Some recipes are so good they are worth revisiting. This Varutharacha Kozhi-Chicken Curry is one among the old favorite recipe that deserved a little revamp, mainly in the picture department 🙂
Varutharacha Kozhi – Chicken Curry Recipe | Chicken in Roasted Coconut Gravy- Kerala Style
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Serves : 4
Thin Coconut Slices/ Thenga Kothu : 3 tbsp
Coriander Powder : 21/2 tsp
Whole Black Pepper : 1 1/2 tsp or to your spice tolerance
Turmeric Powder :1/4 tsp
Red Chilly Powder : 1/4 tsp
Shallots : 2 cup or Onion : 1 large (thinly, sliced)
Ginger : 1 inch piece (crushed)
Green Chillies : 4-5 or as required
Warm Water : 1/4 cup
Coconut Oil : 2 tbsp
Coriander /Cilantro leaves : 4 tbsp (chopped)
How to make Varutharacha Kozhi-Chicken Curry:
To make Fresh Homemade Garam Masala :
Preparing the Varutharacha Kozhi-Chicken Curry:
1. Marinate the chicken with red chilly powder, 1/2 tsp coriander powder, garam masala, turmeric powders, salt and keep it aside for 1 hrs.
2. Heat a kadai/pan, pour 2 tsp coconut oil, add grated coconut and fry till it turns to golden brown in color, add 2 tsp of coriander powder and saute well.
3. Grind the fried coconut along with whole pepper, blend it well till it become smooth paste.
4. Heat a pan, pour coconut oil, add sliced onion, crushed ginger, green chilly and saute well till onion turns to translucent and golden brown.
5. Add marinated chicken and mix well, add the grounded coconut mixture with it and add 1/4 cup of warm water, adjust the salt; close and cook for 20 mins or until the gravy turns dark brown in color and the gravy thickens.
6. When its done, fry coconut sliced pieces in oil, scrape the roasted coconut pieces into the prepared gravy.
7. Remove from the fire; sprinkle little coconut oil on top and keep covered until its ready to serve.
8. Garnish with coriander leaves and serve with steamed rice or Kerala Parotta, Ney Pathiri, Roti or any Indian Bread and Enjoy!
- The color of curry depends on how well you roast the coconut and spices.
- This is a very hot dish. Add or reduce chilli flakes and pepper powder according to your taste. Optional – To bring down the heat, you can substitute red chilli powder with paprika powder without effecting the consistency and flavor of the curry.
- Using freshly ground pepper and homemade garam masala adds to it taste and I prefer to use shallots instead of onions as it gives a great flavor to dish.
- Using Coconut oil enhance the flavor.