ERACHI CURRY / CHICKEN CURRY

This erachi / chicken curry is one of my favourite chicken recipes. This actually has two versions - one version I learned from my mom and the other from my mother-in-law. Both are awesome cooks and makes delicious traditional recipes. My Mother-in-law still grinds each and every masala in “Ammi”. She always quotes that ”when any curry is cooked in manchatti (earthen pot) and masala grounded in Ammi that recipe tastes more delicious”. But it’s true. The recipe I'm sharing in this post is my Mother-in-law version erachi curry or else I can say my husbandman’s favourite erachi curry. 

This recipe is the coconut based recipe and can be served with idli, dosai, appam, idiyappam or steamed rice. In my cooking, I cant skip coconut, coconut oil and curry leaves. If you are not a lover of coconut oil, you can use any oil of your choice.  

I'm using boneless chicken, you can use chicken pieces with bone and this same recipe you can try with mutton. If you are trying with mutton, pressure cook mutton with turmeric powder, salt and ginger garlic paste, and then add to the curry. 

Category: Main Course

Cuisine: Indian

Servings: 4 

Total Time: 40 mins

Prep Time: 15 mins

Cook Time:  25 mins

Ingredients : 

For Coconut Paste : 

• 1 Cup grated coconut 
• 6 Shallots 
• 2 Tablespoon Chilli Powder 
• 1 Tablespoon Coriander Powder 
• 1 Cinnamon Stick 
• 1 Green Cardamom 
• 3 Cloves 

For Curry : 

• 500 grams Chicken 
• 10-15 Shallots 
• 7 Garlic 
• 1 Inch Ginger 
• 1/2 tablespoon Turmeric Powder
• 1 Cinnamon Stick 
• 2 Bay leaf 
• 1 clove 
• 1 Green Cardamom 
• Salt to taste
• 2 Tablespoon Coconut Oil 

To make erachi curry / Chicken Curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

For Marination : 

• In a mixer, add ginger and garlic, make a fine paste 
  
• To the chicken pieces, add half of ginger garlic paste, turmeric powder and salt 
  
  
  
  
  
  
• Leave this covered for 10-15  minutes 
  

For Coconut Paste : 

• In a pan, add grated coconut and shallots 
  
• Add cinnamon stick, green cardamom and cloves 
  
• Start to roast them on medium flame 
  
• Roast until the coconut turns golden brown ( this takes almost 10 minutes ) 
  
• Add chilli and coriander powder to the coconut 
  
• Mix them well and roast for another 2-3 minutes on low flame 
  
• Don't burn them 
  
• Keep the roasted coconut aside till it cools down 
  
• In a mixer, add the roasted mixture and ground to the fine paste by adding little water 
  

Keep this coconut paste separate 

For Curry : 

• In a pressure cooker, add oil and temper bay leaf, cinnamon stick, green cardamom and cloves 
  
• Add shallots and roast for 2 minutes 
  
• Add the remaining ginger garlic paste and roast until the raw smell disappears 
  
• Add the marinated chicken pieces and mix well 
  
• Add salt required for the curry 
  
• Now add the coconut paste to the chicken 
  
• Add water and mix well, and pressure cook for 2 whistles 
  
  
  
  
  
  
  
  
  
  
  
• Serve hot