Chicken In Roasted Coconut Gravy (kozhi Varutharacha Curry)

Chicken in Roasted Coconut Gravy, also known as Kozhi Varutharacha Curry, is a traditional Kerala dish that is rich in flavor and aroma. This dish is made with tender chicken pieces cooked in a thick, roasted coconut gravy, infused with a blend of aromatic spices. It is a perfect accompaniment to steamed rice or appam, and is sure to be a hit at any dinner table.

Non Vegetarian Gluten Free Main Course Kerala Chicken Curry Coconut Spicy
Chicken In Roasted Coconut Gravy (kozhi Varutharacha Curry)

Ingredients

  • 500g chicken, cut into pieces
  • 1 cup grated coconut
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 inch ginger, chopped
  • 4-5 garlic cloves
  • 2-3 green chilies
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 2-3 sprigs of curry leaves
  • 2 tbsp coconut oil
  • Salt to taste

Instructions

  1. Heat a pan and dry roast the grated coconut until it turns golden brown. Remove from heat and allow it to cool.
  2. Grind the roasted coconut along with ginger, garlic, and green chilies to a fine paste using a little water.
  3. Heat coconut oil in a pan and add mustard seeds. Once they start to splutter, add fennel seeds and curry leaves.
  4. Add chopped onions and sauté until they turn golden brown.
  5. Now, add the ground coconut paste and sauté for a few minutes until the raw smell disappears.
  6. Add coriander powder, turmeric powder, red chili powder, and black pepper powder. Mix well and cook for a couple of minutes.
  7. Add the chopped tomatoes and cook until they turn soft and the oil starts to separate.
  8. Add the chicken pieces and mix well with the masala. Add salt to taste.
  9. Pour in enough water to cover the chicken pieces and bring it to a boil. Reduce the heat, cover the pan, and let it simmer until the chicken is cooked through.
  10. Once the chicken is cooked and the gravy reaches the desired consistency, remove from heat.
  11. Garnish with fresh curry leaves and serve hot with steamed rice or appam.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Fat
20g
Carbohydrates
10g

Supplies

Pan Grinder Spatula Cooking Spoon

Tools

Knife Cutting Board Measuring Spoons

Serving suggestions

This Chicken in Roasted Coconut Gravy pairs well with steamed rice, appam, or Kerala parotta. It can also be enjoyed with dosa or idiyappam.

Tips & tricks

For a richer flavor, you can also add a splash of coconut milk towards the end of cooking.

Cost

$12