Village Style Chicken Curry/VAruthu Aracha Kozhi Kulambu/Country style Chicken Curry,  i always wonder about my grandma’s cooking.. she never use modern Spices.. For south Indian Cooking Graham masala are recent addition..

In Early days, its a big deal who use graham masala in their cooking, they use very limited amount of spices.. Even coriander leaves, will not be available in village.. only in marriage cooking or in hotels they use all those stuffs.. here i tried to present the same exact method what she do, No compromise in taste and aroma.. complete nostalgic bowl of curry.. which goes with all main food, form tiffin to lunch this will be too great.. the traditional method will be prepared in mud pots.. i don’t have such a big mud pod to make this curry. Do try and write your experience.. This is my 70th continuos post..

Varuthu Aracha Kozhi Kulambu/Country Style Chicken Curry

Recipe Cuisine: Indian | Recipe Category: Chicken/Curry
Prep Time: 30 mins | Cook time: 30- 40 mins | Serves: 2

Ingredients

Chicken	500gms
Onion	1 large/ 1 cup shallots
Tomato	3 nos
Ginger	1″
Garlic	6-8 pods
Oil	2 tsp
Curry Leaves	a handful
Salt	to taste
Turmeric Powder	1/4 tsp

 

Ingredients to roast and grind

Coconut	1/2 cup
Dried Red Chillie	6-8 nos
Coriander Seeds	1.5 tsp
Jeera	1 tsp
Fennel Seeds	1 tsp
Curry Leaves	3-4 spring

 

Method

Dry roast all the ingredients listed in the table.. 

 

add the curry leaves and dry roast them.. make this cool and grind to a smooth paste.. 

 

 

I grind Onion, Tomato, Ginger , Garlic all together. if you want to skip this step, then chop the onion and tomato finely and fry them till they ooze out the oil.. 

 

 

Heat a pan with oil.. 

 

 

Add the grounded Tomato, onion and G.G paste.. 

 

 

And add a handful of curry leaves to the pan.. Cook till the ooze out the oil, it takes 15 mins to cook the tomatoes completely.. 

 

 

Add in the cleaned Chicken pieces to the Pan, Saute them and cook this for mins in medium flame.. 

 

 

Add the Grounded masala paste, Turmeric powder and Salt to the pan.. bring this to boil.. 

 

 

Cook till the chicken turns softer.. 

 

Notes

• • Can use some Coriander Leaves in the end.. 
  • Cand chop and use the onion and tomato, i just to make my work ease i ground altogether.. 
  • This curry can be done n pressure cooker too, presser cook this content for 2 whistles, release the pressure and serve.. 
  • Can marinate the chicken with some salt, turmeric powder and lime juice to tenderise the chicken. 
  • This curry itself fully aromatic with village style.. if you want can add some more pepper, fry them and ground along with the masala..