seeds one by one.
- Fry them on a medium flame, until it starts to emit a nice aroma.
- When they turn red in colour, switch off the flame.
- :- Don`t fry too much and burn everything as it will spoil the taste of gravy.
- Grind the above into a smooth paste adding sufficient water.
- Heat oil in the same pan or kadai.
- Add onions and curry leaves and saute.
- Add green chillies followed by tomato and fry for a while.
- Add drained chicken or cooked mutton.
- Add turmeric powder and salt.
- Add a little water and mix well.
- Cook for 10 mins.
- Add the masala paste and mix well.
- Cover and cook for 15 mins.
- Remove the lid and cook on a medium flame, until the oil comes on top and the gravy becomes thick.
- Garnish with coriander leaves.
Notes
You can visit this link Chicken Pepper Fry. You can also visit this link Beetroot Chicken Cutlet.
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