Chicken/Kozhi Ularthiyathu/stir fry with coconut (Serves 4)

We are back after a short break. We had an unplanned vacation and that was the reason for our sudden silence for a week.

Ularthu/Ularthiyathu is a Kerala special preparation with coconut and various spices. You can use any kind of meat of your choice for the below recipe. Its best with rice and moru kachiyathu (Yogurt gravy). Prepare and enjoy!!!!!

Boned chicken 1 ½ kg

For the marinade

Grated coconut 1 heaping cup 
Red onions 5 medium, sliced
Ginger 2 TBSP, chopped
Garlic 2 TBSP, chopped
Red chilly powder 4 TBSP
Coriander powder 2 tsp
Turmeric powder ½ tsp
Black pepper powder ½ tsp
Cumin powder ½ tsp
Fenugreek powder a pinch
Salt as needed
Garam masala 1 heaping tsp, you can also use whole garam masala
Oil 1 TBSP + 2-3 TBSP

Preparation

Mix together grated coconut, red onions, ginger , garlic, chilly powder, coriander powder, turmeric powder, pepper powder, cumin powder, fenugreek powder, salt and garam masala powder in a bowl. Transfer this to blender and pulse for 3-4 times. IT SHOULD NOT BE GROUND TO A PASTE; WE WANT EVERYTHING TO JUST BLEND TO FINER FORM. Add this to the chicken and combine well. Set aside for 30 minutes.

Heat 1 TBSP oil in a heavy bottomed pan. Add the marinated chicken and cook this at a medium heat covered until the chicken start to ooze out water. Now cook this uncovered until all the broth evaporates. Then add the remaining 2-3 TBSP oil and roast (ularthukka in Malayalam) the chicken until it fetches a reddish brown to dark brown color. Stir in between and this will take about 30- 45 minutes approximately. Once they have attained the color, switch off flame and serve hot with rice or chappathi..

Tips

Do not close with lid after you add oil to roast the chicken
It is OKAY if the chicken meat fell apart, for this preparation it should be that way