Varutharacha Kozhi curry- Kerala style Chicken Curry with roasted spices

The taste of ground roasted masalas in any curry, especially a chicken curry would definitely be loved by any person who loves non vegetarian food. Chicken lovers can hold their breath and jot down the recipe, as this one is a real hit in most households. As for me, I always was, am and will be a fan of varutharacha chicken curry. Here the recipe follows the same method of ground roasting, but I have made use of powdered masalas and hence no need for grinding them.

Chicken curry when cooked the right manner would taste better. This curry is made with the special technique of roasting the masalas, and let me tell you this technique makes your chicken curry taste great. Usually, this technique of cooking is used if you want give more stress to the taste of the masala. The flavor comes out well only when you have your own homemade garam masala. The method of preparation of Garam masala will be published in the coming week. So before that, just check out the recipe for varutharacha chicken curry, the traditional Kerala chicken curry from FoodoMania.

Ingredients

·         Chicken- 1 kg

·         Onions- 2 large

·         Green chilies- 2

·         Tomatoes- 2 nos

·         Ginger garlic paste- 1 tsp

·         Chilly powder – 1 ½ tsp

·         Coriander powder- 4 tsp

·         Garam Masala – 1 ½ tsp

·         Turmeric powder- ¼ tsp

·         Oil

·         Curry leaves

Method

·         Take a small pan and heat it

·         Do not add any oil

·         Add chilly powder, coriander powder, turmeric powder, garam masala and roast it in low flame

·         Pour 1 ½ cups of water into the roasted masala and allow it to boil it for a second or two

·         Now you may switch off the pan and keep it aside with the masala paste

·         Take a large pan or tava and heat it

·         Pour some oil to it and heat it

·         Add the finely cut onions and green chilies and sauté till golden brown

·         Add ginger garlic paste and sauté for 2 min

·         Now you may add the finely cut tomatoes and sauté for yet another 2 min

·         After that you may add the chicken pieces to it

·         Add half a cup of water

·         Add some salt and allow it to boil

·         As soon as the water in the pan with chicken pieces boil, you may simmer the flame and close it with a lid

·         Allow the chicken pieces to cook for 5 mnts. Make sure you do not overcook the chicken

·         After 5 mnts, open the lid and pour the masala paste and mix well

·         Close the lid after checking the water content in it. if you feel that water is less, add a bit of it, maybe half a cup would do

·         Allow it to cook for 10 mnts

·         After 10 mnts, switch off the flame and remove the contents to a serving bowl

·         Serve hot with chapattis, puris, rice or parattas.

·         Enjoy!!