Kozhi Varutharachathu

1. 1
   prep · ~10 min

   Prep the chicken and vegetables.

   1.Wash and drain the chicken pieces well.

   2.Slice the onions thinly and chop the tomatoes.

   3.Peel the shallots, garlic, and ginger for the roasted masala.
2. 2
   roast · ~8 min

   Roast the coconut masala.

   1.Heat a small pan over medium heat and add the grated coconut.

   2.Add shallots, garlic, ginger, dried red chili, coriander seeds, fennel seeds, and black peppercorns.

   3.Roast, stirring often, until the coconut turns deep golden brown and the spices smell nutty.

   4.Take it off the heat and let it cool slightly.

   TIPKeep the heat medium and stir constantly near the end so the coconut browns evenly without burning.
3. 3
   mix · ~3 min

   Grind the roasted masala.

   Transfer the cooled roasted mixture to a blender, add 0.5 cup water, and grind to a smooth, thick paste.

4. 4
   saute · ~10 min

   Cook the onion base.

   1.Heat coconut oil in a kadai over medium heat.

   2.Add curry leaves and sliced onions.

   3.Cook until the onions turn soft and light golden.

   4.Add chopped tomatoes and cook until they break down.
5. 5
   saute · ~5 min

   Add the chicken and spice powders.

   1.Add the chicken pieces to the pan and mix well with the onion tomato base.

   2.Add turmeric powder, red chili powder, garam masala, and salt.

   3.Cook for 4 to 5 minutes until the chicken is lightly sealed and coated.
6. 6
   simmer · ~20 min

   Cook with the roasted paste.

   Add the ground roasted masala and the remaining 1 cup water. Mix well, cover, and simmer on low heat until the chicken is tender and the gravy turns thick and glossy.

   TIPStir once or twice during simmering so the thick coconut gravy does not catch at the bottom.
7. 7
   garnish

   Finish with cilantro.

8. 8
   serve

   Serve hot with rice, appam, or chapati.

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