Cooking

A delectable Coorg chicken curry served with Nool Parotta.

Ingredients 250 gm Chicken thigh, boneless pieces 100 ml curd 4 tbsp AinMane Coorg Curry Masala Chopped or shredded fresh coconut as required Tomatoes, 4, chopped into tiny pieces 1 packet iD Nool Parotta Curry leaves as required Fresh mint leaves as required Ground nut oil 2 tbsp Ghee 1 tsp Salt to taste Method Marinate the chicken piece in a mixture of curd and the AinMane Coorg curry masala. Use more curd if you prefer the curry to have more gravy. I used lesser since I was planning on making this drier than it turned out. Store in the fridge overnight. I marinated it for about 24h, but you don’t need to. To a pan, add 1 tbsp of groundnut oil. I’d prefer coconut oil for this next time since it suits the cuisine better. Add the chicken pieces and let them saute slowly at about 100–120°C. Cover the pan in a lid so that the chicken cooks well. Once the chicken cooks partially — use a thermometer to check that the inside temperature is about 50°C and keep turning the chicken over so one side doesn’t burn — add chopped tomatoes, shredded coconut and mint leaves. Sprinkle salt, you won’t need more than half a tea spoon; Sautee curry leaves in ghee separately and garnish on the chicken when you plate it. Add double the amount of curry leaves you think you need, trust me. Nool Parotta I used the iD Nool Parotta packet. I’ve learnt that we need to use more ghee than we assume we need for this and for the Malabar Parottas as well. To make it extra stringy, once the parotta is done, put it on a flat surface, spin it around with your hands on either side and apply a shearing force across it. iD has a great video demonstrating how to do this. This will give you a smashed nool parotta. ...