Delicious spicy chicken curry made using roasted spice masala and coconut masala which is so yummy with rice.
This chicken curry is made using roasted whole spices masala which tastes super delicious. The freshly roasted spices give so much flavor to the chicken curry and make it super yummy.
Varutharacha Chicken Curry Recipe
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Recipe type: Main
Cuisine: Indian
Serves: 6 serving
Ingredients
Coconut Oil - ¼ cup
Fennel seeds / Sombu / Saunf - 2 teaspoons
Cumin Seeds / Jeerakam - 1 teaspoon
Bay Leaf - 1
Cardamom / Yelakai - 5
Cloves / Krambu - 5
Cinnamon / Pattai - 1 stick
Brinji Ilai / Pandan Leaf - 1
Chicken - 1 kg
Shallots - 30 peeled and chopped finely
Tomato - 4 to 5 chopped finely
Green Chillies - 2 slit
Ginger Garlic Paste - 2 tablespoons
Potato - 1 peeled and cubed
Salt to taste
Tomato - 1 chopped for adding last
Curry Leaves a handful for adding last
TO ROAST & GRIND:
Dry Red Chilli - 10 to 12
Coriander Leaves - 4 tablespoons
Cumin Seeds - 2 teaspoons
Black Pepper - 2 teaspoons
Curry leaves a handful
TO GRIND:
Coconut - 1 cup grated
Roasted Gram Dal / Pori Kadalai - 1 teaspoon
Fennel Seeds / Sombu / Saunf - 1 teaspoon
Instructions
Heat a pan, add whole spices to toast. Cook till golden. Take it in a blender and puree till smooth. Set aside.
Take coconut, gram dal, fennel and grind to a smooth paste.
Now heat oil in a pan, add in whole spices, onions and cook till golden.
Add in ginger garlic paste and saute till raw smell leaves.
Add in tomatoes and curry leaves and mix well.
Add in chicken and cook till 5 to 6 mins.
Add in roasted coconut masala and water. Mix well.
Add this in a pressure cooker and cook for 2 whistles.
Take it off the heat and open the cooker.
Add in potatoes and cook till it is done.
Add in coconut masala and simmer for 10 to 15 mins.
Take the curry off the heat and add in tomato and curry leaves.
Serve it.
