Kozhi Vartha Kari

Ingredients list for Kozhi Vartha Kari

• 900 grams chicken on the bone skinned cut into 16 pieces
• 2 Dry red chillies
• 2 inch piece Ginger chopped
• 6-8 Garlic cloves
• 1 teaspoon Red chilli powder
• 1 tablespoon Lemon juice
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 2 medium Onions,chopped
• 12-15 Curry leaves
• 3 medium Tomatoes chopped
• 2 teaspoons Coriander seeds ground
• 1 tablespoon Tamarind pulp
• 1 teaspoon Garam masala powder
• 20-24 Black peppercorns coarsely crushed
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Grind the chillies, ginger and garlic to a fine paste. Add the chilli powder, lemon juice, turmeric and salt, and mix well. Coat the chicken pieces in this paste and marinate for 3 hours, preferably in the fridge.
2. After this time, heat ½ tablespoon of the oil in a non-stick pan and sauté the chicken on a high heat until the meat is dry and a little browned. Remove the chicken and set aside.
3. Add the remaining oil to the pan and sauté the onions until brown. Add the curry leaves, stirring well, followed by the tomatoes and ground coriander. Cook until the oil separates from the masala.
4. Return the chicken to the pan with a little water. Cover and cook until the chicken is done and the masala coats the meat. Dissolve the tamarind pulp in 100ml water and add to the pan.
5. Simmer for 10 minutes, stirring occasionally. Stir in the garam masala and crushed peppercorns and garnish with the coriander leaves.

Nutrition Info