Varutharacha Kozhi Curry is the most traditional way chicken curry is made in Malabar and we bet that every malayali who loves non veg has eaten this once or more. The gravy has a base of roasted coconut with some flavourful spices making it a terrific combination for pathiri, chappathi, idiyappams or appams. I never get bored preparing Chicken or any non-veg recipe. This Varutharacha Kozhi Curry is simply because of the fact that it can never go wrong Somehow that’s my experience with it…And if at all something goes wrong also, the flavour of chicken will correct it… The perfect blend of roasted coconut and spices gives a rich and aromatic flavour to the curry. It could be made in millions of ways because each household has a recipe of their own!
I always wondered about the taste of each Varutharacha Kozhi Curry when it compared with another. My mother’s combination of spices are extremely amazing even it compared with mine. If you love spicy chicken curry this is must try, I am sure it will be a wonderful addition to your “to do” list. You can use beef instead of chicken in this recipe to prepare Beef Varutharachathu.
- Chicken – 500 gram
- Onion(sliced) – 1 big
- Tomato(chopped) – 1 large
- Ginger garlic Paste – 2 Tbspn
- Green Chilly – 2 Nos
- Chilly Powder – 1 Tbspn
- Coriander powder – 1 Tbspn
- Turmeric powder – 1/2 Tspn
- Grated Coconut – 1/2 Cup
- Shallots – 3 Nos
- Curry leaves – 1 Spring
- Cardamom – 2 Nos
- Cinnamon – 1 Inch pieces
- Fennel seeds – 3/4 Tbspn
- Coconut oil – 1/2 to 1 Tbspn
- Shallots/Small onion (Finley chopped) – 2 Tbspn
- Curry leaves – few
- Coconut oil – 1-2 Tbspn
- Heat 2 tbsp oil in a pan. To this add cardamom, cinnamon, and fennel seeds. Roast it until nice aroma comes.
- Then add shallots, curry leaves and grated coconut. Roast and cook till coconut becomes lightly golden. Keep stirring in between. Let it cool.
- Transfer to a blender and blend it to smooth by adding some water.
- Take a deep pan. To this pour some oil and heat it. Add onion, ginger paste, garlic paste, green chilly, tomato one by one and saute it.
- Add chilly powder, coriander powder, turmeric powder, and salt. Mix this well.
- Then transfer chicken pieces to it. Add enough amount of water and allow it to cook it in a medium flame.
- If the chicken is 75% cooked, Then to this transfer the grounded paste of coconut, Mix well. Add ½ cup of water only if needed. Add some more salt and bring to boil. Cook till the chicken is fully done.
- For tempering, Heat 2 tbspn of coconut oil in a pan. To this add chopped shallots and curry leaves, roast until the shallots becomes golden brown colour.
- Pour this tempering over the chicken curry we already made. Mix well.
- Serve hot with nice pathiri. This is the perfect combination for pathiri.