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Varutharacha Kozhi Curry (Varutharacha Chicken Curry)
Varutharacha Kozhi Curry (Varutharacha Chicken Curry) is a traditional Indian recipe (from Kerala) for a classic curry of chicken in a spiced coconut meat gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Varutharacha Chicken Curry (Varutharacha Kozhi Curry).
prep time
10 minutes
cook time
35 minutes
Total Time:
45 minutes
Serves:
3
Rating: 
Tags : CurrySpice RecipesChicken RecipesIndian Recipes
In Malabar, there is a tradition of cooking chicken with a gravy made of a good, heaped quantity of toasted coconut, along with lengthy list of aromatic spices. For people living in Kerala, especially coastal Kerala (in the region sometimes known as Malabar), this is an essential comfort food that comes from a long tradition
Ingredients:
1kg chicken
4 onions
3cm (1 in) piece of ginger
10 garlic cloves
4 green chillies
8 Curry leaves
1 tomato
Salt, to taste
For the gravy:
Flesh of ½ coconut, grated
1 tbsp coriander seeds
4 dried chillies
½ tsp fennel seeds
2 cardamom pods
2 cloves
1 piece cinnamon
1 tsp black peppercorns
1 inch piece of ginger
10 garlic cloves
½ tsp turmeric powder
Method:
Place a non-stick pan over low heat. Once hot, add the grated coconut and dry toast until dark brown in colour. Turn out onto a paste and return the pan to the heat. Add the coriander seeds, dried chillies, fennel seeds, cardamom, cloves, cinnamon, black peppercorns, ginger and garlic and stir-fry for 2-3 minutes until they begin to darken and become aromatic. Turn out onto a plate and set aside.
Combine the coconut and spices in a bowl and stir in the turmeric. Place in a spice or coffee grinder (in batches if necessary) and render to a powder. Turn into a bowl and set aside until needed.
Place a curry pan or large pot over medium heat. Add 1 tbsp coconut oil and when hot use to fry the sliced onion, finely chopped ginger, garlic, green chillies and curry leaves. Fry, stirring frequently, until the onion begins to darken then add in the ground spice and coconut mixture.
Continue cooking until the oil begins to separate then add the chicken and season to taste with salt. Pour in 180ml (3/4 cup) hot water, bring to a simmer, add a lid and cook for 15 minutes. At this point add the tomato slices and cook for 5 minutes more.
Serve with your choice of accompaniments.
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