How to Prepare Appetizing Varathuarache Chicken curry/ Roasted Coconut Chicken Curry

Varathuarache Chicken curry/ Roasted Coconut Chicken Curry.

You can have Varathuarache Chicken curry/ Roasted Coconut Chicken Curry using 27 ingredients and 6 steps. Here is how you cook that.

Ingredients of Varathuarache Chicken curry/ Roasted Coconut Chicken Curry

1. Prepare 750 grams of Chicken -.
2. You need 2 of Onion - medium sliced.
3. It's 1 inch of Ginger - crushed.
4. You need 3 of Potatoes - cubed.
5. It's 2 of Green chili - slitted (optional).
6. Prepare of Salt - as needed.
7. It's of To temper :.
8. Prepare 2 tbsps of Coconut oil -.
9. It's 1 tsp of Mustard seeds -.
10. Prepare 3 of Dry Red chills - broken.
11. Prepare of Curry leaves - few.
12. You need 4 of Pear onions / small - sliced.
13. Prepare 2 tbsps of Coconut oil -.
14. Prepare 4 / of onions Small pearl - sliced.
15. It's 3 cloves of Garlic - chopped.
16. You need 1   1/2 cups of coconut coconut Fresh / frozen (thawed) -.
17. You need 1 tbsp of Perinjeerakam fennel seeds / -.
18. It's 2 of Cinnamon - pieces.
19. Prepare 5 of Cloves -.
20. It's 4 of Cardamom -.
21. Prepare 1 of Bay leaf -.
22. Prepare 1/2 tsp of Pepper -.
23. Prepare of Curry leaves - few.
24. It's 1/2 tsp of Turmeric powder -.
25. You need 2 tbsps of Red chilli powder -.
26. You need 3 tbsps of Coriander powder -.
27. Prepare 1/2 tsp of Garam masala -.

Varathuarache Chicken curry/ Roasted Coconut Chicken Curry instructions

1. First roast all the ingredients under Coconut masala, add oil, when hot add whole Garamond masala spices, pepper corns, fennel seeds, curry leaves, garlic, pearl onions. Roast well, then add coconut, fresh coconut tastes best but can also substitute with frozen coconut, if using frozen then make sure you thaw them to room temperature. Add and roast it in medium flame until it turns golden brown, keep the flame to the lowest setting then add turmic powder, red chili powder, coriander powder, g....
2. Heat a cooker pan or heavy bottom pan, add coconut oil, add mustard seeds when it splutters add broken dried red chilli, curry leaves, small onions. Then add crushed ginger, splitted green chilies and sauté well. When roasted add thinly sliced onions and cook till it turns brown. Add cubed potatoes, mix well, then the chicken pieces. Mix well and cook for 10 minutes. Add salt as required..
3. Now add the ground coconut masala, mix add. Add water till it covers the chicken pieces along with the spices..
4. Close the cooker lid and cook it for 5 whistles in medium flame..
5. Open after the pressure is released on its own. If you prefer your curry to be bright red color, you can again temper the curry at the end. Heat oil add finely sliced pearl/small onions, curry leaves. When it turns brown add a tsp of Kashmiri red chilli powder or if you can bear the spiciness go ahead and add regular chilli powder. Immediately transfer to your curry..
6. Serve hot with Rice, Pathiri, Appam, Pidi..