Posted by Annita on August 6, 2007
As you might know i was a little busy with my in-laws.They went back last week pushing me back to my old routine.Now i’m forced to do the chores all by myself.So i’m here,lazier and heavier.And many thanks to all of you for visiting my blog and keeping it alive,and also for your kind emails and messages.I’m really glad to be back.
This is our new chicken favorite which posess a typical Malayali flavour,the recipe is from my sister,infact its from her mother-in-law.Chicken is cooked and sauteed in plenty of onions and spices until a reddish brown color is attained and it tastes great when coconut oil is used.
Kerala Porotta with Chicken Varattiyathu
The recipe follows …
Bonned chicken – 1/2 kg
Onion sliced thin – 4 big
Ginger-Garlic paste – 3 tsp
Curry leaves – 2 sprigs
Red Chilly powder – 3 tsp
Coriander powder – 5 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Salt – to taste
Coconut oil – as needed
Marinate the chicken with 1 tsp ginger garlic paste and salt for 1 hr preferably in a refrigerator.Cook it slowly without adding much water(add 1 or 2 tsp of water just enough to prevent it from sticking),and keep it aside.
Heat oil in a pan ,add onions,curry leaves,salt and rest of ginger-garlic paste and saute it for around 10 minutes until onion turns very translucent and soft.
Add all the spices and fry it for 3 more minutes.Now add cooked chicken and fry it well till the chicken is well coated with the masala.Or else you can add the uncooked chicken directly into the sauteed masala and allow it to cook in the masala itself.
When a reddish brown color is attained,switch off the stove and allow it to stand for half an hour.Once cooled,the dish will turn into a dark brown appealing color.Serve with rice/roti.
This chicken dish when made into a gravy tastes great with puttu/Idiappam as well.Just add enough water or coconut milk and heat it for sometime.