Chicken Veyichathu

Recipe No: 266

I have vague memories of my paternal Grandmother making Chicken Veyichathu and
keeping it in Uri (rope that is hanged form roof in the old days to keep Chatti
(earthen cooking vessel) with cooked food). As this is made by sauteing everything
really nice without any added water, it will stay good for many days even without
refrigeration.

Ingredients Serves 4

Chicken......600 Grams (Bone in, cut into small pieces, washed and drained)
Oil.....3-4 Tablespoons
Coconut pieces......1/2 Cup (sliced thin; theengakothu)
Onion sliced thin...1 Cup
Shallots sliced thin...1/2 Cup (If not available, add the same quantity Onion)
Ginger sliced thin..1 Tablespoon
Garlic sliced thin...1 Tablespoon
Curry Leaves...2 Sprigs
Red Chilly Powder...1 Teaspoon
Coriander Powder....2 Teaspoons
Turmeric Powder..1/2 Teaspoon
Garam Masala Powder3/4 Teaspoon
Pepper Powder.1/4 Teaspoon
Tomato chopped.1 Small
1/4 Teaspoon Garam Masala Powder, Teaspoon Coconut Oil and a Sprig of Curry Leaf
to sprinkle on top
Method of Preparation
Wash and drain the Chicken pieces thoroughly.
Heat Oil in a pan on medium high heat and saute the Coconut slices till lightly
brown.
Once the Coconut is browned, add Onion, Shallots, Ginger, Garlic and Curry Leaves;
saute till it is golden brown and crisp. Add Salt at the beginning of sauteing to
fasten the process.
Once golden brown, lower the heat to low and add Red Chilly Powder, Coriander
Powder, Turmeric Powder, Garam Masala Powder and Pepper Powder; saute for 3-4
minutes, stirring constantly (stirring is important or the spices will burn). This
step is very important as it determines the color as well as the taste of the dish.
Add the chopped Tomato and saute till it is mashed thoroughly.
Add the Chicken pieces and Salt if needed (we did add some Salt while sauteing the
Onion) ; mix thoroughly; adjust the heat to medium low; close the pan and let it
cook for around 10 minutes. By this time Water will be oozing out of the Chicken.
Once the Water has oozed out of the Chicken, lower the heat to low and let it cook
for 50 minutes to 1 hour. (Dont add water; let it cook in its own liquid.) Do stir
now and then. If a lot of liquid remains in the Chicken after it is cooked, do keep
the dish open and let it evaporate. Add more Salt if needed.
Once the Chicken is cooked thoroughly; the liquid content is reduced and Oil starts
to separate (The oozing Oil is the best sign of 'doneness' in this dish.), off the
heat; sprinkle 1/4 teaspoon Garam Masala Powder, 1/2 teaspoon Coconut Oil and a
sprig of Curry Leaf (tear the leaves for better flavor) on top and let it sit for
30 minutes before serving. (Keep the lid closed if you can keep the leftovers in
the refrigerator and keep it uncovered (to prevent the vapor form falling back into
the Chicken) if it is going to be at room temperature for longer period of time.)
This dish is best when served warm with hot boiled Rice and Kachiya Moru.
Notes:
As excess Water is not so good in this preparation, do drain the Chicken properly
after washing.
Do take care to cut the Chicken into small pieces as it will reduce the cooking
time.
Once the other ingredients are added, Coconut slices wont change much color, so
saute it till the color you prefer in the first place itself. I like it light brown
as the toasted Coconut slices taste better than white 'not toasted' ones.
The stage to which the Onion and Shallots are to be browned require special
mention. It should reach a thorough brown color as we do the Onion for Biriyani
garnish. At this stage it will be crispy too. This is very important as this
browning helps this dish stay good for a long time. Any stages before that can
reduce the shelf life of Chicken Ularthiyathu. Do stir often at this stage
otherwise the Onion will brown in an uneven manner.
Do look for the oozing Oil to know the 'doneness' of this Chicken dish.
Chicken Ularthiyathu tastes the best when made with Coconut Oil, but if you are
making it with any other Oil, please dont forget to drizzle some Coconut Oil at the
end, as its aroma makes the dish very inviting.
As this Chicken Veyichathu stays good at room temperature for a longer period of
time, it is an excellent dish to carry while traveling.