Hold your breath ! This flavourful bomb dish is heavenly delicious to please your senses. Kerala style Chicken Varutharacha Curry Recipe can be paired with anything.Rice , Appam or Dosa.
What is Chicken Varutharacha ?
The quintessential Malabar dish when one talks about Chicken.
Varutharacha is a paste prepared with roasted grated coconut with other spices. It takes 15-20 minutes to prepare this paste. a you need to roast at low flame. (not Burn ! )
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Varutharacha Chicken Curry Recipe
You need around 1 cup grated coconut for this recipe.It is better to use fresh coconut. You can use a frozen too, bring it to room temperature before using .
I have roasted grated coconut in coconut oil.Add fennel seeds, black pepper , ginger , garlic , dry red chillies , green chillies , curry leaves, coriander seed ( Can use coriander powder ) to it. Cool down and make a fine paste with 1/4 cup water.
This is a spicy dish. You can skip red chillies here to tone down the spicy level.It will take 15-20 minutes.
Do not forget to marinate the chicken with salt, turmeric powder, Chilli powder ( you can use Kashmiri chilli powder) and lemon juice for at least 15 minutes .
This curry can be prepared using shallots which adds more flavour . I have used 2 large red onion. Around 100 gm Onion is enough for 1 kilo chicken.
Use of coconut oil is a must when you plan to cook a Malabar delicacy. I have used a cold pressed coconut oil which makes the dish more delicious. You can use regular refined oil but not recommended .
It’s better to use small or medium sized chicken pieces. Include bones too. Do not go for boneless when you trying such traditional dishes.
I use Black pottery clay pot to cook this dish. You can check here which I received from Kochi, Kerala 2 weeks before.
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Well, you can use any utensil of your choice. Try to avoid Non-stick kitchenware which is not a healthy option . I always insist my family and friends to do so.
Clay pots, cast irons and iron Kadais are part of my everyday cooking. Old is gold !