Kozhi Varutharacha Curry (Kerala Chicken in Roasted Coconut)

'Varutharacha' means roasted and ground. Grated coconut is roasted with shallots and whole spices until deep brown, then ground to a paste that gives this chicken curry its colour and rich, nutty flavour.

A Sunday favourite in central Kerala. Serve with rice, appam or parotta.

• Serves 4
• Prep 25 min
• Cook 45 min
• gluten-free · dairy-free · Spicy
• Famous in Kerala

Ingredients

• 900 g chicken on the bone, in pieces
• ½ tsp turmeric, 1 tsp salt
• Roast and grind: 8 tbsp grated or desiccated coconut, 4 shallots, 1 tbsp coriander powder, 2 tsp Kashmiri chilli powder, 1 tsp fennel seeds, ½ tsp peppercorns, 3 cloves, 2 cm cinnamon, 2 green cardamom
• 3 tbsp coconut oil
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 2 sprigs curry leaves
• 1 tomato, chopped
• ½ tsp mustard seeds and 4 shallots for tempering

Method

1. In a dry pan, roast the coconut and shallots on low heat, stirring, until golden. Add the whole spices and roast until dark brown, then the powders for 30 seconds. Cool and grind with water to a smooth paste.
2. Heat 2 tbsp coconut oil and fry onions, ginger-garlic, green chillies and curry leaves until golden. Add the tomato and cook until soft.
3. Add the chicken, turmeric and salt and fry 5 minutes.
4. Add the coconut paste and 300 ml water. Cover and simmer 25–30 minutes until the chicken is cooked.
5. Heat 1 tbsp coconut oil, crackle mustard seeds, fry sliced shallots and curry leaves until brown and pour over.

Tip: Roast the coconut slowly – dark brown, but never black.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.