Saturday, October 16, 2010

Chicken Curry in Roasted Coconut Paste (Varutharacha Chicken Curry)


Ingredients:

Chicken, cubed: 2 lbs
Onion, medium: 2 diced
Garlic cloves: 4 minced
Ginger: 2” minced
Tomato, medium: 1 diced
Green Chilly: 4 diced
Grated Coconut: ½ cup
Cumin Powder: ½ tsp (Can also use cumin seeds)
Coriander Powder: 3 tsp
Chilly Powder: 2 tsp
Turmeric Powder: ½ tsp
Garam Masala: 1/2 tsp
Curry Powder: ½ tsp
Meat Masala: 1 tsp
Vinegar: 1 tsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Coriander leaves: handful
Salt & Oil

Method:
1.                 On a non stick pan on medium-high heat roast the coconut (without using any oil) along with 2 tsp of coriander powder and cumin powder. Make sure you stir the coconut often to prevent it from burning
2.                 Once it is golden brown transfer it to a bowl and let it cool
3.                 In the same pan add 1 Tbsp of oil and sputter mustard seeds
4.                 Add onion and salt
5.                 When the onion turns light brown add curry leaves, garlic, ginger, green chilly, turmeric powder, chilly powder, garam masala, meat masala, curry powder, vinegar, and 1 tsp of coriander powder and stir for about 3-4 minutes
6.                 Now add tomatoes and let it cook until it’s soft
7.                  Add ¼ cup of water, cover the pan, and let it simmer for 5 minutes
8.                 While tomatoes are cooking grind the roasted coconut-power mixture with very little water
9.                 Add cleaned, cubed chicken to the onion mixture in the pan and coat the chicken well with onion and masalas
10.             Cover the pan and let it cook on medium heat. (No need to add water as the water that comes out of the chicken is enough for it to cook)
11.             Once the chicken is cooked add the grind coconut paste into the pan and combine everything
12.             Check for salt and add more if necessary. Let it simmer for about 3-4 minutes in medium-high heat
13.             Right before you turn off the heat throw in the coriander leaves
Mix everything well and serve hot with rice or chapatti!!!

Friday, October 8, 2010

Egg Curry in Coconut Paste (Varutharacha Mutta Curry)




Ingredients:

Eggs, boiled: 5
Onion, medium: 1 diced
Garlic cloves: 3 minced
Ginger: 1 inch minced
Tomato, medium: 1 diced
Green Chilly: 3 diced
Grated Coconut: ½ cup
Cumin Powder: ½ tsp (Can also use cumin seeds)
Coriander Powder: 2 ½ tsp
Chilly Powder: 1 tsp
Turmeric Powder: ½ tsp
Garam Masala: ¼ tsp
Curry Powder: ½ tsp
Vinegar: 1 tsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Coriander leaves: handful
Salt & Oil

Method:
  1. On a non stick pan on medium-high heat roast the coconut (without using any oil) along with 2 tsp of coriander powder and cumin powder. Make sure you stir the coconut often to prevent it from burning
  2. Once it is golden brown transfer it to a bowl and let it cool
  3. In the same pan add 1 Tbsp of oil and sputter mustard seeds
  4. Add onion and salt
  5. When the onion turns light brown add curry leaves, garlic, ginger, green chilly, turmeric powder, chilly powder, garam masala, curry powder, vinegar, and ½ tsp of coriander powder and stir for about 3-4 minutes
  6. Now add tomatoes and let it cook until it’s soft
  7.  Add ¼ cup of water, cover the pan, and let it simmer for 5 minutes
  8. While tomatoes are cooking grind the roasted coconut with very little water
  9. Add the grind coconut paste into the pan and combine everything
  10. Check for salt and add more if necessary. Let it boil for about 3-4 minutes.
  11. Add the de-shelled, boiled eggs, and throw in the coriander leaves
  12. Mix everything well without breaking the eggs
Serve hot!!!