Ulli Varutharacha Chicken Curry (Chicken in fried Onion Gravy)

Recipe No: 164

In my house, we are a bunch of people who loves fried Onion. When I get Onions in a lower prize, I buy them in bulk and make fried Onions. I will slice them, apply a slight coating of Corn Starch (something I learned from Vahrehvah.com) and deep fry them. Once fried, these will stay good in the refrigerator for a very long time and I can use it whenever I want. Now the problem with this is that, I will be able to save only half of what I make, because both my husband and my daughter are big fans of these fried Onion and they will eat it  just like that…

This Chicken Curry is made especially for them as the predominant flavor is nothing but fried Onion.So for all fried Onion fans...

 

Ingredients                                         Serves 5

• Chicken cut into big pieces………1 Kg
• Onion sliced thin……………………3 Cups
• Red Chilly Powder………………….3/4 Tablespoon
• Coriander Powder…………………..1 ½ Tablespoons
• Turmeric Powder……………………1/2 teaspoon
• Garam Masala Powder………….…1 Teaspoon
• Ginger sliced thin……………….…..1 ½ Tablespoons
• Garlic sliced thin…………………….1 ½ Tablespoons
• Split Green chilly…………………....3
• Water……………………………….…..1 Cup
• Vinegar………………………………….1 Teaspoon
• Oil…………………………………….…..1/4 Cup
• Salt as needed
• ½ Teaspoon Garam Masala to sprinkle on top at the end

Method of Preparation

1. Heat Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder in a dry pan on medium low heat until lightly toasted. Keep stirring to avoid burning.
2. Heat Oil in a pan on high heat and fry 2 Cups of Onion till brown. Drain the excess Oil into the pan itself and keep the Onion away. If you use a good non stick pan or Wok on high heat most of the Oil will remain.
3. Grind together fried Onion and the toasted Spice Powders into a smooth paste using just enough Water. (I used around ½ Cup Water)
4. Remove the excess Oil from the frying pan so that only 2 Tablespoon remains.
5. When the Oil is hot, saute 1 cup Onion, Green Chilly, Ginger and Garlic till  golden brown.
6. Add the Chicken and on high heat saute it for 5 minutes stirring now and then. Let the Chicken brown here and there.
7. Add the ground paste, 1 Cup Water and Salt. Once boiled, reduce the heat and let the Chicken cook.
8. Once cooked well and the gravy is reduced to a desired consistency, add Vinegar and mix well.
9. Sprinkle ½ Teaspoon Garam Masala on top; close the pan; switch off the heat and let it sit for 30 minutes before serving.

Notes:

• The color of this Curry depends on the fried Onion. So let it fry till brown but take care not to burn as, burnt Onion will taste bitter in the Curry.
• It can be made dry with gravy sticking on to the Chicken pieces or with gravy. I prefer it with gravy as I mostly serve this with Rice or Chappathi.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…