Sunday, March 26, 2017

Kerala style varutharacha chicken curry

Can’t believe how time is flying. It’s already spring and the clock has changed here which means we get one hour extra sunlight in the evening! 

Last few weeks has been very hectic for me. We moved house last month and with 40 plus boxes to unpack, settling in took a while. This move has been eye opener for me to realise how much junk I have accumulated in the name of blogging. S was shocked to see all the things that came out of boxes and was getting into fight with me for that. So I am trying to prove to him that I will be using all of that and will be getting back to blogging soon. I get plenty of daylight in this house so I am hoping that inspires me to blog and take pictures for my blog.

Today’s recipe is a Kerala special varutharacha chicken curry which I made long time back. I am not a big fan of varutharacha curry/ roasted coconut based gravy but once in a while I enjoy  this and love to pair it with ghee rice.


To marinate
Chicken – 1 kilo
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Ginger garlic paste – 2 tsp

To roast and grind
Grated coconut – ¾ cup
Cinnamon – 1 stick
Cloves – 5
Cardamom – 4 number
Fennel seeds – 1 tbs
Star anise – 1
Peppercorns – 1 tbs
Coriander seeds – 2  tbs
Poppy seeds – 1 tbs
Whole red chilli – 4 number
Curry leaves – 2 sprigs

Other ingredients

Onion – 4 number
Tomato small – 2
Green chilli – 3 number
Coriander leaves
Mint leaves
Water – ¼ cup or as required

  •   Marinate the chicken with ingredients mentioned for 30 minutes.
  •  In a non- stick pan add a tbs oil and roast grated coconut for  few  minutes, when it starts to change colour add the rest of ingredients  mentioned and roast until the coconut is brown in colour and nice  aroma come out.
  •    Let it cool down and then grind it to a smooth paste adding little water.
  •   In a saucepan add coconut oil and saute the chopped onions until soft  and light brown in colour.
  •   Add tomato and let it cook for 2-3 minutes.
  •    Add marinated chicken and stir for a few minutes.
  •    Add the ground  paste and water let eh chicken cook in the gravy until  its done.
  •   Finally add chopped coriander leaves and mint leaves and remove from fire.