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Thengapal Chertha Varutha Kozhi Kari - Chicken Curry with Coconut Milk

Thengapal Chertha Varutha Kozhi Kari - Chicken Curry with Coconut Milk

Ingredients :

Serves: 4

A Muslim dish

  1. 500 gms chicken
  2. 1 ½ tbsp + 5 ½ tbsp ghee
  3. 2 medium-sized onions, sliced
  4. 2 medium-sized potatoes, sliced
  5. 2 cups coconut milk (1st extract)
  6. 1 tsp salt
  7. 6 green chillies, slit
  8. 2 stalk curry leaves
  9. 2 springs coriander leaves, chopped

Ground to a fine paste:

  1. 8 shallots, chopped
  2. 6 cloves garlic, chopped
  3. 8 dry red chillies, torn into pieces
  4. 3 cloves
  5. 2 * 8-cm sticks cinnamon, broken into pieces
  6. 20 black peppercorns
  7. 2 tsp poppy seeds (khus-khus)
  8. 1 tsp coriander powder
  9. 1 tsp turmeric powder
  10. ¼ cup water

Method of Preparation :

  • Cut chicken into 5-cm pieces, wash well and pat dry.
  • Rub ground paste into chicken and marinate for 20-30 minutes.
  • Heat 1 ½ tbsp ghee in a kadhai, add onions and potatoes, and fry till potatoes are cooked and onions turn translucent. Remove from kadhai, drain and set aside. Reserve ghee in the kadhai.
  • Place chicken in a fresh pan with coconut milk and salt. Place pan over low heat and cook for about 10 minutes, till chicken is half done.
  • Add green chillies, curry leaves and coriander leaves, and continue cooking till gravy thickens. Remove from heat and separate chicken pieces from gravy.
  • Add 5 ½ tbsp ghee to reserved ghee in the kadhai and place over high heat. Add chicken pieces and fry till brown. Mix in reserved potatoes, onions and gravy.
  • Serve with rice, porotta, appam or idiappam.
Thengapal Chertha Varutha Kozhi Kari - Chicken Curry with Coconut Milk

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