Kozhi Pacha Vattichathu
Kozhi (chicken) is a frequently used ingredient in Malabar cuisine. In this recipe, I have used a technique which involves drying up all the liquid (Vattichathu). The chicken is cooked in gravy containing a variety of spices, coconut milk and coconut oil. Ginger-garlic paste should be prepared using fresh gingers (adrak) and garlic (lahsan). The green chillies (mirch) enhance the spicy quotient, while the curry leaves (curry patta) add their touch of a wonderful aroma and a distinctive flavour. Pepper powder (kali mirch) has also been used here. These spices can be added according to taste. The boneless chicken should be chopped into small pieces and added to this gravy. Coconut milk is also an essential ingredient as it enriches the gravy, making it thicker and giving it a rich texture. In the final step, some more coconut oil is added to accelerate the cooking process. It results in thick gravy. The best part about this recipe is that it is very easy to make and does not require a lot of cooking time. So serve the delectable Kozhi Pacha Vattichathu in lunch or dinner with Appam or Rice.
How to make Kozhi Pacha Vattichathu
|Boneless Chicken||500 gram|
|Small onion (chopped)||3/4 cup|
|Green chilli (paste)||2 table spoons|
|Ginger (adrakh), paste||2 tea spoons|
|Garlic (paste)||1 table spoon|
|Coconut milk||from one coconut|
|Coconut oil||6-7 table spoons|
|Peppercorn (kali mirch)||7-8|
|Curry leaves||2 sprig|
|Salt (namak)||To taste|
- 1. Heat some coconut oil in a pan.
- 2. Add pastes of ginger and garlic. Stir.
- 3. Add crushed green chilli and some curry leaves.
- 4. Now add chopped onion and stir it.
- 5. Now add pepper powder, stir and then add the pieces of boneless chicken.
- 6. Next, add salt and little water and mix the ingredients.
- 7. Let it cook for some time and then add coconut milk and stir it.
- 8. Add some more coconut oil. Once the gravy gets thick, remove it from the flame.
- 9. Kozhi Pacha Vattichathu is ready to serve now.