Our spice themed blogs in this issue calls for a spice-rich recipe. We bring to you Kozhi Varutharachathu or chicken cooked in roasted ground coconut and spices from the kitchen of Mystic Spice.
Preparation: 30 minutes
Serves: 1 portion
Chicken 250 grams
Garlic 10 grams
Ginger 5 grams
Shallots 30 grams
Turmeric 2 grams
Coriander powder 8 grams
Chilly powder 4 grams
Tomato 50 grams
Coconut Oil 10 ml
Cinnamon 1 gram
Cloves 1 gram
Fennel 1 gram
Curry leaves 1 gram
Red chilly 1 gram
Mustard seeds 1 gram
Salt to taste.
Clean and cut the chicken.
In a big wok, heat coconut oil and sauté garlic, ginger, shallots, coriander seeds, red chilly and grated coconut until brown. (Stir continuously to avoid burning)
Make a fine paste out of it in a grinder.
Temper mustard seeds and fennel in coconut oil. Then add green chilly, ginger, garlic and curry leaves.
Sauté for few minutes and add sliced onion. Add curry powders (turmeric/coriander/chilly).
Sauté for a few seconds before adding tomatoes. Cook for 10 minutes.
Add chicken to it. Add a little water to cook the chicken.
When the chicken is half cooked, add pasted coconut mix.
Add garam masala towards the end.
Finish with red chilly and curry leaves tempering.