A typical Kerala style recipe for chicken curry known to be “തേങ്ങാ വറുത്തരച്ച കോഴിക്കറി“. This is a well-accepted side dish for main courses like  Malabar Parotta, Appam & Chapati. The richness given by its ingredients makes this a tasty- mouthwatering side dish.

Ingredients

For marinating  (Bowl 1)

1. Chicken :                  1 kg
2. Chilli powder :         1 Tsp
3. Turmeric powder : ½  Tsp
4. Ginger garlic paste :   1 Tsp
5. Salt : ½  Tsp

For masala  (Bowl 2)

1. Coconut :               1C
2. Chilli powder :      3 Tsp
3. Coriander powder :  2 ½  Tsp
4. Turmeric powder : ½  Tsp
5. Chopped garlic : 3 cloves

Whole spices

1. Fennel seeds : ¼  Tsp
2. Cardamom :        2
3. Cloves.        :        2
4. Star anise  (തക്കോലം )  :        1
5. Cinnamon:          1

For gravy  (Bowl 3)

1. Sliced  onion       :            2
2. Chopped garlic :              2 ½  Tbsp
3. Chopped ginger :            1 Tbsp
4. Chopped green chilly :  3
5. Chopped tomato :         1
6. Curry leaves :                 3 sprigs
7. Oil                            :       1 ½  Tbsp
8. Salt for taste

Method :-

• Marinate the chicken with ingredients in Bowl 1 & keep it for minimum 1/2 hour.

Preparing Masala

• Heat kadai/ pan on the stove and dry roast the coconut ( I used to keep roasted coconut as it can be stored for months )
• Once the color changed to light golden brown, add the garlic and whole spices.
• Fry it for another 4 to 5 minutes and then add the chilli, coriander and turmeric powder.
• Fry it for another 5 to 6 minutes or until the color will become golden color.
• Once it get cooled, put it in a mixie or blender and powder it in dry.
• Then pour some water and make it as a fine paste.

• Keep one kadai on the stove and pour the oil, once it heated add the bowl 3 ingredients except the tomato.
• Fry the ingredients and once the color change to light brown,  add the marinated chicken
• Saute the chicken for another 5 to 6 minutes.
• Add the ground masala paste along with approximate 1/2 Cup of water and the right amount of salt.
• Close the lid and allow it for boil
• Once boiled well, add the chopped tomato.
• Close the lid again and cook until the chicken became tender and the gravy will become thick.

Tips: According to your taste you can adjust the amount coconut , spices, oil  etc
While frying the coconut keep the flame on medium ,  to avoid over burning of the same. Over burned coconut will make the  gravy  bitter.