Kerala Roasted Coconut Chicken Curry | Varutharacha Chicken Curry

coconut

🥗Healthier: light coconut milk

💰Cheaper: shredded coconut

Shredded coconut can provide a similar flavor at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are often cheaper than breast.

Peel the onion and shallots, set aside.

Peel the ginger and garlic and set aside.

Wash the peeled onion, shallots, green chili, tomatoes, ginger, garlic and green chili.

Chop the tomatoes and ginger, set aside.

Chop the onion and shallots, set aside.

Grate the coconut and set aside.

Heat oil in a pan, add grated coconut, sauté it well.

Add star anise, cardamom, cinnamon, cloves, fennel seed, etc.

Add shallots and sauté them well.

Add the curry leaves and sauté them well till they become a light brown color.

Add red chili powder and coriander powder, sauté and roast them well and set aside.

Grind the roasted ingredients into a fine paste and set aside.

Crush the ginger and garlic and set aside.

Heat oil in a pan, add chopped shallots, onion, and green chili, sauté them well for a few minutes.

Add the crushed ginger and garlic, sauté them well.

Add turmeric powder and tomatoes, sauté them well till they become mashed.

Add the cleaned chicken and combine them well.

Add a sufficient amount of water into the grinded coconut masala bowl, mix well to make a smooth paste.

Pour the masala into the curry pan and combine them well.

Cover and cook them well.

Remove the lid and check whether the chicken is well cooked or not.

Once it is well cooked, add curry leaves and mix them well.

Remove from fire and set aside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens