Chicken Varattiyathu

Ingredients (Serves 5)

1. Chicken –  Around 1.25 kg, cut into medium pieces

2. Turmeric powder – 1/2 tsp

Chilly powder (mildly spicy ) – 3/4 tbsp

Pepper powder – 1/4 tsp

Garam masala powder – 1/2 tsp

Coconut oil – 2 tsp

Salt – To taste

3. Coconut oil – 3 tbsp

4. Ginger – 2 tbsp, thinly sliced

Garlic – 2 tbsp, chopped

5. Onion – 1 large, thinly sliced

Shallots / kunjulli – 10 – 15, thinly sliced

Curry leaves – 1 sprig

6. Turmeric powder – 1/4 tsp

Chilli powder – 1 – 1.5 tsp

Coriander powder – 1 tbsp

7. Thenga kothu / coconut tidbits – 1/4 cup

8. Tomato – 2 small, chopped

9. Garam masala powder – 1/4 tsp

10. Salt – To taste

Method

1. Marinate chicken pieces with ingredients numbered 2. Set aside for at least 30 minutes.

2. Heat coconut oil in a large kadai / nonstick pan over medium-high or high heat. Add ginger, garlic and saute for a minute. Add onion, shallots, little salt, few curry leaves and saute until onion turns browned. It may take about 15 minutes or so. Bring down the heat to low.

3.  Add turmeric powder, chilly powder and coriander powder. Saute for 1 – 2 minutes over low heat until their raw smell completely disappears. Add thenga kothu / coconut tidbits and mix well. Add chopped tomatoes. Cover and cook until they are completely mashed up and oil separates. Taste-check for salt.

4. Add chicken pieces and mix well. Cover and cook for about 1 hour, stirring every 5 – 7 minutes. (Do not add any water, it will ooze out from the chicken pieces). Once done, add 1/4 tsp garam masala powder and a few curry leaves. Taste-check for salt. Mix well and switch off. Keep covered for 10 minutes. Delicious chicken varattiyathu is ready to be served. Serve with porotta / chapathi / ghee rice / pulao / coconut rice or plain rice.