Varutharacha Kozhi-Chicken Curry | Kerala Chicken Curry
Ingredients :
Chicken/Kozhi : 1 kg
Grated Coconut : 1 cup
Thin Coconut Slices/ Thenga Kothu : 3 tbsp
Coriander Powder : 1 tsp
Whole Black Pepper : 1 tsp or to your spice tolerance
Turmeric Powder : 1/4 tsp
Red Chilly Powder : 1/4 tsp
Home made Garam Masala : 1 tsp (To Make Fresh Homemade Garam Masala : Fennel Seeds : 1 tsp, Cinnamon Stick : 2 inch pieces, Cloves : 2, Star anise : 2, Green Cardamom : 2 pods (or) Use Store Bought Garam Masala : 1 tsp)
Curd : as required
Onion : 2 large (thinly, sliced)
Tomato : 3 large (sliced)
Ginger : 1 inch piece (crushed)
Green Chillies : 4-5 or as required
Warm Water : 1/4 cup
Coconut Oil : 2 tbsp
Curry leaves : 4 tbsp (chopped)
How to make Varutharacha Kozhi-Chicken Curry :
To make Fresh Homemade Garam Masala :
1. Dry roast all the ingredients listed above for “To Make Fresh Garam Masala” and grind to fine powder and keep it aside. (Note : You can prepare this in bulk and store, but fresh masala taste too good or use store bought garam masala.)
Preparing the Varutharacha Kozhi-Chicken Curry :
1. Marinate the chicken with red chilly powder, 1/2 tsp coriander powder, garam masala, turmeric powders, salt, curd and keep it aside for 1 hrs.
2. Heat a kadai/pan, pour 2 tsp coconut oil, add grated coconut and fry till it turns to golden brown in color, add 2 tsp of coriander powder and saute well.
3. Grind the fried coconut along with whole pepper, blend it well till it become smooth paste.
4. Heat a pan, pour coconut oil, add sliced onion, crushed ginger, green chilly and saute well till onion turns to translucent and golden brown.
5. Add marinated chicken and mix well, add the grounded coconut mixture with it and add 1/4 cup of warm water, adjust the salt; close and cook for 20 mins or until the gravy turns dark brown in color and the gravy thickens.
6. When its done, fry coconut sliced pieces, dried red chilly, onions in oil, scrape this into the prepared gravy.
7. Remove from the fire; sprinkle little coconut oil on top and keep covered until its ready to serve.
8. Garnish with curry leaves.
Notes :
- The color of curry depends on how well you roast the coconut and spices.
- This is a very hot dish. Add or reduce chilli flakes and pepper powder according to your taste. Optional – To bring down the heat, you can substitute red chilli powder with paprika powder without effecting the consistency and flavor of the curry.
- Using freshly ground pepper and homemade garam masala adds to it taste and I prefer to use shallots instead of onions as it gives a great flavor to dish.
- Using Coconut oil enhance the flavor.
