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Side Dish

Malabar Varutharacha Chicken Curry

A traditional Kerala curry where chicken simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 3 servings

For Marination:
500 g Chicken Pieces
1/2 tsp Turmeric powder
1/2 tsp Pepper powder
Salt, to taste
For Roasting:-
1/2 cup Coconut — grated
2-3 nos Shallots/small onions — chopped
1/2 tsp Fennel seed powder (Perumjeerakam)
1 tbsp Chilli powder
1 tbsp Coriander powder
1 tsp Garam masala
1/4 tsp Pepper powder
1 tbsp Coconut oil
For Masala Gravy:-
150 g Shallots/small onions — chopped
2 nos Green chilli
1 tbsp Ginger garlic paste
1 medium Tomato — chopped
1/4 tsp Turmeric powder
1/4 tsp Fennel seed powder
1 Spring Curry leaves
1/2-1 cup Water Hot
Salt, to taste
For seasoning:
1 tbsp Coconut oil
2 tbsp Shallots — chopped
Curry leaves

Preparation

Step 1
Marinate the chicken pieces with turmeric powder, pepper powder and salt. Set aside for 30 minutes.
Step 2
Warm the oil in a pan, add grated coconut, chopped shallots, fennel seeds and curry leaves. Roast till coconut becomes golden, keep stirring, then add chilli powder, coriander powder and garam masala. cook until the raw smell goes.
Step 3
Remove from the fire and allow to cool. Once it cools down, transfer to a blender and blend it to a smooth paste by adding enough water. Set aside.
Step 4
Get a deep kadai, add oil and heat it, add ginger garlic paste, stir for a few seconds, then add chopped shallots, green chilies and salt. cook until golden brown.
Step 5
Add chopped tomato and cook well by closing the kadai in medium flame.
Step 6
Add chicken pieces to it and Stir everything together thoroughly, close the kadai and Let it cook for 5 minutes in a medium flame.
Step 7
Chicken 75% cooked, add ground masala paste and Stir everything together thoroughly. Add 1/2 cup of hot water followed by a few more salt and bring to boil.
Step 8
Cook till the chicken is fully cooked, check the taste and adjust accordingly.
Step 9
Finally season with chopped shallots and curry leaves. Heat 1 tbsp coconut oil in a pan add chopped small onions and curry leaves, roast until the shallots becomes golden brown.
Step 10
Pour the seasoning over the chicken curry and cover the kadai for few seconds. Then Stir everything together thoroughly.
Step 11
Serve while still hot with nice Pathiri, Idiyappam, Chapati or normal rice etc.
Step 12
Personally I prefer this a perfect combination for Pathiri.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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Ingredientsfor 3 servings

For Marination:

500 g Chicken Pieces

1/2 tsp Turmeric powder

1/2 tsp Pepper powder

Salt, to taste

For Roasting:-

1/2 cup Coconut — grated

2-3 nos Shallots/small onions — chopped

1/2 tsp Fennel seed powder (Perumjeerakam)

1 tbsp Chilli powder

1 tbsp Coriander powder

1 tsp Garam masala

1/4 tsp Pepper powder

1 tbsp Coconut oil

For Masala Gravy:-

150 g Shallots/small onions — chopped

2 nos Green chilli

1 tbsp Ginger garlic paste

1 medium Tomato — chopped

1/4 tsp Turmeric powder

1/4 tsp Fennel seed powder

1 Spring Curry leaves

1/2-1 cup Water Hot

Salt, to taste

For seasoning:

1 tbsp Coconut oil

2 tbsp Shallots — chopped

Curry leaves

Preparation

Step 1

Marinate the chicken pieces with turmeric powder, pepper powder and salt. Set aside for 30 minutes.

Step 2

Warm the oil in a pan, add grated coconut, chopped shallots, fennel seeds and curry leaves. Roast till coconut becomes golden, keep stirring, then add chilli powder, coriander powder and garam masala. cook until the raw smell goes.

Step 3

Remove from the fire and allow to cool. Once it cools down, transfer to a blender and blend it to a smooth paste by adding enough water. Set aside.

Step 4

Get a deep kadai, add oil and heat it, add ginger garlic paste, stir for a few seconds, then add chopped shallots, green chilies and salt. cook until golden brown.

Step 5

Add chopped tomato and cook well by closing the kadai in medium flame.

Step 6

Add chicken pieces to it and Stir everything together thoroughly, close the kadai and Let it cook for 5 minutes in a medium flame.

Step 7

Chicken 75% cooked, add ground masala paste and Stir everything together thoroughly. Add 1/2 cup of hot water followed by a few more salt and bring to boil.

Step 8

Cook till the chicken is fully cooked, check the taste and adjust accordingly.

Step 9

Finally season with chopped shallots and curry leaves. Heat 1 tbsp coconut oil in a pan add chopped small onions and curry leaves, roast until the shallots becomes golden brown.

Step 10

Pour the seasoning over the chicken curry and cover the kadai for few seconds. Then Stir everything together thoroughly.

Step 11

Serve while still hot with nice Pathiri, Idiyappam, Chapati or normal rice etc.

Step 12

Personally I prefer this a perfect combination for Pathiri.