Varutharacha Chicken Curry

Varutharacha chicken curry is a Kerala style chicken curry made with roasted coconut and spices. This curry goes well with pathiri, pidi, idiyappam, etc.

This curry can be made with or without tomatoes. This is a no tomato version, I added coconut milk to make the curry more creamy and flavorful. The perfect blend of roasted coconut and coconut milk takes the curry to the next level.

Print Recipe

Varutharacha Chicken Curry

Varutharacha chicken curry is a Kerala style chicken curry made with roasted coconut and spices. This curry goes well with pathiri, pidi, idiyappam, etc.

Course

Chicken Recipes, Non-Vegetarian

Cuisine

Kerala

Servings

servings

Ingredients

• 500 grams Chicken pieces
• 1 cup Onion chopped
• 1/2 - 3/4 cup Thick coconut milk
• 2 teaspoons Ginger crushed
• 2 teaspoons Garlic crushed
• 1 number Green chilli sliced
• 1/2 teaspoon Vinegar
• Salt to taste
• Oil to saute

For Dry Roasting

• 1/2 cup Grated coconut
• 2 numbers Shallots Chopped
• 1/2 teaspoon Fennel seeds
• 2 numbers Cardamom
• 2 numbers Clove
• 1 number Cinnamon piece
• 1 teaspoon Chilli powder
• 1 teaspoon Kashmiri chilli powder
• 2 teaspoons Coriander powder
• 1/4 teaspoon Turmeric powder

For Seasoning

• 1/2 teaspoon Mustard seed
• 3 numbers Shallot sliced
• 1 sprig Curry leaf
• Oil

Course Chicken Recipes, Non-Vegetarian Cuisine Kerala Servings servings Ingredients 500 grams Chicken pieces 1 cup Onion chopped 1/2 - 3/4 cup Thick coconut milk 2 teaspoons Ginger crushed 2 teaspoons Garlic crushed 1 number Green chilli sliced 1/2 teaspoon Vinegar Salt to taste Oil to saute For Dry Roasting 1/2 cup Grated coconut 2 numbers Shallots Chopped 1/2 teaspoon Fennel seeds 2 numbers Cardamom 2 numbers Clove 1 number Cinnamon piece 1 teaspoon Chilli powder 1 teaspoon Kashmiri chilli powder 2 teaspoons Coriander powder 1/4 teaspoon Turmeric powder For Seasoning 1/2 teaspoon Mustard seed 3 numbers Shallot sliced 1 sprig Curry leaf Oil

Instructions

1. Heat a pan and dry roast the grated coconut, shallots, fennel seeds, clove, cardamom, and cinnamon until the coconut turns brown. Reduce flame and add chilli powder, Kashmiri chilli powder, coriander powder, and turmeric powder, cook for another few seconds. Remove from fire and let it cool completely.
2. Grind the coconut mixture into a coarse powder without adding water. Then add some water and grind to a smooth paste. Keep aside.
3. Heat oil in a large pan, saute onion until golden brown. Add ginger, garlic, and green chilli, saute until the raw smell goes.
4. Add coconut paste, chicken pieces, vinegar, and the required amount of water, mix well. Cover and cook until the chicken is done and the gravy starts to thicken.
5. Finally, add coconut milk, mix well and remove from fire.
6. Heat oil in a small pan and fry mustard seeds, shallots, and curry leaves, add to the chicken curry.
7. NOTE - This curry tends to thicken as it rests, adjust the quantity of water accordingly.
8. One cup = 250 ml, one teaspoon = 5 ml.