Malabar Varutharacha chicken curry is the most traditional way of chicken curry prepared in kozhikode area. The gravy has made freshly roasted coconut and some flavorful spices. So fragrant and so tasty dish. This Varutharacha chicken curry is a Malabari delicacy. It goes well with pathiri, kerala porotta, any sort of rice variants , chapathi, appam or any other Indian breads. The Roasted coconut along with a lot of spices makes the kozhi curry a very traditional in its taste. we are using some whole spices and blended along with coconut which makes our chicken curry very flavourful. This will take some time for the preparation, but trust me the curry tastes heavenly good. We are providing you with an authentic recipe of the dish, which has been handed down through generations in traditional Kerala households. This Malabar Varutharacha kozhi curry is very tasty because of the roasted ground coconut gravy, so need more patience for the preparation. Coconut is is the thickener cum flavor enhancer of choice here. The simple process of roasting the coconut adds a whole new depth of flavor to the dish. Do try this Malabar Varutharacha Chicken Curry at your kitchen and enjoy with your family.
Rate this recipe!
| Prep Time | 15 Minutes |
| Cook Time | 40 Minutes |
| Servings |
Servings
|
Ingredients
- Marination -
- Chicken(Pieces ) - 500 Grams
- Turmeric powder - 1/2 Tsp
- Pepper powder - 1/2 Tsp
- Salt(To taste) -
- For Roasting:- -
- Coconut(Grated) - 1/2 Cup
- Shallots/small onions(Chopped) - 2-3 Nos
- Fennel seed - 1/2 Tsp
- Chilli powder - 1 Tbsp
- Coriander powder - 1 Tbsp
- Garam masala - 1 Tsp
- Pepper powder - 1/4 Tsp
- Coconut oil - 1 Tbsp
- Masala Gravy:- -
- Shallots/small onions(Chopped ) - 150 Grams
- green chilli - 2 Nos
- Ginger garlic paste - 1 Tbsp
- Tomato(Chopped ) - 1 Medium
- Turmeric powder - 1/4 Tsp
- Fennel seed - 1/4 Tsp
- Curry leaves - 1 Spring
- Water(Hot) - 1/2-1 Cup
- Salt(To taste) -
- For seasoning: -
- Coconut oil - 1 Tbsp
- Shallots(Chopped ) - 2 Tbsp
- Curry leaves -
Ingredients
|
Rate this recipe!
|
Instructions
- Marinate the chicken pieces with turmeric powder, pepper powder and salt. Keep it aside for 30 minutes.
- Heat oil in a pan , add grated coconut, chopped shallots, fennel seed and curry leaves. Roast till coconut becomes golden , keep stirring, then add chilli powder, coriander powder and garam masala. Sauté until the raw smell goes.
- Remove from the fire and allow to cool. Once it cool transfer to a blender and blend it to smooth paste by adding enough water , keep aside.
- Add chopped tomato and cook well by closing the kadai in medium flame.
- Add chicken pieces to it and mix well, close the kadai and cook for 5 minutes in a medium flame.
- Cook till the chicken is fully cooked, check the taste and adjust accordingly.
- Finally season with chopped shallots and curry leaves ( Heat 1 tbsp coconut oil in a pan add chopped small onions and curry leaves, roast until the shallots becomes golden brown color.)
- Pour the seasoning over the chicken curry and cover the kadai for few seconds. Then mix well ..
- Serve hot with nice Pathiri, idiyappam, chapati or normal rice etc...
- Personally I prefer this is perfect combination for nice Pathiri.. Enjoy .
Recipe Notes
You can explore this dish Naadan Chicken Curry
You can also visit Bhuna Chicken
Share this Recipe
