Varutharacha Chicken Curry | വറുത്തരച്ച കോഴിക്കറി

In Kerala (South India), Varutharacha Chicken Curry is a common and simple chicken curry made with roasted coconut and spices. Curry has a rich and aromatic taste from a perfect combination of roasted coconut and spices. Since each family has its own recipe, it could be made in so many different ways!

Varutharacha Chicken Curry

Varutharacha Kozhi Curry is Kerala's (south India's) most traditional chicken curry. The gravy has a roasted coconut base and some flavorful spices, making it a perfect combination for appam, pathiri, chappati, and idiyappam.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 6

Ingredients

  

• 1 chicken (about 1 1/2 kg)
• 1 inch ginger
• 7 garlic
• 5 green chilies Adjust to your spiciness
• 50 ml oil
• 2 tsp salt Adjust to taste
• 1/2 tbsp turmeric powder
• 1 tbsp kashmiri chilli powder if you like spicy, add 1 tbsp more.
• 2 tbsp coriander powder
• 2 ½ cup grated coconut
• 5 Shallots / Small onion 1/4 cup
• ½ tbsp garam masala 1 teaspoon
• 2 sprig curry leaves
• 1/2 tsp black pepper

Instructions

 

• Remove skin from chicken and cut into medium size pieces. Rinse and drain the chicken very well.
• Heat 3 tbsp coconut oil in a wide, heavy-bottomed pan. When oil is hot add sliced ginger and saute for 2-3 minutes. Then add sliced garlic, saute for 2 minutes. Add green chilies and stir for another 2 minutes. Add sliced shallots or small onion. Saute onion over medium heat until it is light brown. Add curry leaves. When shallots are golden brown, remove it from the pan.
• Use the same pan to roast the coconut. If there is no leftover oil in the pan add 1-2 tbsp coconut oil. When the oil is hot add grated coconut. Stir continuously for 12-15 minutes on medium low heat. Do not leave the pan without stirring otherwise the coconut will turn black on the bottom and will have burned taste. We want the coconut to have nice even brown color.
• When the coconut is just starting to change color to brown, then add spice powders, 1/2 tbsp turmeric, 1 tbsp Kashmiri chili powder (Adjust to your spiciness), 2 tbsp coriander powder. Saute until the spices are fragrant and coconut is fried well. Add fried onion mix to coconut and combine all together. Transfer roasted coconut from the pan to a plate. If you leave it in the hot pan it may continue to darken and overcook.
• Add toasted coconut to a blender and pulse the coconut mixture in the blender without adding any water. Scrape the sides and repeat until you get a coarsely ground mixture. Then add little water at a time and grind it for 30 sec, wiping down the sides of the blender with a spatula and repeat this until you get a very smooth paste. Try to use as little water as you can to grind roasted coconut so that you get a more dark golden-colored paste.
• Add half of the ground coconut mixture to the drained chicken and add 1 tsp salt, 1/2 tbsp garam masala. Increase the heat to medium-high and keep stirring the chicken for 3-4 minutes.
• Wash the blender with 1/2 cup of water and add that to the chicken. Stir again to make sure masalas are not stuck to the bottom of the pan. Reduce heat to medium and cover with a lid. Cook chicken on medium-low heat for about 15 minutes. You can stir a couple of times in between to make sure the curry is not sticking to the bottom. If the gravy is too thick you can add hot water as needed.
• When the chicken is cooked, remove the lid and add the remaining 1/2 of the ground roasted coconut mixture, 1/2 tsp black pepper and let it boil.
• Once the curry has come to boil again check salt and spices. Add more salt if needed. Simmer the curry uncovered on low heat for another 5-10 minutes. When the gravy is thick and oil starts to separate on the top this means the curry is ready!!
• It is delicious and fragrant. You can serve with rice, appam, pathiri, etc.

Keyword chicken curry, varutharacha chicken curry

Roasted Coconut Chicken Curry – Variation #1

Varutharacha Chicken Curry is a traditional Kerala-style chicken curry where the chicken is cooked in a flavorful roasted coconut gravy. “Varutharacha” literally means “roasted coconut” in Malayalam

Ingredients:

• 500 grams chicken
• 2 cardamom pods
• 2 small pieces of cinnamon stick
• 2 cloves
• 1/2 teaspoon whole black pepper
• 3/4 cup grated coconut
• Few curry leaves
• 1 1/2 tablespoons coriander powder
• 1 tablespoon Kashmiri chili powder
• 1/4 teaspoon turmeric powder
• 2 tablespoons coconut oil
• 1 1/2 tablespoons vegetable oil
• 1/2 teaspoon fennel seeds
• 1 onion, finely chopped
• 1/2 tablespoon crushed ginger garlic paste
• 2 green chilies, slit
• 2 medium tomatoes, finely chopped
• Salt to taste
• 1 cup water, divided
• 1/2 teaspoon garam masala

Instructions:

1. Prepare the Coconut Paste:
   • Heat a pan over medium heat.
   • Add cardamom pods, cinnamon stick, cloves, and whole black pepper. Roast for about 30 seconds until fragrant.
   • Add grated coconut and fry over low heat, stirring continuously until the coconut starts to brown evenly. This step is crucial to avoid burning.
   • Add curry leaves, coriander powder, Kashmiri chili powder, and turmeric powder. Fry until the spices are aromatic.
   • Add coconut oil and fry for a few more minutes until the coconut turns golden brown.
   • Remove from heat and transfer the mixture to a bowl to cool. Avoid leaving it in the hot pan as it may overcook.
2. Make the Coconut Curry Base:
   • Once cooled, transfer the roasted coconut mixture to a blender. Grind without adding water initially to form a coarse paste.
   • Add 1/2 cup water to the coconut mixture and blend until you achieve a smooth paste consistency.
3. Cook the Chicken Curry:
   • Heat vegetable oil in a separate pan over medium heat.
   • Add fennel seeds and let them splutter.
   • Add finely chopped onion and sauté until translucent.
   • Add crushed ginger garlic paste, green chilies, and curry leaves. Sauté until the raw smell disappears.
   • Add finely chopped tomatoes and salt. Mix well and cover the pan. Cook for a few minutes until the tomatoes are softened.
4. Combine and Simmer:
   • Add the ground coconut paste to the onion-tomato mixture. Rinse the blender with another 1/2 cup of water and add it to the pan.
   • Mix everything well and bring to a boil.
   • Add the chicken pieces to the curry. Increase the heat and let it come to a boil again.
   • Once boiling, reduce the heat to medium-low, cover the pan, and simmer for 20-25 minutes or until the chicken is cooked through and tender.
   • Check the consistency of the gravy and simmer longer if you prefer a thicker consistency. If you need more gravy, add boiled water as needed.
   • Finally, add garam masala and mix well.
5. Serve:
   • Garnish with fresh cilantro if desired.
   • Serve hot with rice or bread.

Enjoy your Coconut Chicken Curry!