Today's recipe is from "Essential Kerala Cookbook" by Vijayan Kannampilly. In Malayalam (the language of Kerala) it is called Thengapal chertha varutha kozhi kari :o) It is a green curry with scallions and coconut milk as a base.
500 g chicken
2 medium onions
2 medium potatoes
1 cup of coconut milk
1-2 tsp salt
3-6 green chilies (according to taste)
curry leaves (optional)
For the ground paste, you'll need:
6 garlic pods
2 3-in. cinnamon sticks
2 tsp poppy seeds
1 tsp corriander powder
1 tsp turmeric powder
½-1 tsp red chili powder (or dried red chilies)
1. Cut chicken into mid-size pieces.
2. Put into a blender: chopped scallions, garlic, poppy seeds, corriander, turmeric, and chili powders and crushed cloves, peppercorns, cinnamon and ¼ glass of water.
3. Blend it for a minute until you get a green paste like this.
4. Rub the paste into the chicken pieces and let it marinate for up to 30 minutes.
5. Meanwhile, cut the potatoes and onions.
6. Heat up a couple of teaspoons of oil and start frying the potatoes. Once they start getting softer, add the onions and frie till the potatoes are completely cooked and the onions are transparent.
7. In another pan, bring a cup of coconut milk and about a cup of water to a boil (the amount of water will depend on the consistency of the coconut milk). Add salt to taste and the chicken pieces along with the whole green paste. Cook it on a low flame for about 10 minutes or until chicken is half done.
8. Next, add slit green chilies and curry leaves (if available). Continue cooking it until the curry thickens.
9. Heat up some cooking oil in a frying pan (originally, ghee (purified butter) is used). Add the chicken pieces and fry them on both sides till they brown.
10. Add back the potatoes, onions, and curry to the frying chicken. Mix it well and it it ready to be served!
11. Serve it either with rice or bread.
P.S.: the leftovers tasted even better the next day!
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