Idiyappam with Varutharacha Kozhi Curry

Ingredients

• 500 g Chicken (Bone-in, curry cut pieces)
• 0.75 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to heat preference)
• 1.5 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice
• 1 cup Grated Coconut (Fresh or frozen)
• 2 tbsp Coriander Seeds
• 5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended)
• 1 tsp Black Peppercorns
• 1 tsp Fennel Seeds
• 0.5 tsp Cumin Seeds
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 3 pcs Green Cardamom
• 6 pcs Shallots (Peeled)
• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 12 pcs Curry Leaves
• 1 pcs Onion (Large, thinly sliced)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 1 pcs Tomato (Medium, finely chopped)
• 0.5 tsp Garam Masala
• 2 cup Water (Hot)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and the lemon juice.
   • Mix thoroughly to ensure each piece is well-coated.
   • Cover and set aside to marinate for at least 20-30 minutes.
2. 2

   Roast and Grind the Masala

   • Heat a heavy-bottomed pan (kadai) over low-medium heat. Add coriander seeds, dried red chilies, peppercorns, fennel seeds, cumin seeds, cinnamon, cloves, and cardamom. Dry roast for 2-3 minutes until fragrant.
   • Add the peeled shallots and grated coconut. Reduce the flame to low and continue roasting, stirring continuously for 10-15 minutes. The coconut should turn a deep, uniform reddish-brown color. This step is crucial for the flavor and color, so be patient and avoid burning.
   • Remove the mixture from the heat and allow it to cool down completely.
   • Transfer the cooled mixture to a grinder jar. Add about 1/4 cup of water and grind to a very smooth, thick paste. Set this 'varutharacha' masala aside.
3. 3

   Prepare the Curry Base and Cook Chicken

   • In the same pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.