Varutharacha Chicken Curry | Nadan Kozhi Curry Recipe | Kerala Style Varutharacha Chicken Curry with step by step photos.
Welcome to our flavorful culinary journey through Kerala's rich heritage with "Varutharacha Chicken Curry," also known as "Nadan Kozhi Curry." This traditional Kerala-style curry boasts the authentic taste of roasted coconut paste, a hallmark of the region's gastronomy. Get ready to indulge in the aromatic spices and tender chicken, lovingly simmered in a luscious coconut gravy.
Our step-by-step recipe will guide you to create a mouthwatering Kerala delicacy that will leave your taste buds craving for more. So, let's dive in and savor the essence of Kerala's delightful Varutharacha Chicken Curry!
Amidst the myriad of chicken dishes in India, Varutharacha Chicken Curry shines brightly with its unique preparation and exquisite flavors. This cherished Keralan delicacy holds a special place in our hearts as it showcases the culinary wisdom passed down through generations. When guests grace our homes, Kozhi Varutharachathu takes center stage, offering a tantalizing experience to the taste buds.
Join us as we embark on a journey to discover the art of crafting this delectable and aromatic chicken curry like never before. Let's unlock the secrets of Varutharacha Chicken Curry, a true gem of Kerala's gastronomic heritage.
Varutharacha Kozhi Curry - A Flavorful Kerala Delight
Step into the realm of authentic Kerala flavors with our irresistible "Varutharacha Chicken Curry," also known as "Nadan Kozhi Curry." This mouthwatering dish combines succulent chicken, freshly grated coconut, aromatic spices, and fragrant herbs to create an exquisite culinary masterpiece.
A key secret to elevate this chicken curry lies in the perfectly roasted coconut paste and our delightful homemade garam masala. The rich, brown coconut paste adds a divine touch to the curry, ensuring a symphony of flavors in every bite.
In this delightful concoction, "Varutharacha" signifies the roasted coconut paste, while "Kozhi" translates to chicken in Malayalam. Traditionally made with country chicken, our recipe uses tender boiler chicken, maintaining the essence of Kerala's culinary heritage.
Roasting the coconut without any water is crucial to preserve the authentic taste and aroma of "Varutharacha Kozhi Curry." The mature coconut's natural oils act as a magical liquid, aiding in the grinding process.
Every Kerala family has its unique approach to crafting this curry, and our recipe is a treasured heirloom passed down through generations. Though my mother now prepares a quicker chicken curry, I cherish the memories of her slow-cooked "Varutharachathu" that filled our home with tantalizing aromas.
Experience the true essence of Kerala's flavors with our "Varutharacha Chicken Curry" - a celebration of tradition and taste that will leave you craving for more. Unveil the secrets of this culinary delight, and let your taste buds dance in delight as you savor every spoonful of this delectable curry!
Unlocking the Secrets: Key Ingredients and Their Role in Enhancing Flavors of Varutharacha Kozhi Curry
Welcome to the world of traditional Kerala cuisine, where the aroma of roasted coconut and the richness of authentic flavors come together in a delightful symphony of taste. In this culinary journey, we delve into the secrets of making the perfect Varutharacha Kozhi Curry, a cherished chicken dish from the heart of Kerala.
To preserve the true essence of Kerala's gastronomic heritage, we begin with the foundation - the use of shallots. Traditionally, cheriyulli or shallots were the preferred choice in Keralan cooking. While savola and red onions gained popularity due to convenience, sticking to shallots ensures an authentic and robust flavor that elevates the entire dish.
When it comes to tomatoes, ripe and pulpy ones are the key to achieving a beautifully mashed gravy. Remember that the taste of tomatoes varies with their variety and ripeness, so adjust accordingly to strike the perfect balance of flavors.
Now, let's talk about the heart and soul of this dish - Thenga Varutharachathu, the roasted coconut paste. In the past, this paste was meticulously prepared using a stone grinder known as "arakallu" in Malayalam. Today, mixer grinders have taken over, but grinding small amounts can be a challenge. Scale up the quantity and grind it to perfection. Store any excess paste in a sealed container in the refrigerator for extended use.
