Kerala Chicken Curry with Roasted Coconut | Varutharcha Chicken Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option; chicken thighs are often less expensive.

Grind the green cardamom, cinnamon sticks, peppercorns, cloves, fennel seeds, and freshly grated coconut into a paste with a little water.

Heat coconut oil in a large pot and add the chopped onions, sauté until translucent.

Add the chopped ginger and garlic, and sauté until fragrant.

Stir in the turmeric powder, Kashmiri red chili powder, and coriander powder; cook for a minute.

Add the chicken pieces and sauté until browned.

Add the chopped tomatoes and sauté until they soften.

Pour in the ground coconut masala paste and mix well.

Add water to adjust the consistency, and season with salt.

Add green chilies and curry leaves; bring to a simmer.

Cover and cook on low heat until the chicken is tender, about 30-40 minutes.

For tempering, heat coconut oil in a small pan, add mustard seeds, shallots, dry red chilies, and curry leaves; cook until shallots are golden brown.

Pour the tempering over the curry before serving.

Cooking Techniques

Equipment Needed

Spice Level: