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Main Course

Chicken Kadachakka Curry

A deeply satisfying chicken kadachakka curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

1/2 kg Chicken medium sized pieces
1/2 kg Kadachakka
10 nos Small onion shallots
1 tbsp Ginger garlic paste
1/2 Coconut — grated
2 nos Green chilly
Fennel seeds one pinch
2 tsp Coriander powder
1 tsp Chilly powder
1/4 tsp Turmeric powder
2 Strings Curry leaves
1/4 tsp Garam masala opt
Salt, to taste
3 nos Shallots sliced thinly — for seasoning
2 cup Water
2 tbsp Oil

Preparation

Step 1
Clean the kadachakka(breadfruit) and peel it. Remove the thick brown colour part. Cut into small cubes and put the pieces into salt water.Wash them properly.
Step 2
Heat 1 tbsp coconut oil in a pan. Add small onion(cut into 2) and sauté. When it is done, add chopped kadachakkaa and cook.
Step 3
Add ginger garlic paste and green chilli, garam masala and mix with chicken. Marinte it for 15 minutes. Add the marinated chicken into a cooker along with 1 1/2cup of water, curry leaves (1 string) and salt.
Step 4
In the same pan heat remaining oil and add grated coconut, green chilly slits,fennel seeds and curry leaves. Fry it till the coconut become lightly browned. Lower the heat and add turmeric powder, chilly powder and coriander powder one by one.cook until the raw smell goes from the powders. Remove from the fire and allow to cool.
Step 5
Get a small blender and add this cooled coconut mix along with some water and grind. Make it to a very fine paste.
Step 6
Transfer this paste to the pan along with 1 cup of water and allow it to boil. When the gravy begins to boil, add the cooked kadachakka and chicken into this. Check the salt. Allow this mix to let it bubble for 10 minutes.:- U can add water if u need more gravy.
Step 7
Set a pan over medium heat and pour in the oil and add small onion slices and pinch of black pepper powder. Fry them till golden brown.Add fresh curry leaves to this onion and pour the seasoning to the curry. Close the pan for 10 minutes before serving.
Step 8
Naadan chicken kadachakka varuthu arachathu is ready to be served with chapatti or Indian bread.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Ingredientsfor 4 servings

1/2 kg Chicken medium sized pieces

1/2 kg Kadachakka

10 nos Small onion shallots

1 tbsp Ginger garlic paste

1/2 Coconut — grated

2 nos Green chilly

Fennel seeds one pinch

2 tsp Coriander powder

1 tsp Chilly powder

1/4 tsp Turmeric powder

2 Strings Curry leaves

1/4 tsp Garam masala opt

Salt, to taste

3 nos Shallots sliced thinly — for seasoning

2 cup Water

2 tbsp Oil

Preparation

Step 1

Clean the kadachakka(breadfruit) and peel it. Remove the thick brown colour part. Cut into small cubes and put the pieces into salt water.Wash them properly.

Step 2

Heat 1 tbsp coconut oil in a pan. Add small onion(cut into 2) and sauté. When it is done, add chopped kadachakkaa and cook.

Step 3

Add ginger garlic paste and green chilli, garam masala and mix with chicken. Marinte it for 15 minutes. Add the marinated chicken into a cooker along with 1 1/2cup of water, curry leaves (1 string) and salt.

Step 4

In the same pan heat remaining oil and add grated coconut, green chilly slits,fennel seeds and curry leaves. Fry it till the coconut become lightly browned. Lower the heat and add turmeric powder, chilly powder and coriander powder one by one.cook until the raw smell goes from the powders. Remove from the fire and allow to cool.

Step 5

Get a small blender and add this cooled coconut mix along with some water and grind. Make it to a very fine paste.

Step 6

Transfer this paste to the pan along with 1 cup of water and allow it to boil. When the gravy begins to boil, add the cooked kadachakka and chicken into this. Check the salt. Allow this mix to let it bubble for 10 minutes.:- U can add water if u need more gravy.

Step 7

Set a pan over medium heat and pour in the oil and add small onion slices and pinch of black pepper powder. Fry them till golden brown.Add fresh curry leaves to this onion and pour the seasoning to the curry. Close the pan for 10 minutes before serving.

Step 8

Naadan chicken kadachakka varuthu arachathu is ready to be served with chapatti or Indian bread.