Kozhi Varutha Curry (Sauted Chicken in a spicy gravy)

Kerala- God's own country is an exotic mixture of nature's very best. The culture, the scenic beauty of the coconut lagoons and the delicacies of this state is an "out of this world" experience. And am proud to be called a "Malayalee". Speaking of delicacies, Coconuts grow in abundance in Kerala, hence grated coconut and coconut milk is widely used in every single keralan dish.

The recipe of Kozhi (Chicken) Varutha (fried) Curry is what am going to share with you today but without the coconut!! That's right...In this fast paced life, no one has really time to break a coconut, grate them and grind it in a mixer and later on washing all those used vessels...Aaaah...ask me about it!

"Love and Calories" promises to bring the same taste but without the coconut! Adipoli!! ;)

Ingredients

• Chicken - 1.2 kg (with bone) or 700 g (boneless)
• Black peppercorns - 1/2 tsp pounded
• Cardamom pdr - 1/2 tsp
• Clove pdr - 1/4 tsp
• Cinnamon pdr - 1/4 tsp
• Coriander leaves - 4 tsp chopped (Garnishing)

Coriander pdr - 1 tspyou can use 2 tsp of garam masala powder if you don't have time to grind cardomom, cinnamon and cloves)

• Curry leaves - 12
• Garlic paste - 6 tsp
• Ginger paste - 3 tbsp
• Groundnut oil - 1/3 cup (you can use vegetable oil also)
• Lemon Juice - 3 tsp
• Onions - 1/3 cup chopped
• Red chilli pdr - 2 tsp
• Tamarind - size of a lemon wedge
• Tomatoes - 1/2 cup chopped
• Turmeric pdr - 1 tsp
• Salt to taste

Method

1) Clean the chicken and cut into 1 1/2 inch cubes.

2) Mix 1 tsp of red chilli pdr, turmeric pdr and salt with half of the ginger- garlic pastes and rub this marinade onto the chicken pieces. Keep aside for 30 min.

3) Soak the tamarind in 5 tsp of water. After 10 min, mash well, squeeze out the pulp and discard. Keep extract aside.

4) Heat oil in a deep based pan (kadai), add the marinaded chicken and saute over medium heat until evenly light golden brown. Remove the chicken and reserve the oil.

5) Reheat the reserved oil, add the curry leaves and stir over medium heat for 30 sec. Add onions and saute until light brown. Add the remaining ginger - garlic pastes. Stir for a minute.

6) Add the tomatoes and stir. Cook till the oil appears on the sides of the pan. Add the cardomom, coriander pdr, clove and cinnamon pdr, 1 tsp red chilli pdr and stir for a minute. Add the tamarind extract and cook for 5 min.

7) Add the chicken pieces and simmer for 8-10 min. Add 1 cup water and bring it to boil. Do not cover the pan with a lid. Reduce to medium heat and cook, stirring constantly until the moisture has evaporated and the masala coats the chicken pieces.

8) Sprinkle with pepper and lemon juice. Serve with love. :)