Kerala

Chicken varutharacha curry

Name: Chicken varutharacha curry
Total time: 1 h
Yield: 4 servings
Cuisine: Kerala
Ingredients: 750 g chicken, curry cut (bone in chicken, small pieces); 1 1/4 cups fresh grated coconut; 4 shallots; 1 1/2 tbsp coriander seeds; 5 dried red chilli; 1 tsp fennel seeds; 1 tsp black pepper; Whole spices, cinnamon, cloves, cardamom; 2 sliced onion; 1 chopped tomato; 1 1/2 tbsp ginger garlic paste; 1/4 tsp turmeric (ground turmeric); 2 tbsp coconut oil; 2 sprigs curry leaves; 1 1/4 cups water; Salt, to taste

Chicken in a dark roasted coconut gravy. Kerala's Sunday best.

60 minTime

39 gProtein each

hotSpice

Roasted and ground1 chapter · 1 min read

Make it your way

Grandma's wayCoconut roasted dark by hand.

The original

512kcalsame

39 gproteinsame

7 gfibresame

60minutessame

Varutharacha curry as Kerala homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g

Fresh grated coconut1¼ cups

Shallots4

Coriander seeds1½ tbsp

Dried red chilli5

Fennel seeds1 tsp

Black pepper1 tsp

Whole spicescinnamon, cloves, cardamom

Onion2, sliced

Tomato1, chopped

Ginger garlic paste1½ tbsp

Turmeric (ground turmeric)¼ tsp

Coconut oil2 tbsp

Curry leaves2 sprigs

Water1¼ cups

Saltto taste

Method

5 steps

1Roast coconut, shallots, coriander, chillies, fennel, pepper and whole spices on low heat until dark brown.
2Cool and grind to a very smooth paste with water.
3Fry onion, ginger garlic and tomato in coconut oil; add chicken and turmeric and sear.
4Add the paste, water and salt; simmer until the chicken is cooked through and no pink remains, and oil rises.
5Temper curry leaves and a few shallots in coconut oil and pour over.

Serve it like this

Serve hot with appam or Kerala parotta, curry leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Chicken varutharacha curry

Chicken in a dark roasted coconut gravy. Kerala's Sunday best.

60 minTime

39 gProtein each

hotSpice

Roasted and ground1 chapter · 1 min read

Make it your way

Grandma's wayCoconut roasted dark by hand.

The original

512kcalsame

39 gproteinsame

7 gfibresame

60minutessame

Varutharacha curry as Kerala homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g

Fresh grated coconut1¼ cups

Shallots4

Coriander seeds1½ tbsp

Dried red chilli5

Fennel seeds1 tsp

Black pepper1 tsp

Whole spicescinnamon, cloves, cardamom

Onion2, sliced

Tomato1, chopped

Ginger garlic paste1½ tbsp

Turmeric (ground turmeric)¼ tsp

Coconut oil2 tbsp

Curry leaves2 sprigs

Water1¼ cups

Saltto taste

Method

5 steps

1Roast coconut, shallots, coriander, chillies, fennel, pepper and whole spices on low heat until dark brown.
2Cool and grind to a very smooth paste with water.
3Fry onion, ginger garlic and tomato in coconut oil; add chicken and turmeric and sear.
4Add the paste, water and salt; simmer until the chicken is cooked through and no pink remains, and oil rises.
5Temper curry leaves and a few shallots in coconut oil and pour over.

Serve it like this

Serve hot with appam or Kerala parotta, curry leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken varutharacha curry

Make it your way

Ingredients

Method

Chicken varutharacha curry

Make it your way

Ingredients

Method

Make it a meal