Varutharacha Chicken Curry is a kerala special recepie. In this recepie the preparation method is different. Fresh grated coconut is roasted with other spices and condiments and ground to a fine masala paste which is the main base of this recepie. Go through the recepie to know the entire preparation.

Preparation time: 10 mins

Cooking time: 25 mins

Serves: 6

INGREDIENTS:

• Chicken : 750 g or 3/4 kg
• Onion: 2 big finely sliced
• Tomato: 1 big chopped
• Ginger : 1 small piece
• Garlic: 10 cloves sliced
• Green chillies: 2 slit
• Turmeric powder: 1/2 tsp
• Red chilli powder: 2 tsp
• Chicken Masala: 2 tsp
• Salt: for taste
• Coriander leaves: 1 tbsp finely chopped
• Coconut oil : 3tbsp

For Grinding into paste :

• Dry red chillies : 4
• Cinnamon stick : 1 small piece
• Cardamom : 2
• Black peppercorns : 1 tsp
• Coriander seeds: 1 tbsp
• Fresh grated coconut: 1/2 coconut
• Curry leaves: 2 strands
• Pearl onion/ shallots: 10

PREPARATION:

• In a pan dry roast cinnamon stick , cardamom and dry red chillies and keep aside.
• In the same pan add fresh grated  coconut and shallots and toss. To this add curry leaves and  coriander seeds and toss till the coconut becomes dark brown in color.
• Now remove from flame and keep stiring for 2 minutes . Let it cool.
• Grind this into a fine paste by adding little water.
• Heat a kadai, add ginger, garlic and green chillies and toss for 10 seconds.
• Now add onions and little salt and saute till the onions turn light brown in color.
• Add finely sliced tomatoes and saute till it turns soft and mushy.
• Add turmeric powder, red chilli powder and chicken masala and mix well. Add 1/4 cup water and mix so that the masalas blend well.
• Now add the ground paste to this and mix.
• Add 1 n half cups of water and drop in the chicken pieces to this.
• Close and cook for 15 to 20 minutes till the chicken is soft and tender.
• After 20 mins, mix well, check for seasoning and add chopped coriander leaves.
• Switch off the flame and Keep it covered for another 10 minutes.