Varutharacha Chicken Curry

Yum

Ingredients :(Serves 4)


1/2 Kg  -     Chicken (Cut into small pieces)    
1/4 Cup -   Grated Coconut                         
2 Tbsp.  -    Coconut Oil
1 Tbsp.  -   Ginger Chopped
1 Tbsp.  -   Garlic Chopped 
2 Tbsp.  -   Sliced Coconut pieces
1 Cup     -   Onion thinly sliced
2 No.     -    Green Chilly Sliced
1 tsp.     -    Chilly Powder
1/2 tsp.  -     Coriander Powder
1/4 tsp.  -     Turmeric Powder
1/2tsp.   -      Pepper powder
3/4 tsp.  -     Garam Masala Powder
1 Cup    -      Thin Coconut milk
1 Cup    -     Thick Coconut milk
2 Sprigs   -    Curry Leaves
Salt as needed


For Tempering                                   
1 Tbsp.  -   Coconut Oil
1/2 tsp.  -    Mustard Seeds
3           -     Dry Red Chilly
2           -    Shallots Sliced
1 Sprig  -    Curry Leaves
1/4 tsp.  -    Red Chilly powder


Method:
To make the Curry

1. Dry roast  Grated Coconut in a pan on medium heat until brown,cooland grind it into a smooth paste. Keep it aside.
2. Heat 2 tbsp. of Coconut Oil in a pan on medium  heat and saute the Coconut pieces, chopped Ginger and Garlic for few seconds.(slightly brown).
3. Add Onion and Green Chilly and fry till the Onion becomes golden brown.
4. Lower the heat and add Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder and saute till its raw smell is gone for about 3 minutes.
5. Add the Chicken and fry on high heat for a minute; add the Salt, Curry Leaves, ground roasted Coconut paste and thin Coconut Milk; cook covered till the Chicken is done.
6. Once the Chicken is cooked well, add the thick Coconut Milk and heat till it starts to boil . Switch off the heat and keep it covered for 5 minutes.

To make the tempering:

1. Heat Oil in another pan on medium heat and splutter Mustard Seeds.
2. Add Whole Red Chilly, Shallots and Curry Leaves and saute till browned. Finally add the red chilly powder and switch off the heat.
3. Pour the tempering over the chicken curry and serve.