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Thengapal Chertha Varutha Kozhi Kari - Chicken Curry with Coconut Milk
Ingredients of Thengapal Chertha Varutha Kozhi Kari
Serves: 4
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 of Thengapal Chertha Varutha Kozhi Kari
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.
