Kozhi Varutha Curry

• Black pepper

  4 g

• Chicken

  curry cut, bone-in

  500 g

• Coconut oil

  40 ml

• Coriander seeds

  10 g

• Curry leaves

  3 g

• Dried red chilli

  6 pc

• Fennel seeds

  3 g

• Freshly grated coconut

  120 g

• Ginger-garlic paste

  20 g

• Onion

  sliced

  200 g

• Red chili powder

  4 g

• Salt

  to taste

• Shallots

  sliced

  40 g

• Tomato

  chopped

  150 g

• Turmeric powder

  2 g

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Method

1. 1Marinate the chicken with turmeric, chilli powder and salt for 20 minutes.
2. 2Dry roast grated coconut on low heat, stirring, until deep brown and nutty.
3. 3Add coriander seeds, fennel, peppercorns and dried chillies to the coconut and roast briefly.
4. 4Grind the roasted coconut and spices with a little water to a dark, thick paste.
5. 5Heat coconut oil, splutter curry leaves and saute sliced onion until brown.
6. 6Add ginger-garlic paste, then chopped tomato, and cook to a pulp.
7. 7Add the chicken and sear until it browns.
8. 8Stir in the roasted coconut paste with a little water; cover and simmer until tender.
9. 9Cook down to a thick, clinging semi-dry gravy.
10. 10Finish with a tempering of shallots and curry leaves in coconut oil.