Varutharacha Kozhi Curry ( Chicken Curry in roasted coconut gravy)

The preparation of chicken is so versatile that it has become an all time inclusive in almost all the non vegetarian menus. This unique recipe is a speciality of Kerala, with its aromatic taste of roasted coconut gravy. Coconut in varied forms, is relished in Kerala cuisines. Here the gravy is made exactly adhering to the literal meaning of “varutharacha” – the spices and coconut roasted and then ground to a smooth paste. This exclusive dish is well enjoyed with almost all the Kerala breads as well as with the special doubled boiled rice, Pidi, Idiappam (Rice noodle), Roti and the list can well be extended…..

Ingredients

• Chicken. 300 gm
• Turmeric 1/4 Tsp
• Chilli Powder. 1/2 Tsp
• Coriander Powder. 1 Tsp heaped
• Salt, Curry leaves

• Onion 1
• Tomato. 1/2 medium sized
• Green chilli. 2-3
• Water as required

• Desiccated Coconut/ Fresh coconut. 1/2 Cup
• Shallots. 4-5 Nos
• Garlic 2- 3 cloves

• Turmeric powder. 1/4 Tsp
• Chilli powder. 1 Tsp
• Coriander powder 2 Tsp heaped
• Mustard seed. 1/4 Tsp
• Coconut oil (optional). 1 Tbsp
• Curry leaves

Directions

Well clean the chicken and slice into small pieces. Slightly thaw the Chilli, turmeric and coriander powder listed in first set of ingredients. Marinate the chicken with this slightly thawed marinade adding salt and curry leaves . Set this aside while preparing the gravy.

In a thick bottomed frying pan , add the grated/desiccated coconut along with shallots, garlic, mustard seed, curry leaf and roast evenly on low flame, stirring continuously. When the color slightly changes add in coriander, chilli & turmeric powder and continue to roast on low flame until it’s well roasted. Optionally ( prefer to add oil if coconut is desiccated) add coconut oil and remove from the flame once the mustard seeds starts , popping( though always these may not pop due to some reason)Caution to keep stirring even when its off the flame to avoid burning.

Set this aside and grind it to a smooth paste using a blender. Traditionally the Ammi kal or Sil Batta was used for grinding, bringing in, the earthly unbeatable flavour.

In a shallow pan, add one third of the prepared gravy to the marinated chicken and slow cook, the chicken adding chopped onions, tomato, green chilli & water. Check for the chicken, tossing in between and once it starts to soften, add in the remaining gravy, diluting in small amounts of water, bringing to the required consistency. Turn off the flame once it’s well incorporated. Serve hot with your choice of dish😋.