How to make Kozhi Vartha Kari - Chicken marinated and cooked with aromatic spices.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Chicken (चिकन), Dried red chillies (सूखी लाल मिर्च )
Cuisine : Kerala
Course : Main Course Chicken
Kozhi Vartha Kari Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Kozhi Vartha Kari checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Palak Chicken, Chicken and Mushrooms in Thai Red Curry, Moroccan Chicken, Murg Achaari.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kozhi Vartha Kari Recipe
Chicken cut into 16 pieces 1 kilogram
Dried red chillies 2
Ginger 2 inch piece
Garlic 6-8 cloves
Red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Turmeric powder 1 teaspoon
Salt to taste
Oil 5 tablespoons
Onions chopped 2 medium
Curry leaves 12-15
Tomatoes finely chopped 3 medium
Coriander powder 2 teaspoons
Tamarind pulp 1 tablespoon
Garam masala powder 1 teaspoon
Black peppercorns crushed 20
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Grind together red chillies, ginger and garlic. Mix the paste with red chilli powder, lemon juice, turmeric powder and salt and marinate the chicken pieces in this for three hours.
Step 2
Heat two tablespoons oil in a thick bottom pan and sauté the marinated chicken pieces on high heat till they are dry and slightly brown. Drain and set aside. Add the remaining oil to the pan and sauté the onions till brown. Add curry leaves and stir well. Add tomatoes, salt and coriander powder and cook till oil leaves the masala.
Step 3
Add the chicken pieces and one cup of water. Cover and cook till the chicken is done and the masala coats the pieces. Add tamarind pulp dissolved in half a cup of water and simmer for ten minutes, stirring occasionally. Add garam masala powder and mix lightly. Adjust the seasoning and add crushed peppercorns.
Step 4
Garnish with coriander leaves and serve hot.
