Mulakaracha Kozhi curry

20160705_200735[1].jpg

This chicken curry has only a few ingredients & is a good combination with Kappa/ cooked tapioca. This curry tastes better on sitting and will have a thick, fiery red gravy.

Ingredients:-

  1. Chicken – 500 grams, cut into small cubes
  2. Kashmiri dry red chillies – 20 numbers
  3. Ginger – 1 tbsp
  4. Garlic – 6 big cloves
  5. Vinegar – 1 tbsp.
  6. Coconut oil – 2 tbsps.
  7. Onions – 4 medium, finely chopped
  8. Curryleaves – a few
  9. Water – 1/4 cup + 1/2 cup
  10. Grated coconut – 3/4 cup
  11. Shallots – 3 numbers, sliced
  12. Garam masala powder – 1/2 tsp.
  13. Salt to taste

Method:-

  1. Soak the dry red chilies in hot water for 3-4 hours. Drain out all the water from the chillies. Grind the chillies along with ginger, garlic & vinegar to a smooth paste without adding any water.
  2. In a pan, roast the grated coconut along with the sliced shallots & few curryleaves till golden brown & crisp. Grind to a smooth paste.
  3. Heat the coconut oil & stir in the onions + the curryleaves.
  4. Cook till the onions turn golden brown in colour.
  5. Add the ground chilli paste & cook for 10 minutes.
  6. Add the chicken, 1 tsp of salt & fry for 2 minutes.
  7. Add 1/4 cup of water & cover cook for 10 minutes.
  8. Add the coconut paste, 1/2 cup of water, the garam masala powder & cover cook further for 15 minutes on low heat.
  9. Let this curry sit for atleast 3-4 hours before serving.
  10. Serve hot with steamed tapioca.

Source :- Magic oven by Lakshmi Nair, recipe slightly modified.

Advertisements
This entry was posted in chicken, Lakshmi Nair recipes, Traditional Kerala dishes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s