Ularthiyathu in Kerala means dry roasted. Traditionally, this dish is prepared with beef. It is a spicy dish and flavored with garam masala. Usually prepared in coconut oil and also having pieces of dry coconut in it.
Chicken Ularthiyathu
Servings: 4
Time: 60 minutes
Difficulty: Easy
Ingredients
Chicken (with bones) – 500 gms
Onion – 2 medium
Tomato – 2 medium
Ginger Garlic Paste – 2 tsp
Lemon juice – 1 tsp
Chicken Masala – 2 tsp (I used Everest Chicken Masala)
Garam Masala – 1 tsp
Dry red chillies – 5 nos
Kashmiri Red Chilli Powder – 1 tsp
Curry leaves – 10-12 nos
Dry coconut pieces – 15-20 (half inch pieces with 3-4 mm thick)
Water – 1/4 cup
Salt to taste
Directions
Cut chicken in 1 inch pieces. Wash and clean thoroughly, drain and keep in a medium bowl
Marinate chicken by adding salt, lemon juice, kashmiri red chill powder, half of ginger-garlic paste and Garam Masala. Mix well and allow to rest for 30 minutes
Slice onion as well as tomatoes lengthwise and keep aside
Take heavy bottom vessel and keep it on medium heat. Add coconut oil
Once oil is heated, add dry red chillies, dry coconut pieces and curry leaves. Once it splutters, add onion and fry until they turn translucent
Add remaining ginger-garlic paste. Mix well and cook for 2-3 minutes until raw smell goes off
Add tomatoes and cook for another 4-5 minutes until they are cooked well
Add chicken masala and water, mix well and continue cooking for another 3-4 minutes until it is well combined and water evaporates
Add marinated chicken, mix well and cook on high flame for 5 minutes (if you feel it is very dry, add little coconut oil)
Reduce the heat to low, cover the vessel with the lid and continue cooking for 3-4 minutes
Serve warm with kerala paratha or chapati