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.
You may like to try this Kerala style Fish fry
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 !
|Prep Time||20 minutes|
|Cook Time||60 minutes|
- 2 red onion
- 6 garlic clove
- 2 inch ginger
- 1/2 tsp Black p
- 1/4 tsp fennel seed
- 1 small tomato
- 2 tbsp coconut oil
- 1 cup grated coconut
- 1/4 tap black pepper
- 1/4 tsp fennel seed
- 2 tbsp Coriander powder
- 4 Green Chillies
- 2 Dry Red Chillies
- 1 Sprig Curry leaf
- 1 tbsp coconut oil
- 1/2 inch Chop Ginger
- 2 garlic clove
- 1 tsp garam masala
To make the Gravy
Varutharacha Masala Paste
- Wash the chicken cut into small pieces. Marinate with turmeric powder, Kashmiri chilli powder, lemon juice for 20 minutes.
- To make Varutharacha paste ,heat 1 tbsp coconut oil. Reduce the flame and add grated coconut. Fry for 5 minutes at low flame.
- Add garlic , ginger , curry leaves and slited green chillies.You have to cook at low flame.
- Add fennel seeds, black pepper seeds. Keep on sautéing , else coconut may burn at the bottom. It will take 15-20 minutes to get the perfect roast golden colour.
- Add coriander powder , garam masala powder at the end . Switch off the flame. Give it a mix and transfer to a plate. Let it cool at room temperature.
- Add around 1/4 cup Water to make a smooth fine paste. Keep it aside.
- Make a paste of 1/4 black pepper, 1/4 tsp fennel seed, 2 inch ginger, 6-7 garlic cloves adding a little water.
- In a pan heat 2 tbsp Coconut oil. You can use the same pan which you used to roast the coconut. Add the prepared ginger garlic paste and cook at medium flame.
- Add onion and cook at medium flame for 5 minutes.
- When the onion are slight brown and soft , add chopped tomato.
- Add curry leaves and cook till tomato pieces are soft and mixed well to the onion.
- Add chicken and mix well. cook at high flame for 3-4 minutes .
- Add the prepared Varutharacha paste and mix well . Add 3-4 cups water . Adjust salt at this point. Cover with a lid and let it cook at low to medium flame till it’s done.
- I added 3 cups of water as I served the dish with steamed rice. The consistency of the gravy was thick.