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.
  • CourseChicken Recipes, Non-Vegetarian
  • CuisineKerala
Servings
4servings
Servings
4servings
Ingredients
  • 500grams Chicken pieces
  • 1cup Onionchopped
  • 1/2 – 3/4cup Thick coconut milk
  • 2teaspoons Gingercrushed
  • 2teaspoons Garliccrushed
  • 1number Green chillisliced
  • 1/2teaspoon Vinegar
  • Saltto taste
  • Oilto saute
For Dry Roasting
  • 1/2 cup Grated coconut
  • 2numbers ShallotsChopped
  • 1/2teaspoon Fennel seeds
  • 2numbers Cardamom
  • 2numbers Clove
  • 1number Cinnamon piece
  • 1teaspoon Chilli powder
  • 1teaspoon Kashmiri chilli powder
  • 2teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
For Seasoning
  • 1/2teaspoon Mustard seed
  • 3numbers Shallotsliced
  • 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.

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