Varutharacha chicken curry is one of the most traditional way of making chicken curry in Kerala. This curry is made by roasting grated coconut along with shallots, dry red chilli and curry leaves. The combination of spice mix gives this curry a perfect taste. The garam masala used in this curry is made at home. This curry will go well with kallappam, paalappam, porotta, chapati and rice.
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How to make Varutharacha Chicken Curry
What you’ll need
Chicken – 750 gm
Onion (sliced) – 4
Tomato (sliced) – 1
Coconut Flakes – 1/4 cup
Grated Coconut – 1 cup
Shallots (sliced) – 1/4 cup
Ginger&Garlic Paste – 2 tbsp
Green Chilli (slitted) – 1
Dry Red Chilli – 1
Turmeric Powder – 1/2 tsp
Coriander Powder – 2 1/4 tsp
Kashmiri Chilli Powder – 2 3/4 tsp
Black Pepper Powder – 1/4 tsp
Garam Masala – 2 tsp
Coconut Oil – 5 tbsp
Curry Leaves
Bay Leaf – 1
Salt – 1 tsp
Water – 1/4 cup
Lime Juice – 1/2 tsp
* To make the garam masala, dry roast and grind 1 tsp fennel seeds, 1 star anise, 1 bay leaf, 6 cloves, 6 cardamom and 2 inch cinnamon sticks.
How to cook it
- To marinate the chicken, add cleaned chicken pieces into a bowl. Add 1/2 tsp of salt, 1/4 tsp turmeric powder, 1/2 tsp of coriander powder, 3/4 tsp of kashmiri chilli powder, 1/2 tsp of ginger&garlic paste and 1/2 tsp of lime juice.
- Mix it well and keep it aside.
- Add 1 cup of grated coconut into a pan and roast it.
- Add 1 tbsp of sliced shallots, curry leaves and mix.
- Add 1 dry red chilli and mix.
- Roast it on a medium heat and mix them in between.
- Once the grated coconut is roasted well, switch off the heat and add 1 1/4 tsp of coriander powder and mix.
- Add 1 tsp of kashmiri chilli powder and mix.
- Take it off from the stove and let this mixture cool down.
- Add 4 tbsp of coconut oil into a pan.
- Once the oil is hot, add the sliced onion.
- Add coconut flakes, ginger&garlic paste, curry leaves and 3/4 tsp of salt and mix.
- Close and cook for 2 minutes.
- After 2 minutes mix it well. Add 1 slitted green chilli, 1 bay leaf and mix.
- Close and cook for another 2 minutes.
- After 2 minutes mix it. Saute it well for 1 minute.
- Once the onions are sauteed, add 1/4 tsp of turmeric powder, 1/2 tsp of coriander powder, 1 tsp of kashmiri chilli powder, 1/4 tsp of pepper powder and mix.
- Add 1 sliced tomato and mix. Close and cook for 1 minute.
- After 1 minute mix it well.
- Add the marinated chicken and mix.
- Roasted coconut mixture is cooled, make a fine paste without adding water.
- Mix the chicken well. Close and cook on a medium heat for 6 minutes.
- After 6 minutes, open and mix the chicken.
- Add the roasted coconut paste and 1/4 cup of water into the chicken and mix.
- Add 1 1/4 tsp of garam masala and mix. Close and cook for another 5 minutes.
- After 5 minutes, mix it well.
- Once chicken is cooked, close and keep it aside.
- Add 1 tbsp of coconut oil into a pan.
- Once the oil is hot, add 1 dry red chilli, and sliced shallots and mix.
- Add curry leaves and mix.
- Once shallots are sauteed, take it off from the pan.
- Place the chicken back on the stove and add this hot tempering into the curry.
- Add 1/4 tsp of garam masala and mix.
- Serve roasted coconut chicken curry with kallappam.
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