Varutharacha Kozhi Curry is a delicious and aromatic Kerala chicken curry made with a roasted coconut and spice paste. A step-by-step guide on how to prepare this flavorful dish:
Ingredients:
For Marinating the Chicken:
- 500 grams chicken, cut into pieces
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
For the Roasted Coconut Paste:
- 1 cup grated coconut
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 6-8 shallots (small onions), peeled
- 4-6 garlic cloves
- A small piece of ginger
For the Curry:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- A few curry leaves
- Salt, to taste
For Tempering:
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- A few curry leaves
Instructions:
1. Marinate the Chicken:
- In a bowl, combine the chicken pieces with turmeric powder, red chili powder, and salt. Set aside to marinate while you prepare the other ingredients.
2. Roast the Coconut Paste:
- In a dry pan, roast the grated coconut, cumin seeds, fennel seeds, shallots, garlic cloves, and ginger until the coconut turns golden brown and aromatic. Be careful not to burn it.
- Allow the roasted ingredients to cool, then grind them into a smooth paste with a little water. Set aside.
3. Sauté Onions:
- Heat vegetable oil in a large pan over medium heat.
- Add finely chopped onions and sauté until they become translucent.
4. Add Tomatoes and Spices:
- Add the finely chopped tomatoes, turmeric powder, red chili powder, coriander powder, and a pinch of salt. Cook until the tomatoes soften and the oil separates.
5. Add Roasted Coconut Paste:
- Add the roasted coconut paste to the pan and mix well. Cook for a few minutes until the mixture starts to release its aroma.
6. Cook the Marinated Chicken:
- Add the marinated chicken pieces to the pan. Stir to coat the chicken with the roasted coconut and spice mixture.
7. Add Curry Leaves and Water:
- Add a few curry leaves and enough water to achieve the desired curry consistency. Cover the pan and let the chicken cook until it's tender.
8. Prepare the Tempering:
- In a small pan, heat coconut oil over medium heat for tempering.
- Add mustard seeds and fenugreek seeds. Let them splutter.
- Add curry leaves and sauté for a few seconds.
9. Add Tempering to the Curry:
- Pour the prepared tempering over the chicken curry and mix it in.
10. Garnish and Serve:
- Garnish the Varutharacha Kozhi Curry with fresh curry leaves.
- Serve it hot with steamed rice or Kerala parotta.
Enjoy the rich, roasted coconut flavors and aromatic spices in this delightful Kerala-style Varutharacha Kozhi Curry!