Varathuarache Chicken curry/ Roasted Coconut Chicken Curry
This is a traditional Kerala dish, mostly done on festive days or one of our Sunday's. I personally fall in love with this dish every time when my mother or cousins make it. Preferably it's time saving as this single curry will almost go with most of the main entrees 😀.
Ingredients
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750 grams Chicken -
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2 Onion - medium sliced
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1 inch Ginger - crushed
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3 Potatoes - cubed
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2 Green chili - slitted (optional)
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Salt - as needed
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To temper :
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2 tbsps Coconut oil -
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1 tsp Mustard seeds -
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3 Dry Red chills - broken
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Curry leaves - few
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4 Pear onions / small - sliced
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2 tbsps Coconut oil -
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4 / onions Small pearl - sliced
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3 cloves Garlic - chopped
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1 1/2 cups coconut coconut Fresh / frozen (thawed) -
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1 tbsp Perinjeerakam fennel seeds / -
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2 Cinnamon - pieces
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5 Cloves -
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4 Cardamom -
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1 Bay leaf -
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1/2 tsp Pepper -
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Curry leaves - few
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1/2 tsp Turmeric powder -
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2 tbsps Red chilli powder -
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3 tbsps Coriander powder -
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1/2 tsp Garam masala -
Cooking Instructions
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1
First roast all the ingredients under Coconut masala, add oil, when hot add whole Garamond masala spices, pepper corns, fennel seeds, curry leaves, garlic, pearl onions. Roast well, then add coconut, fresh coconut tastes best but can also substitute with frozen coconut, if using frozen then make sure you thaw them to room temperature. Add and roast it in medium flame until it turns golden brown, keep the flame to the lowest setting then add turmic powder, red chili powder, coriander powder, g...
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2
Heat a cooker pan or heavy bottom pan, add coconut oil, add mustard seeds when it splutters add broken dried red chilli, curry leaves, small onions. Then add crushed ginger, splitted green chilies and sauté well. When roasted add thinly sliced onions and cook till it turns brown. Add cubed potatoes, mix well, then the chicken pieces. Mix well and cook for 10 minutes. Add salt as required.
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3
Now add the ground coconut masala, mix add. Add water till it covers the chicken pieces along with the spices.
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4
Close the cooker lid and cook it for 5 whistles in medium flame.
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5
Open after the pressure is released on its own. If you prefer your curry to be bright red color, you can again temper the curry at the end. Heat oil add finely sliced pearl/small onions, curry leaves. When it turns brown add a tsp of Kashmiri red chilli powder or if you can bear the spiciness go ahead and add regular chilli powder. Immediately transfer to your curry.
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6
Serve hot with Rice, Pathiri, Appam, Pidi.
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