Kozhi Varatharacha Curry

Kozhi Varaharacha Curry

INGREDIENTS

Chicken - 1 kg (curry cut) Coconut oil - 3 tbs Coconut grated - 1 Cup

Thin coconut milk - 2 Cups Coconut chopped - 1/2 Cup

Thick Coconut milk- 3/4 Cup

Garlic - 2 tbs (coarsely ground) Ginger - 2 tbs (coarsely ground)
Big onion - 4 nos (Sliced)

Turmeric powder - 1/2 tsp Kashmiri chilli powder - 2 tbs Coriander powder - 11/2 tbs Garam Masala powder - 1 tsp

For Tadka:

Shallots- 5nos

Kashmiri chilli powder - 1/2 tsp Mustard Seeds -1tsp Dry red chillies - 4 - 5 nos Curry Leaves

METHOD OF PREPARATION

1. Add the grated coconut to a pan and dry roast it till golden brown on medium heat. Once done, cool it down and transfer it into a small jar of the mixer and grind it by adding 3tbsp of water into a fine paste. Keep it aside until required.
2. Pour coconut oil into a wide kadai. Then add the ginger and garlic to the pan and wait until the raw smells goes off and the ingredients become light brown.
3. Add onions to the pan and saute until light brown. Add salt as required at this stage.
4. Reduce the flame to low before adding masala and thereafter, add turmeric, chilli powder, coriander powder and 1/2tsp of garam masala(save rest for later). Saute this until the raw smell of masala goes off.
5. Add the chicken pieces and combine well until the masala is coated on the chicken.
6. Once combined well, add 1/2 cup of thin coconut milk to the pan and mix well. After 5 mins, add 1.5 cups of coconut milk and cook until chicken is half cooked.
7. Once chicken is half cooked, add the dry roasted coconut paste to the pan and mix well.
8. Taste the mix and add salt as required. 
9. Now add the chopped coconut pieces to the pan and mix well and cook for 5mins.
10. Add 1/2tsp garam masala at this point and add the thick coconut milk to the pan.
11. Now it is time to do the tadka and make sure you use pure coconut oil for this.
12. In a small pan, add 3 tbsp coconut oil, add mustard (wait until it crackles), add shallots, dried red chillies and a handful of curry leaf. Once it is done, add 1/2 tsp Kashmiri chilli powder, just for colour.
13. Pour this over the curry and mix well. Cook for another 5mins.
14. Kozhi Varathracha Curry is ready and it tastes best with putty, appam, idiyappam, chapathy or even rice. Basically, enjoy it with any combination and it tastes amazing.

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