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.

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.

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.

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.

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.