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Side Dish

Varutharacha Kozhi Curry | Varutharacha Mutton 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 6 servings

1 kg Chicken with bones
Or
1 kg Mutton
1 nos Onion sliced, big
2 nos Green chillies
1 Stalk Curry leaves
1 nos Tomato Big or 2 small ones
4 Sticks Cinnamon (Karugapatta)
2 nos Cardamom (Elakka)
4 nos Cloves (Grambu)
3 tbsp Whole coriander seeds
4 nos Dry red chillies (Kollamulaku)
1 cup Coconut — grated
8 nos Pepper corns Kurumulaku
1 tsp Masala powder Any chicken or mutton masala powder
8 nos Garlic cloves
2" piece Ginger
3 nos Small onions (Kunjulli)
1/2 tsp Fennel seeds (Perumjeerakam)
1/2 tsp Poppy seeds Kashakasha
Coconut oil — for cooking
1 tsp Turmeric powder
Salt, to taste
Coriander leaves — for garnishing

Preparation

Step 1
Clean and cut chicken into small pieces.
Step 2
If using mutton, then cook it in a cooker with some turmeric powder, ginger, salt and water.
Step 3
Heat up a pan or a kadai.
Step 4
Add cinnamon, cardamom, cloves, coriander seeds, dry red chillies, grated coconut, peppercorns, masala powder, garlic, ginger, small onions, fennel seeds and poppy seeds one by one.
Step 5
Fry them on a medium flame, until it starts to emit a nice aroma.
Step 6
When they turn red in colour, turn off the heat.
Step 7
Don`t fry too much and burn everything as it will spoil the taste of gravy.
Step 8
Grind the above into a smooth paste adding sufficient water.
Step 9
Heat the oil in the same pan or kadai.
Step 10
Add onions and curry leaves and sauté.
Step 11
Add green chillies followed by tomato and fry for a while.
Step 12
Add drained chicken or cooked mutton.
Step 13
Add turmeric powder and salt.
Step 14
Add a little water and Stir everything together thoroughly.
Step 15
Cook for about 10 minutes.
Step 16
Add the masala paste and Stir everything together thoroughly.
Step 17
Put the lid on and cook for about 15 minutes.
Step 18
Remove the lid and cook on a medium flame, until the oil comes on top and the gravy becomes thick.
Step 19
Garnish with coriander leaves.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Ingredientsfor 6 servings

1 kg Chicken with bones

1 kg Mutton

1 nos Onion sliced, big

2 nos Green chillies

1 Stalk Curry leaves

1 nos Tomato Big or 2 small ones

4 Sticks Cinnamon (Karugapatta)

2 nos Cardamom (Elakka)

4 nos Cloves (Grambu)

3 tbsp Whole coriander seeds

4 nos Dry red chillies (Kollamulaku)

1 cup Coconut — grated

8 nos Pepper corns Kurumulaku

1 tsp Masala powder Any chicken or mutton masala powder

8 nos Garlic cloves

2" piece Ginger

3 nos Small onions (Kunjulli)

1/2 tsp Fennel seeds (Perumjeerakam)

1/2 tsp Poppy seeds Kashakasha

Coconut oil — for cooking

1 tsp Turmeric powder

Salt, to taste

Coriander leaves — for garnishing

Preparation

Step 1

Clean and cut chicken into small pieces.

Step 2

If using mutton, then cook it in a cooker with some turmeric powder, ginger, salt and water.

Step 3

Heat up a pan or a kadai.

Step 4

Add cinnamon, cardamom, cloves, coriander seeds, dry red chillies, grated coconut, peppercorns, masala powder, garlic, ginger, small onions, fennel seeds and poppy seeds one by one.

Step 5

Fry them on a medium flame, until it starts to emit a nice aroma.

Step 6

When they turn red in colour, turn off the heat.

Step 7

Don`t fry too much and burn everything as it will spoil the taste of gravy.

Step 8

Grind the above into a smooth paste adding sufficient water.

Step 9

Heat the oil in the same pan or kadai.

Step 10

Add onions and curry leaves and sauté.

Step 11

Add green chillies followed by tomato and fry for a while.

Step 12

Add drained chicken or cooked mutton.

Step 13

Add turmeric powder and salt.

Step 14

Add a little water and Stir everything together thoroughly.

Step 15

Cook for about 10 minutes.

Step 16

Add the masala paste and Stir everything together thoroughly.

Step 17

Put the lid on and cook for about 15 minutes.

Step 18

Remove the lid and cook on a medium flame, until the oil comes on top and the gravy becomes thick.

Step 19

Garnish with coriander leaves.