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Varathuarache Chicken curry/ Roasted Coconut Chicken Curry
Varathuarache Chicken curry/ Roasted Coconut Chicken Curry

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We hope you got insight from reading it, now let’s go back to varathuarache chicken curry/ roasted coconut chicken curry recipe. To cook varathuarache chicken curry/ roasted coconut chicken curry you need 27 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Varathuarache Chicken curry/ Roasted Coconut Chicken Curry:
  1. Use 750 grams Chicken -
  2. Prepare 2 Onion - medium sliced
  3. Prepare 1 inch Ginger - crushed
  4. Prepare 3 Potatoes - cubed
  5. Provide 2 Green chili - slitted (optional)
  6. Get Salt - as needed
  7. You need To temper :
  8. Take 2 tbsps Coconut oil -
  9. Prepare 1 tsp Mustard seeds -
  10. Take 3 Dry Red chills - broken
  11. Get Curry leaves - few
  12. Provide 4 Pear onions / small - sliced
  13. Use 2 tbsps Coconut oil -
  14. You need 4 / onions Small pearl - sliced
  15. Provide 3 cloves Garlic - chopped
  16. You need 1   1/2 cups coconut coconut Fresh / frozen (thawed) -
  17. You need 1 tbsp Perinjeerakam fennel seeds / -
  18. Prepare 2 Cinnamon - pieces
  19. Take 5 Cloves -
  20. Get 4 Cardamom -
  21. Use 1 Bay leaf -
  22. Prepare 1/2 tsp Pepper -
  23. Use Curry leaves - few
  24. You need 1/2 tsp Turmeric powder -
  25. Provide 2 tbsps Red chilli powder -
  26. Prepare 3 tbsps Coriander powder -
  27. You need 1/2 tsp Garam masala -
Steps to make Varathuarache Chicken curry/ Roasted Coconut Chicken Curry:
  1. First roast all the ingredients under Coconut masala, add oil, when hot add whole Garamond masala spices, pepper corns, fennel seeds, curry leaves, garlic, pearl onions. Roast well, then add coconut, fresh coconut tastes best but can also substitute with frozen coconut, if using frozen then make sure you thaw them to room temperature. Add and roast it in medium flame until it turns golden brown, keep the flame to the lowest setting then add turmic powder, red chili powder, coriander powder, g…
  2. Heat a cooker pan or heavy bottom pan, add coconut oil, add mustard seeds when it splutters add broken dried red chilli, curry leaves, small onions. Then add crushed ginger, splitted green chilies and sauté well. When roasted add thinly sliced onions and cook till it turns brown. Add cubed potatoes, mix well, then the chicken pieces. Mix well and cook for 10 minutes. Add salt as required.
  3. Now add the ground coconut masala, mix add. Add water till it covers the chicken pieces along with the spices.
  4. Close the cooker lid and cook it for 5 whistles in medium flame.
  5. Open after the pressure is released on its own. If you prefer your curry to be bright red color, you can again temper the curry at the end. Heat oil add finely sliced pearl/small onions, curry leaves. When it turns brown add a tsp of Kashmiri red chilli powder or if you can bear the spiciness go ahead and add regular chilli powder. Immediately transfer to your curry.
  6. Serve hot with Rice, Pathiri, Appam, Pidi.

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