Chicken curry made with coconut is creamy and delicious. There are many different interpretations to this combination of chicken , coconut and spices , all of them delicious. Varutharacha Kozhi curry is a little more elaborate than the regular chicken poached in coconut milk . The flavors are complex definitely fit for company ! Skip to the video.
This is definitely a mouthwatering recipe. The coastal regions of south India, especially Kerala and the Kongan region features many recipes with roasted coconut. Coconut is is the thickener cum flavor enhancer of choice here. The simple process of roasting the coconut adds a whole new depth of flavor to the dish .
This recipe requires a little more effort than the regular chicken curry with coconut , but is absolutely worth it . Serve it with Ghee rice or Paratha or Appams and it is meal to entertain with . Give it a try and you will fall in love with it as well -Chicken Curry with Roasted Coconut .
The first step is to roast the shredded coconut. Traditionally freshly grated coconut was used, but more often than not I end up using fresh frozen or dried coconut . My rule of thumb is to halve the quantity if using dried coconut instead of fresh. Another important point to remember is that the fresh coconut tends to stick to the pan and gets unevenly roasted and burnt easily . To prevent this add a little oil to the pan and keep stirring often .
Heat a frying pan over medium heat and dry roast the coconut . If using fresh/frozen coconut refer to the instructions above. Once the coconut starts to turn golden add the sliced onions , garlic and ginger pieces . Reduce the heat and keep stirring and roast till the coconut turns brown and the spices are dry . Turn off the heat and add the spice powders – coriander , chili , turmeric, garam masala and salt . Set aside to cool. Once cooled grind to a smooth paste in a blender . Depending on the blender one might have to add a few spoons of water to facilitate grinding.
Finely chop the onions and tomatoes . Slit or cut the chilies . Heat 2 to 3 tablespoons of oil in a skillet over medium heat . When hot add the onions and cook till it turns soft (looks translucent as well ) . Add the tomatoes and chilies stir and cover with a lid . In a few minutes the tomatoes will soften . Remove the lid add the chicken pieces . Stir and cook for a couple minutes turning a few times . Add the ground paste and about 1/4 to 1/2 C water mix and cover with a lid . Cook over medium heat for 20 minutes . Remove the lid and taste . Add more salt if necessary . If using curry leaves sprinkle on top and cook uncovered until the gravy reaches desired consistency. Turn off the heat . Serve warm .
This is a delicious chicken curry made with roasted coconut and spices. This is a popular method of creating exotic flavors in the konkan region . This is one chicken curry with complex mouthwatering flavors ! Serve with traditional favorites like ghee rice, appam or lachha paratha.
- 2 lb Chicken (1 lb)Skinless
- 1 C Grated Coconut Note 1
- 1 Inch Fresh Ginger
- 2- 3 Cloves Garlic
- 4 Pearl Onions Small or 1 or 2 shallots
- 1 Onion Medium
- 1 Medium Tomato Note 2
- 4- 5 Green Chili Note 3
- 1 Tsp Chili Powder To taste
- 1/4 Tsp Turmeric
- 1 Tsp Coriander
- 1 Tsp Garam Masala To Taste
- 3- 4 Tbsp Oil
- 1 Tsp Salt To taste
- Curry Leaves
- Slice the pearl onions , garlic and ginger . set aside .
- Heat a skillet and dry roast the coconut over medium heat stirring often . When golden in color add the pearl onions , ginger and garlic . Reduce heat to low and roast till the coconut turns brown. Stir often to avoid burning. Turn off the heat , add spice powders and 1/2 tsp salt . Mix and set aside to cool .
- Transfer the cooled mix to a blender and grind to a smooth paste . If needed add a few tablespoons of water .
- Finely chop the onions and tomatoes . Slit or chop the chilies if too big. Cut the chicken into pieces of desired sizes. Heat a skillet and add 3 tablespoons of oil . When the oil is hot add the chopped onions . Stir fry for a couple minutes till the onions become translucent . Add the chopped tomatoes and chilies . Stir and cook for a couple minutes till tomatoes become soft . Add the chicken , sprinkle 1/2 tsp salt and stir to mix . Cover and cook for 5 minutes .
- Add spice paste and 1/2 C water .
- Cover cook for 20 minutes .
- Uncover, check to see if it is done. If not cooked through place the lid back and cook on low till done. Taste , adjust seasoning . Add curry leaves and cook uncovered till the gravy reaches desired consistency.
- Substitute 1/2 C dry/desiccated coconut for fresh coconut
- A 1 cm piece of tamarind can be substituted for tomato.
- Leave the green chilies whole to reduce heat.
Originally published on Aug , 2016. Updated with pictures.