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Main Course

Chicken Ularthu

A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.

Ingredientsfor 9 servings

1 kg Chicken small pieces
1 cup Shallots small pieces (Kunjulli)
5 nos Green chillies — sliced
1/2 Portion Coconut — grated
11/2 tsp Garlic/Ginger paste
1/2 tsp Turmeric powder
Salt, to taste
2 tsp Pepper powder
11/2 tsp Chilly powder
2 Springs Curry leaves

Preparation

Step 1
Boil chicken pieces with ingredients: turmeric powder, pepper, chilly powder, salt and required water till done.
Step 2
Set a pan on the stove pour oil and fry ingredients: grated coconut, shallots, green chillies till coconut is browned. Grind to a fine paste.
Step 3
In another pan pour little oil and add ginger/garlic paste, coconut paste and cooked chicken pieces. Cook till gravy is thick. Decorate with curry leaves.

Tip

Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.

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