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.