Thengapal Chertha Varutha Kozhi Kari - Chicken Curry with Coconut Milk
A Muslim dish
- 500 gms chicken
- 1 ½ tbsp + 5 ½ tbsp ghee
- 2 medium-sized onions, sliced
- 2 medium-sized potatoes, sliced
- 2 cups coconut milk (1st extract)
- 1 tsp salt
- 6 green chillies, slit
- 2 stalk curry leaves
- 2 springs coriander leaves, chopped
Ground to a fine paste:
- 8 shallots, chopped
- 6 cloves garlic, chopped
- 8 dry red chillies, torn into pieces
- 3 cloves
- 2 * 8-cm sticks cinnamon, broken into pieces
- 20 black peppercorns
- 2 tsp poppy seeds (khus-khus)
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 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.
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