For the ultimate dark brown and smooth paste, choose ripe coconuts with firm flesh. The released coconut oil acts as a natural liquid medium during grinding, enhancing the flavor and extending the shelf life. Avoid using water, and if needed, opt for hot oil instead to preserve the true essence.
As the kozhi curry nears completion, freshly ground pepper powder comes into play. Add it at the very end, separate from other spices, to retain its strong and invigorating flavor.
With these key ingredients and their expert roles in enhancing flavors, you are all set to create a soul-satisfying Varutharacha Kozhi Curry that will transport you to the heart of Kerala with every blissful bite. So, let's embark on this culinary adventure and savor the rich traditions of Kerala's Varutharacha Kozhi Curry!
Mastering the Art of Varutharacha Kozhi Curry: Expert Tips and Tricks
Use Shallots for Authentic Flavor: In traditional Keralan cuisine, shallots are the preferred choice over onions. They add a unique and authentic taste to the curry. While red onions can be used as a substitute, shallots truly elevate the dish's flavor.
Choose Ripe Tomatoes: Opt for ripe, red, and pulpy tomatoes to create a beautifully mashed gravy. The taste of tomatoes can vary based on their ripeness, so adjust the quantity accordingly to balance the flavors.
Perfecting the Coconut Paste: Thenga Varutharachathu, or coconut paste, is a crucial element in this recipe. Use ripe coconuts with hard flesh to achieve a flawless dark brown colored smooth paste. Grinding in a mixer grinder may require larger batches, and the rest can be stored in the refrigerator for future use.
Homemade Garam Masala: Prepare your garam masala at home by roasting and grinding whole spices. This freshly ground garam masala will infuse the curry with delightful aromatic flavors.
Slow Cooking for Depth: Allow the chicken to simmer on low flame after adding the coconut paste. Slow cooking allows the flavors to meld together, resulting in a rich and aromatic gravy.
Freshly Ground Pepper: Add freshly ground pepper powder at the end of cooking for a robust and pungent flavor. Keeping it separate from other spices helps preserve its distinct taste.
Let it Rest: Allow the curry to rest for a while before serving. This resting period enhances the flavors and ensures a well-balanced taste.
Garnish with Fresh Herbs: Before serving, garnish the curry with fresh curry leaves and coriander leaves. These herbs add a burst of color and additional freshness to the dish.
Adjust Spices to Taste: Customize the spice levels according to your preferences. Increase the red chili powder and green chilies for a spicier curry or reduce them for a milder taste.
By following these expert tips, you can master the art of making the perfect Varutharacha Kozhi Curry and delight your taste buds with the authentic flavors of Kerala's traditional cuisine.
Unlocking the Secrets: Key Ingredients and Their Role in Enhancing Flavors of Varutharacha Kozhi Curry
Varutharacha Kozhi Curry Recipe Card
Varutharacha Kozhi Curry Recipe Card
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Description (50 words): Aromatic Kerala-style chicken curry cooked with roasted coconut paste. An explosion of flavors and tender chicken in every bite!
Ingredients:
- 1 kg chicken, cut into pieces
- To marinate:
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- A pinch of salt
- For making roasted coconut paste:
- 2 tablespoons oil
- 2 cups grated coconut
- 4 to 5 shallots, cut into small pieces
- 1 garlic clove
- 1 spring curry leaves
- 1/4 teaspoon turmeric powder
- For the gravy:
- 2 tablespoons oil
- 200 grams shallots
- 3 cardamoms
- 4 cloves
- 1-inch piece ginger, chopped
- 8 to 10 garlic cloves
- 3 slit green chilies
- 2 tablespoons coriander powder
- 3 tablespoons *replace with appropriate ingredient*
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kerala garam masala
- 1 tablespoon pepper powder
- 2 medium tomatoes, chopped
- Salt to taste
- For seasoning:
- 1/4 teaspoon mustard seeds
- 1 spring curry leaves
- 2 dried red chilies
Cooking Method:
- Marinate the chicken pieces with turmeric powder, chili powder, and a pinch of salt. Set aside.
