Here’s another chicken recipe from my kitchen.Today I’m gonna share the recipe of Authentic South Indian Varutha Kozhi Curry/Fried Chicken Curry.
South Indian Cuisine includes the cuisines of the 5 southern states of India-Andra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.
The similarities among the 5 states’ cuisines include the presence of rice as a staple food,the use of lentil and spices, dried red chillies and fresh green chillies, coconut and native fruits and vegetables including tamarind,plantain,snake gourd, garlic and ginger.The four cuisines (Kerala, Karnataka,Tamil and Andra) have much in common and differ primarily in the spiciness of the food.
Kerala cuisine is very diverse,a diversity is best classified on the basis of the various communities.The Syrian Christian dishes and Malabar Muslim dishes are famous.
Varutha Kozhi Curry is one of the favorite dish of Kerala Christians.Other dishes include chicken stew ( this I have already shared),meat thoran(dry curry with shredded coconut), sardine and duck curries,Meena miles( spicy stewed fish.
I have used Country chicken to make this curry.As I have already explained the reason behind it.For my new readers, I would request you all to go through it.You can find it here.
In this curry,the chicken pieces are marinated and fried before making the curry.As this is a South Indian dish, coconut oil and curry leaves are key ingredients.This lip smacking chicken dish tastes better with the chicken cut into smaller pieces.This dish can be served with roti,appam(rice flour pan cakes which have soft,thick , white spongy centres and crisp,lace like edges) and rice.
You can also add coarsely crushed pepper corns to this dish at the end of cooking process.I have not added black pepper as per my daughter’s wish.She likes mildly spiced curries.
Now let us see what all ingredients we need to prepare this dish.
Chopped onions and tomatoes
Tamarind pulp mixed in half cup of water
- Country chicken-250gms
- Red chillies-2
- Ginger- 1tsp, chopped
- Garlic- 2tsp, chopped
- Red chilli powder- 1/2 tsp
- Turmeric powder- 1/2 tsp
- Lemon juice- 1/2 tsp
- Salt to taste
- Coconut oil 4tbsp
- Onion- 1, medium sized, chopped
- Curry leaves-8-10
- Tomatoes- 1, medium sized, chopped
- Coriander powder- 1tsp
- Tamarind -1tbsp, mixed in half cup of water
- Garam masala- 1/2 tsp
- Black pepper corns- 8-10, coarsely crushed (optional)
- Coriander leaves – 1tbsp, chopped,for garnishing
- Make a paste of red chillies,ginger and garlic.I have used mortal and pestle.
- Wash the chicken and set aside.
- Mix together the red chilli paste, chilli powder, turmeric powder, lemon juice and salt.Marinate the chicken in this masala mix for at least 3hrs in a refrigerator.
- In a nonstick pan,heat 2tbsp of coconut oil and saute the marinated chicken on medium flame till chicken pieces are dry and a little browned.It will take 8-10′.Then remove the pan and set aside.
- Take another pan and add the remaining oil to it (you can use the same pan also,in that case remove the chicken pieces and add remaining oil to it).Saute onions and curry leaves till onions turn brown in colour.
- Add the tomatoes,when tomatoes turn mushy add salt, coriander powder.Cook till the oil starts separating from the masala, keep stirring in-between.
- Add the chicken and 1/2 cup of water.Cover and cook till the chicken is almost done and the masala coats the pieces.
- Now add tamarind pulp mixed in half cup of water.Add the garam masala powder.Cook on low flame for 10′, stirring in-between.
- Adjust the seasoning and if you wish to add coarsely crushed pepper corns,this is the right time.Mix it nicely.
- Garnish with chopped coriander leaves.
- Serve it with a bowl of rice and enjoy this lip smacking chicken dish from South India.
Note:Do not add too much of water,as the gravy in this dish is kept semi–dried or with a thick consistency so that it just coats the chicken pieces.
Red chilli paste made using mortal and pestle
Marinated country chicken
Saute the marinated chicken on medium flame
Marinated chicken turns brown after 8-10′
In another pan saute chopped onions,curry leaves and green chillies (green chillies are optional)
Saute till onions turn brown in colour
Add chopped tomatoes
Tomatoes turned mushy
Add salt and coriander powder
Cook till oil start separating from masala
Add sauted chicken pieces
Add half cup of water,cover and cook till the chicken is almost done
Chicken is almost done
Add tamarind pulp mixed in half cup of water
Add garam masala powder,cook on low heat for 10′
Adjust seasoning ,add coarsely crushed pepper corns if you like
Garnish with chopped coriander leaves and serve with a bowl of rice.
This dish will go well with chapatis and appam also. Hope u like it.Do try this lip smacking chicken dish from South India. I’m sure you’ll enjoy it.