Wednesday, November 18, 2015


                                    Roasted coconut chicken curry or Thenga varutharacha kozhi curry is  an all time favorite dish for keralites, especially in Malabar. This is a delicious chicken curry with a thick gravy of roasted coconut and other Kerala traditional spices which gives a rich and aromatic flavor to this curry. It could be made in different versions , but am here sharing the recipe of my native place..Malappuram , Calicut version of varutharacha chicken curry...Do enjoy!!


Chicken                           - 1 kg, cut into small pieces
Onion                              - 2 nos, finely chopped
Tomato                            - 1, small, finely chopped
Green chili                      - 4 nos
Garlic chopped               - 2 tsp
Turmeric powder            - 1 tbsp + 1 tsp for marination
Coriander powder          - 2 tbsp + 1 tsp (in roasted gravy)
Coconut grated               - 1 cup
Fennel seed                     - 1 tbsp
Shallots                           - 4 nos + 2 nos chopped for seasoning
Curry leaves                    - as required / few
Milk                                 - 4 tbsp (optional , but improves the taste)
Coriander leaves
Coconut oil



  • Marinate the chicken with 1 tsp turmeric powder and salt. Keep it aside for 10 minutes.
  • Dry roast half cup of grated coconut, shallots, fennel seed, curry leaves, 1 tsp coriander powder in a very low flame till it becomes crispy or golden color. Keep it aside.
  • Now heat oil in a vessel and saute onion till golden .
  • When onion is done , add garlic chopped, green chilies, and salt. Mix well and then add chopped tomato.
  • Saute till tomato is done and now add the marinated chicken .
  • Do not add water . Let it cook for few minutes with lid closed.
  • Then add coriander powder, 1 tbsp turmeric powder and salt (if required). Mix well and cook until the chicken is half done.
  • Now grind  together the roasted mixture along with milk and the remaining half cup of raw grated coconut to a fine paste. Add water required for grinding.
  • Pour it over the chicken gravy and let it cook in a medium flame for 10 minutes or till the oil separates.
  • Heat another pan and fry chopped shallots along with curry leaves and chopped coriander leaves for seasoning.
  • Pour it over the curry and serve hot with Kerala rice pathiri, Neypathil,Paratta, Chappathi.......Really,It is Delicious..!!!!

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