Varutharacha Chicken Curry: Ideal Dosa Companion

Saturday, September 24, 2011, 10:30

Varutharacha Chicken Curry is a specialty of Kerala cuisine. The term 'varutharacha' means first fried and then cooked in water. The unique feature of this spicy chicken recipe is that the masala is first fried and then boiled with the gravy. This a very special dish because it is the authentic Kerala curry that is so famous all over the world. However, despite appearances Varutharacha chicken is quite easy to cook provided you have the right instructions.

Being a south Indian delicacy this spicy chicken recipe makes use of coconut and curry leaves. The other ingredients for this Kerala chicken curry are pretty similar to all other spicy Indian curries so there will be no problem at all even if you are not a seasoned cook. This spicy chicken recipe is best cooked in coconut oil but if the smell or flavour is too strong for you then you can use vegetable oil in its stead.

Ingredients For Varutharacha Chicken Curry:

1. Chicken-500 grams (cut into medium sized pieces)
2. Grated coconut half a bowl
3. Onions-2 (chopped finely)
4. Spring onions or baby onions-5-6 (cut into halves)
5. Ginger garlic paste-1 tablespoon
6. Tomatoes-2 (chopped finely)
7. Green chillies-4 (chopped)
8. Dry red chillies-2
9. Red chilli powder-2 tablespoons
10. Turmeric powder-1 teaspoon
11. Coriander powder-2 tablespoons
12. Garam masala powder-1 tablespoon (contains pepper, cinnamon, cardamom, cloves and star anise)
13. Fennel seed (Perinjeerakam)-1 teaspoon
14. Curry leaves-10
15. Coconut oil-2 tablespoons
16. Ghee-1 tablespoon
17. Salt as per taste

Procedure For Varutharacha Chicken Curry:

Marinate the chicken pieces with chopped tomatoes and onions, garam masala, ginger garlic paste, green chillies and salt for an hour
Heat oil in a deep pan and temper it with fennel seeds.
Saute the chopped baby onions in it and when they turn golden, add the grated coconut.
As this mixture starts turning brownish add the turmeric, coriander and chilly power to it and cook for a couple of minutes before removing from flame. When it cools down grind in the mixer -grinder with a little water to form a thick paste.
Now heat the same pan again and add the marinated chicken to it along with the marinade. Cook it until the onions start giving off a delicious whiff.
Add the coconut paste you prepared and mix it well by stirring. Cook for 5 minutes and when the oil starts floating on top of the chicken, add 1 cup of water. Cover and cook for 10 minutes so that the chicken softens.
Just as the curry gets almost ready, heat ghee in a small bowl and temper it with curry leaves, dried red chillies and chopped baby onion. Pour this over the gravy in the end