Varutharacha Chicken Curry
Kerala style chicken curry, made of dry roasted spicy coconut paste.
Serves: 3 – 4
For the chicken:
600 g chicken pieces, cut into medium size
½ teaspoon turmeric powder
½ teaspoon salt
Wash and clean chicken pieces. Drain out water thoroughly. In a bowl, marinate chicken pieces evenly with turmeric powder and salt. Cover and keep aside for half an hour.
For the coconut paste:
5 tablespoon grated coconut (75 g)
10 shallots (chuvannulli / sambar onion / saanu piyyavu)
1 spring curry leaves (6 – 8 nos)
In an iron kadai / frying pan, dry roast grated coconut first. Stir continuously / fry for 8 – 10 minutes until light golden color and fragrant. Then add shallots and curry leaves. Fry until golden color and crisp. It may take another 10 – 12 minutes. Switch off the heat and keep aside to cool for half an hour. Transfer all the dry roasted ingredients into a small mixer bowl and make a smooth paste. Sprinkle 1 – 2 tablespoon water when making the paste.
1 tablespoon oil
2 tablespoon thick ginger = garlic paste
1 teaspoon red chilli powder
½ teaspoon pepper powder
2 teaspoon coriander powder
¼ teaspoon turmeric powder
2 tomatoes, chopped
6 curry leaves
Marinated chicken pieces
½ cup water (75 ml – 100 ml)
½ - ¾ teaspoon salt (or to taste)
Shallow fried curry leaves (optional)
Dilute red chilli powder, pepper powder, coriander powder and turmeric powder in 2 tablespoon water (spice mix).
Heat oil in a frying pan / kadai. Add sliced onions and fry until golden color.
Add ginger – garlic paste and fry for 2 – 3 minutes until the raw smell goes.
Add spice mix and stir well for 2 – 3 minutes until the water dries up and well combined with onion and ginger – garlic paste.
Add chopped tomatoes and mix well.
Add curry leaves and sauté for 2 – 3 minutes.
Add marinated chicken pieces, salt to taste and add 75 ml - 100 ml water - 1/2 cup (water level should be ¾ th from the base of the pan / kadai . It won't be tasty if the gravy is too thin. So no need to add 1 cup (200 ml water)). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 20 – 30 minutes or until ¾ th done.
Now add dry roasted grated coconut paste. Cover again and cook on a low heat for another 10 minutes until done / fragrant / golden color. Decorate with shallow fried curry leaves (Optional). Serve with pulao / plain rice / rotis / Kerala Parotta / appam …