Learn how to make varutharacha kozhi curry which is Kerala style malabar chicken curry in roasted coconut sauce and pair it with rice or neypathal.
Prep Time45 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr25 minutesmins
Course: Main Course
Cuisine: Indian, Kerala, Malabar, South Indian
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
Marinate for at least 30 minutes or overnight
800gramsskinless whole chickencurry cut, washed and pat dried
salt to taste
2tablespoonscoriander powder
1tablespoonred chilli powder
1teaspoonturmeric powder
½teaspoonMalabar garam masala
2tablespoonsginger garlic paste
6 to 8green chilliesslit
1medium-sizedred onionsliced
1tablespooncoconut oil
1sprigcurry leaves
hot water while preparing the curry
Roast and grind to smooth paste
1tablespooncoconut oil
1teaspoonfennel seeds
curry leaves
4mini shallots
½cupgrated coconut
2medium-sizedtomatoeschopped
salt to taste
Tempering
1tablespooncoconut oil
4mini shallots
curry leaves
2dried red chillies
INSTRUCTIONS
Marination
Add all the marination ingredients to a large bowl and mix thoroughly.
Keep covered for 30 minutes or overnight.
Make the Coconut Sauce
Heat coconut oil in a shallow pan.
Add the fennel seeds and curry leaves and let them fry releasing an aroma.
Add the shallots and grated coconut and fry until the coconut is almost browned.
Add the chopped tomatoes and cook down until oil releases.
Transfer the content into a mini blender and grind to a smooth paste stopping to scrape the sides each time. The more you take time and blend, the tomato will get better colour.
Make the Chicken Curry
Add the marinated chicken into your curry pot and cook on medium to high flame until the chicken turns white and the onions are cooked (you don't have to add water here as the chicken will release moisture).
Add enough hot water so that the chicken pieces are barely covered and bring to a boil. Taste and adjust the salt and spices.
Cover and cook on low to medium flame until chicken is cooked.
Reduce the flame to low and add the prepared coconut sauce and bring to a boil.
Simmer until desired consistency while you prepare the tempering.
Make the Tempering
Heat coconut oil in a small tadka pan.
Fry some shallots, curry leaves and dried red chillies.
Pour this over the curry and switch it off.
Serve
Stir and serve with neypathal, appams, doshas, chapatis or even rice! Refrigerate any excess gravy in an airtight container. Reheat on low after bringing to room temperature.