Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce
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.
Servings: 3 people
Calories: 514.64kcal
Ingredients
Marinate for at least 30 minutes or overnight
- 800 grams skinless whole chicken curry cut, washed and pat dried
- salt to taste
- 2 tablespoons coriander powder
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- ½ teaspoon Malabar garam masala
- 2 tablespoons ginger garlic paste
- 6 to 8 green chillies slit
- 1 medium-sized red onion sliced
- 1 tablespoon coconut oil
- 1 sprig curry leaves
- hot water while preparing the curry
Roast and grind to smooth paste
- 1 tablespoon coconut oil
- 1 teaspoon fennel seeds
- 2 curry leaves
- 4 mini shallots
- ½ cup grated coconut
- 2 medium-sized tomatoes chopped
- salt to taste
Tempering
- 1 tablespoon coconut oil
- 4 mini shallots
- 1 sprig curry leaves
- 2 dried red chillies
Instructions
Marination
- Add the chicken and all the marination ingredients to a large bowl and mix thoroughly.800 grams skinless whole chicken, salt to taste, 2 tablespoons coriander powder, 1 tablespoon red chilli powder, 1 teaspoon turmeric powder, ½ teaspoon Malabar garam masala, 2 tablespoons ginger garlic paste, 6 to 8 green chillies, 1 medium-sized red onion, 1 tablespoon coconut oil, 1 sprig curry leaves
- Keep covered for 30 minutes or overnight.
Make the Coconut Sauce
- Heat coconut oil in a shallow pan.1 tablespoon coconut oil
- Add the fennel seeds and curry leaves and let them fry releasing an aroma.1 teaspoon fennel seeds, 2 curry leaves
- Add the shallots and grated coconut and fry until the coconut is almost browned.4 mini shallots, ½ cup grated coconut
- Add the chopped tomatoes and cook down until oil releases.2 medium-sized tomatoes, salt to taste
- 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.hot water
- 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.1 tablespoon coconut oil
- Fry some shallots, curry leaves and dried red chillies.4 mini shallots, 1 sprig curry leaves, 2 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.
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 514.64kcal | Carbohydrates: 30.62g | Protein: 46.92g | Fat: 27.04g
