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Tuesday, 3 November 2015

Chicken In Roasted Coconut Paste/ Kerala Style Varutharacha Chicken Curry


             


Kerala style chicken curry which we often make at home.  Roasted coconut paste is called thenga varutharachatu in our language. Here grated coconut is roasted until dark golden brown and then grind finely.  It is a very common dish in Kerala houses.  The important thing which I want to share you is that  use shallots or small onions for gravy. You can use any kind of onion, but you will get a better taste while using shallots. Try to use it, if not available no problem, go with regular onions. 

 Varutharacha kozhi curry, kerala style recipe

Author: Anju Aneesh
Recipe type: Side dish
Cuisine: India, South India, Kerala

Ingredients

  • 1 kg chicken

To marinate

  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • A pinch of salt

For making roasted coconut paste

  • 2 tablespoon oil
  • 2 cups grated coconut
  • 4 to 5 shallots cut into small pieces
  • 1 garlic
  • 1 spring curry leaves
  • 1/4 teaspoon turmeric powder

For the gravy

  • 2 tablespoon oil
  • 200 gram shallots
  • 3 cardamoms
  • 4 cloves
  • 1" piece ginger, chopped
  • 8 to 10 garlic cloves
  • 3 slit green chilies
  • 2 tablespoon coriander powder
  • 3 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon pepper powder
  • 2 medium tomato, chopped
  • Salt to taste

For seasoning

  • 1/4 teaspoon mustard seeds
  • 1 spring curry leaves
  • 2 dried red chili

Direction of preparation of chicken in coconut paste


  1. Wash and clean chicken neatly. Marinate with a pinch of salt, 1/4 tsp turmeric powder , 1/2 tsp red chilly powder and keep aside.
  2. Heat 2 tbsp oil in a heavy bottomed pan, add grated coconut (if the coconut shavings are not in equal size just process it in a mixer grinder) along with shallots sliced, one garlic clove and 1 spring curry leaves. Saute on low flame with continuous stirring till it became golden brown in color. Immediately switch off the stove.  Stir in between to avoid burning. Grind to get a smooth paste when it is still hot. Add one or two table spoon coconut oil if needed.
  3. Clean shallots and cut into small pieces, slit green chilies length wise and keep aside.
  4. Heat  oil in a pan, add cardamom, clove,  and cinnamon and saute for few seconds.
  5. Add sliced shallots, chopped ginger, garlic and slit green chilies.   Saute till it comes to golden brown color.
  6. At this stage, add 3 teaspoon coriander powder, 2 teaspoon chilly powder and 1 tablespoon garam masala. Saute till the raw smell goes.
  7. Add tomato and saute till it mashed up and done well.
  8. Now add half cup of water, cook masala on low flame till the oil separates.
  9. Add chicken mix well and cook covered.
  10. When it half done, do a taste test and add salt if needed, mix  roasted coconut paste with it.  again cook it covered till oil separates.
  11. Add 1 tablespoon freshly ground pepper powder and mix well.
  12. For tempering, heat 1 table spoon oil in a small pan, add mustard seeds, when it splutter add dried red chilies and curry leaves. saute for few seconds. pour on top of chicken curry.
  13. Now the varutharacha chicken curry is ready.  It goes well with rice, ghee rice, chappatti etc.

  1. Wash and clean chicken neatly. Marinate with a pinch of salt, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder and let it rest for half an hour.
  2. Heat two tablespoons oil in a heavy bottomed pan, add grated coconut along with shallots sliced, one garlic clove and one spring curry leaves. Saute on low flame with continuous stirring until it became golden brown in colour. Immediately switch off the stove.  Stir in between to avoid burning.
     
  3. Grind to get a smooth paste when it is hot. Add one or two tablespoon coconut oil if needed. For more information, click Roasted coconut paste.
  4. Heat  oil in a pan, splutter mustard seeds.
  5. Add cardamom, clove,  and cinnamon and saute for a few seconds.
  6. Add  chopped ginger and garlic, saute for one minute.

  7. Add sliced shallots curry leaves and slit green chilies. Saute till it becomes to golden brown colour. 

  8. At this stage, add three teaspoon coriander powder.

  9. Add one tablespoon garam masala.
  10. Add two teaspoon chilly powder,
  11. Add 1/2 teaspoon turmeric powder.
  12. Saute until the raw smell goes.

  13. Add tomato and saute till it mashed up and done well.

  14. Now add half cup of water, cook on low flame until the oil separates.
  15. Add chicken and salt, mix well.(You can add some water and roasted coconut paste at this stage.) 
  16. Cook covered. 
  17. When it's half done, do a taste test and add salt if needed, mix  roasted coconut paste (or thenga varutharachatu.  )

  18. Again cook it covered until oil separates.
  19. Add one tablespoon freshly ground pepper powder and mix well. Cook for few more minutes. (optional, if your chicken  cooked already, you can switch off  the stove.)

  20. Now the varutharacha chicken curry is ready.  It goes well with rice, ghee rice, chappatti etc.

Notes


Saute onions till golden brown otherwise it will leave sweetness.


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