Chicken Uthuka (Gravy)
This chicken gravy recipe is a traditional Badaga gravy. It is very nutritious and very tasty. From my personal experience this recipe is a big hit on family occasions. I learnt it from my mother who learnt it from my grandmother. This recipe has seen so many generations and is more of a family recipe. It is attached to a lot of memories. Even today I can picturize my mother in an apron in our kitchen cooking this recipe while humming a song. The aroma is rich and the taste can be customized according to your preferences whether spicy or non-spicy.
Ingredients
- Chicken - 1 kg
- Onion (Shallots) - 250 g
- Onion (Big) - 1
- Tomato (Big) - 1
- Ginger Garlic Paste
- Coconut (grated) - 1 cup
- Oil - 4 tablespoon
- Mustard - 2 tsp
- Garam Masala - 1 table spoon
- Chilly Powder - 3 table Spoon
- Chicken Masala Powder - 2 table spoon
- Turmeric Powder - A pinch
- Curry leaves
- Coriander leaves
- Salt to taste
- Water as required
Instructions
- Pour some oil into a frying pan
- Add the peeled shallots and fry in medium flame till they become light in color.
- Add the grated coconut, garam masala, chicken masala and chilly powder.
- Fry the mixture till the coconut becomes golden brown.
- Switch off the flame and allow this mixture to cool.
- After cooling, grind this to a nice paste by adding some water to it.
- The masala is ready. Keep it aside.
- Wash the chicken and steam it for two minutes on high flame till the chicken changes color.
- When the chicken looks half cooked, remove from flame and keep it aside.
- Dice the big onion and tomato.
- Take a frying pan. Pour some oil.
- When the oil is heated, add mustard.
- When mustard crackles, add the ginger garlic paste, the diced onion, tomato and curry leaves to it.
- When the onion turns golden brown add the ground masala to it. Fry for three minutes.
- Now add chicken to the mixture and stir well till the chicken is covered with the masala.
- Add required amount of water (thick or watery), a pinch of turmeric powder, chilly powder and salt.
- Cover it with a lid and keep it on medium flame till it boils.
- Keep stirring continuously for every three minutes.
- The gravy should boil till the chicken is cooked well.
- Add some coriander leaves while the gravy is boiling. It gives the gravy a rich aroma.
- Remove from flame. The gravy can be served with rice or rotis.