- Prepare the roasted coconut paste by heating 2 tablespoons of oil in a wok or kadai over low heat. Add grated coconut, shallots, garlic, and curry leaves. Stir continuously until the coconut turns dark brown. Remove from heat and let it cool.
- Once the coconut is slightly warm, grind it into a fine paste using a dry mixer grinder. Avoid adding any water or oil. Set aside the roasted coconut paste.
- In the same wok or kadai, heat 2 tablespoons of oil. Add mustard seeds and let them crackle. Then, add cardamom, cloves, and cinnamon. Sauté until fragrant.
- Add chopped ginger, garlic, sliced shallots, curry leaves, and slit green chilies. Sauté until the shallots turn golden brown.
- Add coriander powder, garam masala, turmeric powder, and pepper powder. Sauté until the raw smell of the spices goes away.
- Add the marinated chicken pieces and salt. Cook until the chicken is half done.
- Pour the prepared roasted coconut paste into the wok and mix well with the chicken.
- Cover the wok and let the chicken cook completely in the coconut gravy.
- Once the chicken is cooked, add freshly ground pepper and mix thoroughly.
- Remove from heat and serve hot with steamed rice or appam.
Varutharacha Kozhi Curry Recipe Card

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Description (50 words): Aromatic Kerala-style chicken curry cooked with roasted coconut paste. An explosion of flavors and tender chicken in every bite!
Ingredients:
- 1 kg chicken, cut into pieces
- To marinate:
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- A pinch of salt
- For making roasted coconut paste:
- 2 tablespoons oil
- 2 cups grated coconut
- 4 to 5 shallots, cut into small pieces
- 1 garlic clove
- 1 spring curry leaves
- 1/4 teaspoon turmeric powder
- For the gravy:
- 2 tablespoons oil
- 200 grams shallots
- 3 cardamoms
- 4 cloves
- 1-inch piece ginger, chopped
- 8 to 10 garlic cloves
- 3 slit green chilies
- 2 tablespoons coriander powder
- 3 tablespoons *replace with appropriate ingredient*
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kerala garam masala
- 1 tablespoon pepper powder
- 2 medium tomatoes, chopped
- Salt to taste
- For seasoning:
- 1/4 teaspoon mustard seeds
- 1 spring curry leaves
- 2 dried red chilies
Cooking Method:
- Marinate the chicken pieces with turmeric powder, chili powder, and a pinch of salt. Set aside.
- Prepare the roasted coconut paste by heating 2 tablespoons of oil in a wok or kadai over low heat. Add grated coconut, shallots, garlic, and curry leaves. Stir continuously until the coconut turns dark brown. Remove from heat and let it cool.
- Once the coconut is slightly warm, grind it into a fine paste using a dry mixer grinder. Avoid adding any water or oil. Set aside the roasted coconut paste.
- In the same wok or kadai, heat 2 tablespoons of oil. Add mustard seeds and let them crackle. Then, add cardamom, cloves, and cinnamon. Sauté until fragrant.
- Add chopped ginger, garlic, sliced shallots, curry leaves, and slit green chilies. Sauté until the shallots turn golden brown.
- Add coriander powder, garam masala, turmeric powder, and pepper powder. Sauté until the raw smell of the spices goes away.
- Add the marinated chicken pieces and salt. Cook until the chicken is half done.
- Pour the prepared roasted coconut paste into the wok and mix well with the chicken.
- Cover the wok and let the chicken cook completely in the coconut gravy.
- Once the chicken is cooked, add freshly ground pepper and mix thoroughly.
- Remove from heat and serve hot with steamed rice or appam.
