A flavorful Indian chicken curry made with a special roasted coconut masala.
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Wash the chicken and strain it.
Add 1 tbsp oil in a pan, add the masalas. Saute until aromatic.
Add grated coconut, ginger, and garlic paste. Saute until light brown.
Add turmeric powder, coriander powder, and Kashmiri chilli powder. Saute until the raw smell disappears.
Cool completely and grind the masala dry.
In a pan, add coconut oil and masalas. Add onions, green chilli, ginger garlic paste and saute until light brown.
Add turmeric powder, coriander powder, and chilli powder. Saute until the raw smell disappears.
Add tomatoes and cook well.
Add boiled water and stir well. Add chicken and close the lid.
After 5 minutes, add the ground masala as per your preference and close the lid. Let the chicken cook well.
When the gravy thickens as per your preference, switch off the flame.
In another pan, add oil and fry the shallots, curry leaves, and garam masala. Add to the curry.
Optionally, add 1/4 tsp pepper powder to the seasoning.
Dry varuthara masala can be stored in the freezer for a long time and used later.
What is the cooking process for 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.
Is Chicken Varutharacha Curry suitable for a gluten-free diet?
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.
What can I substitute for grated coconut in Chicken Varutharacha Curry?
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.
How should I store leftover Chicken Varutharacha Curry?
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.
What are some good side dishes to pair with Chicken Varutharacha Curry?
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.
My name is Rajana Raghavan.I am a home maker from kerala God's own country...I love to cook food with my own experiments.I would like to share some authentic kerala recipes..
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