Varutharacha Kozhi (Chicken) Curry - How to make Kerala Chicken Curry
Varutharacha Chicken Curry, the name itself brings back the nostalgic childhood memories of Kerala. I really do miss those carefree days of my life. Every house we visit will definitely make this curry and each tasting heavenly, This curry is made with Nadan Kozhi or the country chicken. The smell of the roasted coconut with shallots, curry leaves, Red Chillies and coriander seeds are used in this original curry are used here which tickles your taste buds to the hilt. The aroma of coconut oil in this curry is another important factor adding the required flavour to this curry. The coconut mixture is roasted with coconut oil till they turn brown and crisp and used to be ground to a paste without adding water in a flat grinding stone with another cylindrical stone to grind. when this is ground the oil will ooze out and facilitate to grind smoothly. the ground masala will be very dark brown smelling delicious and filling the whole house with this mesmerising smell. Now due to shortage of time and modern gadgets we use chilly powder and coriander powder and grind the roast coconut mixture in a mixer grinder. The taste is not the same as the original curry, but can be compromised to some extent and get to enjoy this. I have tried to make it as closely to the original as possible. My mom used to grind the coconut using the ammikallu, but now thanks to the modern gadgets she also started using them. It is said the taste of the pudding is in the eating. so lets go for it..
Servings people people
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 60 minutes
- 1 kilogram Chicken Cut to medium pieces
- 2 teaspoon Red Chilly Powder
- 3 teaspoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt As per taste
- 1 cup coconut oil
- 2 cup Shallots
- 1 Coconut Grated
- 15 Curry Leaves
- 1 teaspoon Pepper
- 1/4 teaspoon Fenu Greek seeds
- 2 Green Chillies Chopped Finely
- 1 Ginger Chopped finely
- In a vessel add chicken.
- Add red chilly powder, Coriander powder,
- Add turmeric powder, salt and 1 teaspoon coconut oil.
- Mix it well and allow it to marinate for an hour.
- Heat coconut oil in a frying pan.
- Add fenugreek seeds and fry till golden brown.
- Transfer to a plate and keep aside.
- Add coconut, shallots and curry leaves to the same pan.
- Fry till the coconut becomes reddish brown and crisp.
- Add coriander powder to the coconut mixture and fry for a minute.
- Add red chilly powder and fry for 1 more minute. Remove from flame.
- Transfer to a plate and allow it to cool.
- Grind it to a smooth paste in a mixer grinder adding water.
- Keep the ground masala aside.16. Heat coconut oil in a frying pan.
- Add shallots, green chillies and fry till shallots become translucent.
- Add ginger garlic paste and fry for about 4-5 minutes or till the raw smell of the ginger garlic paste goes away.
- Now add the ground coconut masala and fry for another five minutes.
- Add the required amount of water to form a gravy.
- Water can be added according to your requirement.
- But don't make the curry too watery. Bring this to a boil.
- Add the marinated chicken and mix well.
- Allow the chicken to cook for at least 20 minutes or till the chicken is fully cooked. Remove from flame.
- Garnish with coriander.
- Serve hot with rice or rotis.