A flavorful Indian chicken curry made with a special roasted coconut masala.
Ingredients
Main Ingredients
- 2kgChicken
- 6pieceMedium size onion
- 2pieceMedium size tomato
- 2tbspCrushed garlic
- 2tbspCrushed ginger
- 3pieceGreen chillies
- 2tbspCoriander powder
- 1tspChilli powder
- 1/2tspTurmeric powder
- 1/2tspGaram masala
- 2inCinnamon stick
- 4cloveClove
- 2pieceCardamom
- 1pieceStar Anise
- 1pieceJaathi pathri
- 3cupsBoiled water
- 1tbspCoconut oil
Coconut Varuthara Masala
- 1cupGrated coconut
- 1inCinnamon stick
- 4cloveClove
- 1/4tspFennel seeds
- 1/4tspBlack pepper
- 1tbspGinger
- 1tbspGarlic
- 1/4tspKashmiri chilli
- 1/2tspCoriander powder
- 2pinchTurmeric
- 1tbspCoconut oil
For Seasoning
- 1tbspCoconut oil
- 6pieceShallots
- 1bundleCurry leaves
How to make Chicken Varutharacha Curry
Preparation
Wash the chicken and strain it.
Coconut Varuthara Masala
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.
Chicken Curry
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.
Seasoning
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.
Tips & Tricks
Dry varuthara masala can be stored in the freezer for a long time and used later.