A Kerala special varutharacha chicken curry made with roasted coconut, shallots, and curry leaves. This dish is flavourful and pairs perfectly with Kerala pidi. Using coconut oil enhances the taste.
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Put a pan on the stove and add grated coconut, fennel seeds, and sliced shallots.
Fry until it becomes light brown. Add curry leaves.
Turn off the flame and let it cool down completely.
Once cooled, transfer to a mixer jar and grind to a fine paste by adding enough water. Keep aside.
Put a khadai on the stove, add oil, and then add chopped onion. Sauté until it becomes light brown.
Add ginger garlic paste and green chilly. Sauté until the raw taste is gone.
Add chilly powder, turmeric powder, coriander powder, and salt. Mix well.
Add chopped tomato and sauté until the oil separates.
Add chicken pieces and curry leaves. Turn the flame high and mix well for 5 minutes.
Add 1.5 cups of water and cook well.
Add roasted coconut paste. When it starts bubbling, turn the flame low.
Let it boil until the oil separates (5-7 minutes).
Turn off the flame and add garam masala, pepper powder, and coriander leaves. Mix well.
Close the lid for 2 minutes before serving.
Using coconut oil to make this curry will enhance the taste and flavour.
What is the cooking process for Kerala Style Varutharacha Chicken Curry?
To make Kerala Style Varutharacha Chicken Curry, start by roasting grated coconut, fennel seeds, and shallots until light brown. Once cooled, grind this mixture into a fine paste. In a separate pan, sauté chopped onions, ginger-garlic paste, and green chilies. Add spices like turmeric, chili powder, and coriander powder, then mix in chopped tomatoes. After the oil separates, add chicken pieces and cook on high heat. Finally, add water and the roasted coconut paste, letting it simmer until the oil separates again. Finish with garam masala and coriander leaves before serving.
Is Kerala Style Varutharacha Chicken Curry suitable for a gluten-free diet?
Yes, Kerala Style Varutharacha Chicken 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, like Kerala pidi, are also gluten-free to maintain dietary compatibility.
What can I substitute for grated coconut in this chicken curry recipe?
If you don't have grated coconut, you can substitute it with unsweetened coconut milk or ground almonds for a similar texture and flavor. However, keep in mind that the taste may vary slightly, as roasted coconut adds a unique depth to the dish.
How should I store leftover Kerala Style Varutharacha Chicken Curry?
To store leftover Kerala Style Varutharacha Chicken Curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2-3 months. Reheat thoroughly before serving.
What dishes pair well with Kerala Style Varutharacha Chicken Curry?
Kerala Style Varutharacha Chicken Curry pairs beautifully with Kerala pidi, steamed rice, or appams. You can also serve it with a side of vegetable stir-fry or a fresh salad to balance the rich flavors of the curry.
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