Kerala Style Varutharacha Chicken Curry Recipe - Happiee Eatz

Varutharacha Chicken Curry is a Kerala style chicken curry made with roasted grated coconut and spices. It is similar to Nadan style curry but not the same. The only thing you have to be careful is don't burn the grated coconut and spices while roasting it. It goes well with Chapathi, Idiyappam, Parota, Aapam, Dosa and Ghee rice. Check below for the recipe.

Ingredients:

For Masala:

1. Clove - 3
2. Cardamom - 2
3. Cinnamon - 1 ( 1 inch)
4. Peppercorn - 1 tsp
5. Fennel seed / Saunf - 1 tsp
6. Red chilly powder - 1/2 tbsp
7. Kashmiri red chilly powder - 1 tbsp
8. Coriander powder - 1 tbsp
9. Turmeric powder - 1/4 tsp
10. Grated coconut - 1 cup
11. Coconut oil - 1 tbsp

For Chicken Curry:

1. Chicken with bone - 1 kg
2. Green chilly - 2 
3. Onion - 4 (thinly sliced)
4. Tomato - 1.5  if small / 1 large( thinly sliced)
5. Curry leaves - 8
6. Ginger garlic paste - 1.5 tbsp
7. Salt - Required amount 
8. Hot water - 1 cup

Method:

Pre - Preparations:

1. Clean the chicken well with 2 tbsp of rock salt and 1/2 tbsp of turmeric powder.
2. Marinate the chicken with 1/2 tbsp of red chilly powder and 1/2 tbsp of salt. Let it marinate atleast for 15 minutes.

For Masala:

1. Take a kadai. Add 1 tbsp of coconut oil. Let it heat.
2. Add cloves, cardamom, fennel seed / saunf, peppercorn and cinnamon. Saut'e at low flame.
3. Add grated coconut and saut'e it continuously at low flame until it gets roasted into golden brown colour.
4. Add red chilly powder, kashmiri red chilly powder, coriander powder and turmeric powder. Saut'e it continuously at low flame for a minite until it turns brown. 
5. Add 1/2 tbsp of oil and saut'e it continuously for another one minute. Switch off the flame Be careful it shouldn't get burnt.
6. After it attains room temperature, grind it in a mixer into a smooth paste with little water.

Chicken Curry Preparation:

1. Take a cooker. Add 1 tbsp of coconut oil and allow it to heat.
2. At medium flame, add curry leaves and thinly sliced onions. Saut'e it with 1/4 tbsp of salt until becomes golden brown.
3. Add slightly slotted green chillies and ginger garlic paste. Saut'e it until raw smell goes off.
4. Add thinly sliced tomatoes and saut'e it until it turns mushy.
5. Add the prepared masala paste and mix well. Close the cooker with the lid. Once it starts boiling and leaves oil, add the marinated chicken.
6. Close the cooker with the lid and let the chicken leaves water from it.
7. Add 1 cup of hot water. Pressure cook for 2 whistles. Open once the pressure settles on its own. Leave it in low flame until it attains curry consistency.
8. Your Kerala Style Varutharacha Chicken Curry is ready. Tranfer it to a bowl and serve it hot.

Notes:

1. Add red chilly powder according to your spice level.
2. Use curry cut chicken pieces with bone.
3. Don't burn the grated coconut and masala powder while roasting.
4. Use only coconut oil since it gives nice flavour to the curry.

Hi! This is Sahana. Hope you all doing good😊. Thanks for reaching my blog and I hope you guys have gone through my recipes. If you like my recipes, kindly share it with your friends & family. Also, let me know your feedback in the comment section. It will be a great support to improve my blogs. You can also follow my blog updates by clicking 'Follow' option on the left side tab in Home page. If you have tried the recipe, mention in Instagram as @happiee_eatz and tag #happieeeatz.    

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