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Kozi Varta Chicken
Curry Recipe
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Recipes in English
>>
Chicken Recipes >>
Kozi Varta Chicken Curry |
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Chicken pieces
simmered in a spicy gravy. |
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Chicken 1.2 kg
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Black
peppercorns, pounded 2.5 gm/ 1/2 tsp
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Cardamom
powder 2.5 gm/ 1/2 tsp |
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Clove powder
1.25 gm/ 1/4 tsp |
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Cinnamon
powder 1/25 gm/ 1/4 tsp |
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Coriander
leaves, chopped 20 gm/4 tsp
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Coriander
powder 2.5 gm/ 1/2 tsp |
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Curry leaves
12 |
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Garlic paste
30 gm/6 tsp |
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Ginger paste
45 gm/3 tbs |
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Groundnut oil
80 ml/ 1/3 cup |
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Lemon juice 15
ml/3 tsp |
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Onions,
chopped 85 gm/ 1/3 cup |
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Red chilli
powder 2.5 gm/ 1/2 tsp |
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Salt to taste
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Tamarind (imlee)
25 gm/5 tsp |
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Tomatoes,
chopped 120 gm/ 1/2 cup |
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Turmeric (haldi)
powder 5 gm/1 tsp |
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- Clean
the chicken, and cut into 1 1/2 inch cubes. Mix red chillies,
turmeric and salt with half of the ginger and garlic pastes
and rub this marinade onto the chicken pieces. Keep aside
for 30 minutes. Heat oil in a kadhai, add the marinaded
chicken and sauté over medium heat until evenly light brown.
Remove the chicken and reserve the oil. Soak the tamarind in
25 ml/5 teaspoons water.
- After
10 minutes, mash well, squeeze out the pulp and discard.
Keep extract aside. Reheat the reserved oil, add the curry
leaves and stir over medium heat for 30 seconds. Add onions
and sauté until light brown. Add the remaining ginger and
garlic pastes, stir for a minute, add the tomatoes and stir.
Cook till the fat appears on the sides of the pan. Add the
cardamom, coriander, clove and cinnamon powders, and stir
for a minute.
- Add the
tamarind and cook for 5 minutes. Add the chicken pieces and
simmer for 8-10 minutes. Add 240 ml/1 cup water and bring to
boil. Reduce to medium heat and cook, stirring constantly
until the moisture has evaporated and the masala coats the
chicken pieces. Sprinkle with pepper and lemon juice.
- Time:
Preparation: 1 hour, Cooking: 45 minutes
- To
Serve: Remove to a flat dish, garnish with green
coriander and serve with dosa.
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