Varutharacha Chicken Curry with Tomatoes - Step by step
Step 1: Preparing the Chicken
For a delightful Varutharacha Kozhi Curry, start by taking 1 kg of chicken. You can opt for smaller chunks of chicken or go for the traditional curry-cut pieces, as per your preference.
Thoroughly clean the chicken pieces and then marinate them with a pinch of salt, a dash of turmeric powder, and a sprinkle of red chilly powder. Ensure the spices coat the chicken pieces evenly. Allow the chicken to rest and absorb the flavors while you move on to the next step of this tantalizing Kerala-style chicken curry.
Varutharacha Chicken Curry with Tomatoes - Step by step
Step 1: Preparing the Chicken

Step 2 - Roasting the Coconut for Varutharacha Kozhi Curry
In a thick-bottomed wok, combine coconut shavings, shallots, garlic, and curry leaves. Roast the coconut over low heat, stirring continuously, until it turns a rich, dark brown. Turn off the flame immediately and let it cool. Stir occasionally as the pan will still be hot.
Step 3: Grinding the Roasted Coconut Paste
In the next step, it's time to grind the roasted coconut into a luscious paste. Take the beautifully browned coconut, along with shallots, garlic, and curry leaves, and transfer them to a dry mixer grinder. Remember not to add any water or oil during this process. The warm coconut will grind smoothly, releasing its heavenly aroma and flavors. For more detailed instructions, you can also check out our blog post on Roasted Coconut Paste. Let's move on to creating the heart of our Varutharacha Kozhi Curry!
Step 4: Tempering with Aromatic Coconut Oil
Now comes the moment to infuse our Varutharacha Kozhi Curry with the magic of traditional tempering. In a sturdy wok or kadai, pour a generous amount of aromatic coconut oil, which perfectly complements the flavors of this exquisite dish. As the oil reaches its smoking point, add the mustard seeds, eagerly awaiting their turn to crackle and release their nutty essence.
The tantalizing aroma of the mustard seeds fills the air, signaling the beginning of a symphony of flavors. Let the crackling subside, and in go the aromatic curry leaves, dancing in the sizzling oil, ready to impart their unique taste to our curry. The kitchen is now a stage for the culinary symphony, where the performers play their part to perfection.
This tempering process is not just a ritual; it's a key step that elevates our Varutharacha Kozhi Curry to unparalleled heights of taste and aroma. So, stand back and watch the magic unfold as the mustard seeds and curry leaves orchestrate the symphony of flavors that will delight your taste buds in every bite. Are you ready to witness this culinary masterpiece come to life? Let's continue our journey to the final act of this delectable Keralan dish.
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Step 5: Infusing with Whole Spices
As the mustard seeds complete their symphony of crackling, it's time to introduce the next ensemble of flavors. Whole spices such as aromatic cardamom, fragrant cloves, and warm cinnamon join the performance. As they gently sizzle in the coconut oil, their enticing aroma fills the air, creating an irresistible ambiance in your kitchen.
The whole spices lend a distinct character to our Varutharacha Kozhi Curry, infusing it with a delightful complexity that tantalizes the senses. Each spice plays its unique role in this culinary drama, coming together to create a harmonious and well-balanced melody of flavors.
The sizzling sound and the intoxicating aroma are a testament to the artistry of Keralan cooking, where each spice is chosen and combined with care to create a symphony of taste. As you continue to sauté the spices until they release their full fragrance, you'll be transported to the heart of Kerala's culinary heritage.
So, as the spices lend their soulful notes to the curry, be ready to experience a culinary journey like no other. The stage is set, the flavors are in perfect harmony, and the Varutharacha Kozhi Curry is ready to take center stage. Let's savor the moment as we move on to the next act of this delightful Keralan classic.

Step 2 - Roasting the Coconut for Varutharacha Kozhi Curry

Step 3: Grinding the Roasted Coconut Paste

Step 4: Tempering with Aromatic Coconut Oil
Step 5: Infusing with Whole Spices

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