April 7, 2012

Varutharacha Kozhi curry / Chicken in roasted coconut gravy - Easter special

Happy Easter, dear friends...This traditional kerala style chicken curry is my mother's recipe. It goes well with rice, appam, puttu, pathiri, dosa, chappathi, malabar paratha etc...


For marination
Chicken - 1 kg, cut to medium size pieces
Chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Yoghurt/Curd - 2 tbsp
Salt - 1 tsp

Onions - 3, sliced fine
Ginger chopped - 1 tbsp
Garlic chopped - 1 tbsp
Green chilies - 3 or 4, slit
Tomato - 2, chopped
Potatoes - 2, peeled and cubed
Oil - 2 tbsp
Salt to taste

To roast and grind
Oil -1 tbsp
Fennel seeds - 2 tsp
Cinnamon - a 3 inch stick
Cloves - 4
Green cardamom - 2
Black pepper - 1 tsp
Dry red chillies - 4
Coriander seeds - 2 tbsp or Coriander powder - 4 to 5 tsp
Sambar onions/Shallots - 5, peeled and sliced
Curry leaves - 6 to 8
Grated coconut - 1 cup

For tempering/tadka
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry red chillies - 2 or 3
Curry leaves - a sprig

Note: I use only coconut oil for this curry for an authentic taste.


1. Combine the marination ingredients well and keep aside for 30 mins.
2. Heat oil in an earthern/clay pot/large pan and saute the onions, ginger, garlic and green chillies. When onions become soft, add tomatoes and saute for a few minutes.
3. Add potatoes and the marinated chicken. Combine well and add some water. Cover and cook.
4. Meanwhile, heat oil in a nonstick pan and add fennel, cinnamon,cloves,cardamom and black pepper. Saute for a minute and add dry red chillies, coriander seeds and shallots. Add grated coconut and curry leaves and roast till the ingredients are a dark brown in colour. Take care not to burn it. Perfeclty brown roasted coconut is the secret for the yummy colour of the curry. If you are using coriander powder instead of seeds, add it after the coconut turns brown so that it doesnt get burnt.Let this mixture cool.
5. Add a little water to the roasted coconut mix and grind it to a smooth paste.
6. When the chicken is almost cooked, add this ground masala and bring to a boil. Check for salt and add at this stage. Simmer for about 10 minutes.
7. In a small tadka pan, add oil and splutter mustard seeds. Add dry chillies and curry leaves. Pour this seasoning on the chicken curry.

This curry tastes best after a few hours.. 



  1. The recipes handed down by generations are always the BEST. Your chicken curry sounds delicious. Totally mouthwatering :).
    Do visit my blog for some Easter surprise dear.
    Have a wonderful weekend.

  2. Yummy and spicy curry for rice. Looks so tempting. Happy Easter!!!

  3. yummy chicken curry....super...Happy Easter...

  4. Omg, ur chicken curry makes me hungry..

  5. Mmmhhhh... Looks so spicy n yummy

  6. Awesome recipe dear...bookmarked..happy Easter.

  7. Delicious gravy.. Very tempting..

  8. luks just hot hot hot...have a happy weekend dear..

  9. Very tempting chicken !! looks yummy !! Bookmarked !!

    Ongoing event
    CC:Spring Seasonal Food

  10. wow yum yum...love the coconut curry chicken....mouth watering!

  11. Very delicious n yummy yum chicken curry..I too have posted a chicken recipe,same pinch:-)
    Happy Easter :-)

    Rush in your "Mint & Coriander seeds" entries(EP Series-Apr)
    Erivum Puliyum

  12. Delicious chicken curry.loved the colour.

  13. I love all your recipes. They are always well selected and look so delicious. The chicken recipe looks so flavourful and scrumptious.

  14. Delicious and tempting gravy..Bookmarked it!!

  15. hi ramya, this is the attraction- there's so many ingredients especially spices that makes this dish very flavorful- i am sure it is. bookmarked with thanks. have a nice day

  16. Looks delicious and great clicks:)

  17. Going to try this tonight, will let you know the result.


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