Recipe of Quick Varathuarache Chicken curry/ Roasted Coconut Chicken Curry

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When you go on a diet one of the first things that you will learn is that it is important to keep track of what you eat during the day. Keeping a food log makes it possible to recognize the foods you are eating as well as the foods you are not eating. For example, after keeping a food log for a few days, you might see that you are not consuming very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Having it all written down can help you determine the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

Record the time of day time you consume items. This helps you determine when you feel the most hungry, when you are prone to snack and what you can do about it. After a day or two you might notice that, though you eat lunch at the same time every single day, you still feel hungry an hour or so later. You should also be able to discover whether or not you are eating since youre bored. This is important because those are times that you can select other things to fill your time with than food.

What sort of mood are you in when you eat? Write it down! This helps you to show you whether or not you turn to food as a response to emotional issues. This will likely show you whether or not you gravitate in the direction of specific foods based on your mood. Many people will reach for junk foods whenever we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you focus on how you eat while in your different moods and emotional states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now lets go back to varathuarache chicken curry/ roasted coconut chicken curry recipe. To make varathuarache chicken curry/ roasted coconut chicken curry you only need 27 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Varathuarache Chicken curry/ Roasted Coconut Chicken Curry:

1. Provide 750 grams of Chicken -.
2. Use 2 of Onion - medium sliced.
3. Prepare 1 inch of Ginger - crushed.
4. Take 3 of Potatoes - cubed.
5. Use 2 of Green chili - slitted (optional).
6. Provide of Salt - as needed.
7. Get of To temper :.
8. Take 2 tbsps of Coconut oil -.
9. Prepare 1 tsp of Mustard seeds -.
10. You need 3 of Dry Red chills - broken.
11. Provide of Curry leaves - few.
12. Provide 4 of Pear onions / small - sliced.
13. You need 2 tbsps of Coconut oil -.
14. Take 4 / of onions Small pearl - sliced.
15. You need 3 cloves of Garlic - chopped.
16. Prepare 1 1/2 cups of coconut coconut Fresh / frozen (thawed) -.
17. Provide 1 tbsp of Perinjeerakam fennel seeds / -.
18. Get 2 of Cinnamon - pieces.
19. Prepare 5 of Cloves -.
20. Prepare 4 of Cardamom -.
21. You need 1 of Bay leaf -.
22. Take 1/2 tsp of Pepper -.
23. Get of Curry leaves - few.
24. You need 1/2 tsp of Turmeric powder -.
25. Provide 2 tbsps of Red chilli powder -.
26. Provide 3 tbsps of Coriander powder -.
27. Provide 1/2 tsp of Garam masala -.

Steps to make Varathuarache Chicken curry/ Roasted Coconut Chicken Curry:

1. First roast all the ingredients under Coconut masala, add oil, when hot add whole Garamond masala spices, pepper corns, fennel seeds, curry leaves, garlic, pearl onions. Roast well, then add coconut, fresh coconut tastes best but can also substitute with frozen coconut, if using frozen then make sure you thaw them to room temperature. Add and roast it in medium flame until it turns golden brown, keep the flame to the lowest setting then add turmic powder, red chili powder, coriander powder, g....
2. Heat a cooker pan or heavy bottom pan, add coconut oil, add mustard seeds when it splutters add broken dried red chilli, curry leaves, small onions. Then add crushed ginger, splitted green chilies and saut well. When roasted add thinly sliced onions and cook till it turns brown. Add cubed potatoes, mix well, then the chicken pieces. Mix well and cook for 10 minutes. Add salt as required..
3. Now add the ground coconut masala, mix add. Add water till it covers the chicken pieces along with the spices..
4. Close the cooker lid and cook it for 5 whistles in medium flame..
5. Open after the pressure is released on its own. If you prefer your curry to be bright red color, you can again temper the curry at the end. Heat oil add finely sliced pearl/small onions, curry leaves. When it turns brown add a tsp of Kashmiri red chilli powder or if you can bear the spiciness go ahead and add regular chilli powder. Immediately transfer to your curry..
6. Serve hot with Rice, Pathiri, Appam, Pidi..

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