Varutharacha Chicken Curry

Ingredients

• Chicken - 1/2 kg
• Onion - 2 whole
• Green chilies - 4 whole
• Ginger - 1 piece
• Garlic - 5 clove
• Tomato - 2 whole
• Coconut - 1/2 cup
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander powder - 2 tsp
• Fennel seeds - 1/2 tsp
• Shallots - 5 whole
• Cardamom pods - 2 whole
• Cloves - 3 whole
• Cinnamon stick - 1 whole
• Curry leaves
• Coriander leaves
• Mint leaves
• Cooking oil
• Salt
• Water - 1/2 cup

Instructions

1. 1If using a fresh coconut, grate it first; heat a dry pan over medium heat and roast the grated coconut together with the shallots, cardamom pods, cloves, and the cinnamon stick, stirring, until the coconut turns brown and fragrant.
2. 2Transfer the roasted mixture to a grinder, add 1/2 cup water, and grind to a smooth paste; set the roasted coconut paste aside.
3. 3Make a small paste of the ginger and garlic by crushing or grinding them together and set it aside.
4. 4Heat the pressure cooker over medium heat, add a splash of cooking oil, then sauté the onions, green chilies, ginger-garlic paste, and tomatoes until the onions are soft and the tomatoes begin to break down and become saucy.
5. 5Add the turmeric powder, coriander powder, red chili powder, and powdered fennel seeds (grind the fennel seeds first if needed) and sauté until the raw spice smell has gone.
6. 6Add the chicken pieces, pour in 1 cup of water, season with salt, and stir everything together so the chicken is well coated.
7. 7Cover the pressure cooker, cook for 2 whistles, then wait for the steam to escape before opening the lid and stirring the curry.
8. 8Stir in the roasted coconut paste along with the curry leaves, coriander leaves, and mint leaves, bring the curry to a boil, and let it boil for 2-3 minutes so the flavors mingle.
9. 9Taste and adjust seasoning, remove from the heat, and serve hot with Kerala porotta or ghee rice for a traditional pairing.