My sister @sharonhdas shared this recipe from @goyajournal the other day after recreating it for lunch and was so impressed by it, she wanted me to give it a go and that is exactly what I did.
Calling this recipe simple is an understatement and even the laziest of people (ME) can prepare this dish in no time. I used ’Boneless Chicken Thighs’ but would recommend using a full skinned chicken instead.
Rafia’s Kozhi Porichathu Recipe
600 gm chicken pieces in curry cut
2 cups water
2 medium onion, halved and sliced
3 tbsp chilli powder
1/2 tsp turmeric
1 tsp rock salt
3 tbsp coconut oil
1 tbsp ghee
Bring the water to a boil, and add in the sliced onion.
After a few minutes, add chilli powder and turmeric and stir well.
Now add in the chicken and salt.
Cook on high flame for 10 min, with a lid on.
Now, remove the lid, and stir in the coconut oil.
Lower the flame, and continue to cook until the water reduces to thick gravy, about 25 minutes.
Finally, add in ghee, stir, and turn off flame.
Serve hot with neichor or Porotta.