Kozhi Varutha Curry (Fried Chicken Curry)
This is a rich and spicy "finger licking good" curry. For those of you counting calories, I would not recommend this dish. This curry simmers in rich coconut milk and spices. But it tastes so good that you won't be able to help yourself. I tried this dish for our Easter Gathering 2012 and it was a success!Even the worst of critics said that it was delicious. This pairs well with ghee rice or "Neychooru", raita, pickle and pappadam.
Whole Chicken Cut Pieces- 2lb ( I always use Halal meat-it's fresh and pre cut.)
YUM!YUM!YUM!Let me know how you liked it.
P.S.It is spicy,don't say that I didn't tell you!
This is a rich and spicy "finger licking good" curry. For those of you counting calories, I would not recommend this dish. This curry simmers in rich coconut milk and spices. But it tastes so good that you won't be able to help yourself. I tried this dish for our Easter Gathering 2012 and it was a success!Even the worst of critics said that it was delicious. This pairs well with ghee rice or "Neychooru", raita, pickle and pappadam.
Prep Time-45 minutes Actual Cook Time-1 hour 15 minutes
IngredientsWhole Chicken Cut Pieces- 2lb ( I always use Halal meat-it's fresh and pre cut.)
For the marinade
Chilly powder-2 tsp
Turmeric powder-½ tsp
Vinegar-2 tsp
Lemon juice-half a lemon
Salt
For the curry
Large onion (sliced finely)-3/4
Tomato (quartered and sliced)-3
Ginger garlic paste-4 tbsp
Coriander powder-4 1/2 tsp
Chili powder-2 tsp
Homemade garam masala- 1 1/2 tsp
Coconut Milk- 1 can (The one you get in the can,I just add water to half the can too)
Curry leaves- 2 sprigs
Salt, to taste
Oil for shallow frying
Directions
1.Mix together all the ingredients for the marinade with enough salt and then rub this all over the chicken pieces making sure that the meat is well coated. I sometimes use Lawry's Garlic Salt instead of the regular table salt. Leave to marinate for at least 30 minutes, leaving it longer makes it more yummier.
1.Mix together all the ingredients for the marinade with enough salt and then rub this all over the chicken pieces making sure that the meat is well coated. I sometimes use Lawry's Garlic Salt instead of the regular table salt. Leave to marinate for at least 30 minutes, leaving it longer makes it more yummier.
2.In a non-stick pan, heat just enough oil for shallow frying and fry the chicken pieces, in batches, until browned and 3/4 the way cooked. Drain and remove to a plate.
3.In the same pan, brown the onions in the remaining oil until tender, add the ginger-garlic paste and saute for 1 minute.
4.Add the spices—chili, coriander and garam masala—and fry for a few minutes on medium heat. The masala must lose its raw taste and smell before adding tomato and curry leaves.
5.Cook until tomatoes are tender.
6.Now add the fried chicken pieces and stir to coat in the masala.
7.Pour in the coconut milk and let everything comes to a gentle boil. Reduce the flame, let simmer covered till the chicken is cooked through.
8.Season with salt and a squeeze of fresh lime juice.
4.Add the spices—chili, coriander and garam masala—and fry for a few minutes on medium heat. The masala must lose its raw taste and smell before adding tomato and curry leaves.
5.Cook until tomatoes are tender.
6.Now add the fried chicken pieces and stir to coat in the masala.
7.Pour in the coconut milk and let everything comes to a gentle boil. Reduce the flame, let simmer covered till the chicken is cooked through.
8.Season with salt and a squeeze of fresh lime juice.
YUM!YUM!YUM!Let me know how you liked it.
P.S.It is spicy,don't say that I didn't tell you!
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