Chicken Varutharacha Curry

To make Chicken Varutharacha Curry, start by washing and straining the chicken. In a pan, heat coconut oil and sauté the spices until aromatic. Add grated coconut, ginger, and garlic paste, and cook until light brown. Then, incorporate turmeric, coriander, and Kashmiri chili powders, sautéing until the raw smell disappears. Cool the mixture and grind it into a dry masala. In another pan, sauté onions, green chilies, and ginger-garlic paste, then add tomatoes and boiled water. Stir in the chicken and let it cook, adding the ground masala later. Finish by frying shallots and curry leaves in oil, adding them to the curry for extra flavor.

Yes, Chicken Varutharacha Curry is naturally gluten-free as it primarily consists of chicken, spices, and coconut. Just ensure that any additional ingredients or side dishes you serve with it are also gluten-free to maintain dietary compatibility.

If you don't have grated coconut, you can use coconut milk as a substitute to maintain the coconut flavor and creaminess in Chicken Varutharacha Curry. Alternatively, ground almonds or cashews can be used for a different texture, but they will alter the flavor profile slightly.

To store leftover Chicken Varutharacha Curry, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2-3 months. When reheating, ensure it is heated thoroughly before serving.

Chicken Varutharacha Curry pairs well with steamed rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the flavors. For a complete meal, consider adding a lentil dish like dal or a vegetable curry.