Ethakka Kozhi Curry ~ Chicken & Raw Plantain cooked in roasted coconut !

This is something very odd about us,Central Keralites-Thrissurites,to be specific.We love ethakka /plantains so much that we find ways to include these raw in almost everything we cook ! Here is one such very delicious combo of raw plantain and chicken.Among the Christians of this region it's almost mandatory that the beef specialty of Sunday should include ethakka/plantain for a unique flavor.

The plantains are not been peeled to sustain the flavor and taste it possess.Combined with chicken and cooked in a medium spicy coconut base,it's in fact a pleasure to have..Do try !

Ingredients

To cook chicken

450 gm chicken,cut into medium pieces
1 big raw plantain/ethakka,chopped with the peel
1/2 tsp turmeric powder
3/4 tsp salt
1/2 cup water

To roast & grind

1 heaped cup of grated coconut
1 tsp fennel seeds
3 cloves
1 piece of cinnamon -1.5"
1 small cardamom
1/4 tsp turmeric powder
2 tsp kashmiri chilly powder
2 tsp coriander powder
water as required

For the final cooking

1/2 cup shallots,chopped
6 small cloves of garlic,crushed
1 piece of ginger (1.5")
2 sprig curry leaves
4 tsp coconut oil (or any oil of your choice)

Method

Slit the plantain/ethakka into four and chop to medium sizes.Drop this in turmeric water and keep for at least 10 minutes.This will remove the stain from plantain.Now wash it in running water and strain.Pressure cook the chicken along with these chopped plantain adding turmeric powder,salt and water.4 whistles will do.Switch off the stove at this stage.Meanwhile roast the grated coconut and when it start changing color,add the cloves,fennel seeds,cinnamon and cardamom.Roast again till the coconut turn brown.Reduce the heat and add the spice powders mentioned.Mix well and be careful not to burn them.Switch off and allow it to cool.Grind this to a fine paste adding enough water.1/2 to 3/4 cup water may be needed.Now heat oil in a cheenachatti/curry pot and drop the crushed ginger,garlic and saute for 5 seconds.Add chopped shallots and curry leaves and roast till the shallots turn brown.Now pour the roasted coconut mixture to this along with water if necessary.The mixture should be semi-thick.Bring this to a boil and add salt.You can add the cooked chicken-plantain to this along with the water it may have.Mix well and bring to a boil.Reduce the heat and simmer till the gravy turns thick and oil clears on top.Let it remain for a while so that the flavors will be well-blend.This curry tastes even better the next day.Serve with rice,puttu or pathiri !