Thought for Today
Ularthiyathu Recipe
Ingredients:
- 500 grams boneless chicken, cut into bite-sized pieces
- 3 onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala powder
- A few curry leaves
- 2 tablespoons coconut oil or any cooking oil
- Salt to taste
- Chopped coriander leaves for garnishing
Instructions:
- Marinate Chicken:
- In a bowl, mix chicken pieces with turmeric powder, red chili powder, coriander powder, and salt. Let them marinate for about 20-30 minutes.
- Sauté Onions:
- Heat coconut oil or any cooking oil in a deep pan or skillet over medium heat.
- Add thinly sliced onions and sauté until they turn golden brown.
- Add Aromatics:
- Add ginger-garlic paste and slit green chilies to the pan. Sauté for a couple of minutes until the raw smell disappears.
- Add Tomatoes:
- Add chopped tomatoes to the pan. Cook until they turn soft and mushy.
- Add Spices:
- Lower the heat and add turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir well to combine with the onion-tomato mixture. Cook for a minute until the spices are fragrant.
- Add Chicken:
- Gently add the marinated chicken pieces to the pan, ensuring they are coated with the masala.
- Add curry leaves to the pan. Stir well to combine.
- Cook Chicken:
- Cover the pan and let the chicken cook over low heat for about 15-20 minutes or until it is cooked through and tender. Stir occasionally to prevent burning.
- Dry Roast:
- Once the chicken is cooked, increase the heat to medium-high and dry roast the chicken until it turns slightly brown and the masala thickens. Keep stirring to avoid sticking to the pan.
- Check Seasoning:
- Taste the Ularthiyathu and adjust the salt and spices according to your preference.
- Garnish and Serve:
- Garnish the Ularthiyathu with freshly chopped coriander leaves.
- Serve hot Ularthiyathu with steamed rice, appam, or chapati for a delicious South Indian meal.