Pazham Pappadam Paayasam: Varutharacha kozhi curry/Chicken in roasted coconut gravy (Serves 4)

To marinate

Boned chicken 1 kg, cut to medium pieces
Turmeric powder ½ tsp
Red chilly powder ¾ tsp
Black pepper powder ½ tsp
Chicken masala 2 tsp, I used Eastern brand
Salt as needed

Wash and cut the chicken to pieces. Marinate with the above ingredients for at least an hour.

For the gravy

Red onions 2 cups, thinly sliced
Grated coconut ¾ cup
Green chilly 3 nos, roughly chopped
Ginger 2 inch piece
Garlic 6-7 pods
Curry leaves 1-2 sprigs
Coriander powder 3 tsp
Tomato 1 big, chopped
Hot water 1 ½ cup
Coconut oil 2 TBSP (you can substitute any other cooking oil)
Salt as needed
Coriander leaves ¼ cup, chopped
Whole spices: 1 cinnamon, 2 cardamom, 1 bay leaf, ¼ tsp fennel seeds, 1 star anise, ½ tsp whole peppercorns

Preparation

In a pan, roast grated coconut, whole spices, green chilly, ginger, garlic and a few curry leaves. Roast this at medium flame till golden brown color and a nice aroma develops. Set aside to cool.

In another deep bottomed vessel, heat oil and add the onions and curry leaves. Saute this to a golden brown color and add the coriander powder. Cook for 2-3 minutes and add tomato and salt. Once the tomatoes are mushy, remove about ½ cup of the mixture to a plate and allow to cool. To the rest, add the marinated chicken and combine well. Cook for 5 minutes and then add 1 ½ cup hot water. Cook covered for 15 minutes at low flame. Meanwhile grind the roasted coconut mixture along with the ½ cup onion mixture to a smooth paste. Add this to the chicken and mix well. Cook for another 10-12 minutes or until desired consistency has reached. Switch off flame and add the coriander leaves. Keep covered until ready to serve. Serve with gothambu (wheat) puttu (recipe soon!), rice, idiyappam , appam..