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Saturday, 25 June 2016

Kozhi Kurumulaku Varutharacha Curry / Chicken in Roasted Coconut- Pepper Gravy


Ingredients:

1 kg chicken, cut into pieces
3 onions, sliced
2-3 green chillies, chopped
2 big tomatoes, chopped
30-50 gm cashew nuts
3/4 tsp turmeric powder
1 tsp chilli powder
3/4-1 tbsp crushed pepper
3-4 sprig curry leaves
3/4 cup grated coconut
1 tbsp black pepper corns
1/2 tsp garam masala
few chopped coriander leaves
salt to taste
oil

Preparation:
  1. Cut and clean chicken pieces. Soak the cashew nuts in little water. 
  2. In a pressure cooker, add the cleaned chicken pieces, sliced onions, chopped green chillies, turmeric powder, chilli powder, crushed pepper, chopped tomatoes, 2 sprig curry leaves and salt and mix well.
  3. Add 1/2-3/4 cup of water to this and pressure cook for 1 whistle.
  4. In the meantime, heat a pan and add grated coconut, black pepper corns and 1 sprig curry leaves and fry for few minutes. Then add little coconut oil to this and fry till golden brown.
  5. Remove it from the flame and then grind it with the soaked cashew nuts to a smooth paste and keep it aside.
  6. Open the cooker when the pressure releases and transfer the cooked chicken with its gravy to another pan and keep on medium flame.
  7. When it starts to boil, add ground coconut paste and boil well till the gravy thickens. Adjust the  salt.
  8. Then add garam masala and few curry leaves and mix well. 
  9. Add chopped coriander leaves and switch off the flame. Serve with pathiri, ghee rice, appam etc...

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