Kozhi Varutharachathu
A traditional Kerala chicken curry featuring tender chicken simmered in a rich, aromatic gravy made from freshly roasted and ground coconut and spices. The deep, nutty flavor makes this dish a true South Indian classic.
For 4 servings
7 steps. 45 minutes total.
- 1
Step 1
- a.Roast Spices and Coconut
- b.Heat a heavy-bottomed pan (kadai) on low-medium heat. Add coriander seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon, cloves, and cardamom. Dry roast for 2-3 minutes until fragrant.
- c.Add the grated coconut to the pan. Reduce heat to low and continue roasting, stirring constantly, for 10-12 minutes. The coconut must turn a uniform, deep reddish-brown color without burning. This step is crucial for the flavor and color of the curry.
- d.Once perfectly roasted, remove the mixture from the pan and allow it to cool completely.
- 2
Step 2
- a.Grind the Masala Paste
- b.Transfer the cooled roasted mixture to a high-speed blender or mixie jar.
- c.Add 4 whole shallots and about 1/4 cup of water.
- d.Grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve a smooth consistency. Set this 'varutharacha' paste aside.
- 3
Step 3
- a.Prepare the Curry Base
- b.Heat 3 tbsp of coconut oil in a deep pot or the same kadai over medium heat.
- c.Add the sliced onion and sauté for 6-8 minutes until it becomes soft and golden brown.
- d.Add the ginger-garlic paste, slit green chilies, and about 10 curry leaves. Sauté for another 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Cook the Chicken
- b.Add the chicken pieces to the pot. Increase the heat to high and sear for 4-5 minutes, until the chicken is lightly browned on all sides.
- c.Reduce the heat to medium. Add the turmeric powder, Kashmiri red chili powder, and salt. Mix well to ensure the chicken is evenly coated with the spices.
- d.Add the prepared ground masala paste. Stir everything together and cook for 5-7 minutes, stirring occasionally, until the masala is fragrant and oil begins to separate from the paste.
- 5
Step 5
- a.Simmer the Curry
- b.Pour in 1.5 to 2 cups of warm water and stir well, scraping the bottom of the pot. Bring the curry to a rolling boil.
- c.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is tender and fully cooked. The gravy will thicken and a layer of oil will appear on the surface.
- d.Taste and adjust the salt if necessary.
- 6
Step 6
- a.Prepare and Add Tempering (Tadka)
- b.In a small separate pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
- c.Add the mustard seeds and wait for them to splutter completely.
- d.Add the 4 sliced shallots and the remaining 5 curry leaves. Fry until the shallots turn a deep golden brown and become crisp.
- e.Carefully pour this hot tempering over the finished chicken curry.
- 7
Step 7
- a.Rest and Serve
- b.Gently stir the tempering into the curry. Turn off the heat, cover the pot, and let the curry rest for at least 15-20 minutes. This allows the flavors to meld beautifully.
- c.Serve hot with Kerala parotta, appam, idiyappam, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to this dish is perfectly roasted coconut. Roast it on low heat patiently until it's a uniform deep brown color for the best flavor and color.
- 2Using coconut oil is highly recommended for the authentic Kerala taste.
- 3Bone-in chicken pieces add more flavor to the gravy compared to boneless chicken.
- 4This curry tastes even better the next day as the flavors have more time to develop.
- 5Grind the masala paste as finely as possible for a smooth, rich gravy.
- 6Marinating the chicken with turmeric powder and salt for 30 minutes before cooking can enhance its flavor.
Adapt it for your goals.
Meat
Replace chicken with mutton pieces to make Mutton Varutharachathu. You will need to increase the simmering time or pressure cook the mutton until tender.
VegetarianVegetarian
Substitute chicken with boiled black chickpeas (kadala), mushrooms, or paneer for a delicious vegetarian version. Adjust cooking times accordingly.
CreaminessCreaminess
For a richer, creamier gravy, add 1/4 cup of thick coconut milk at the very end of cooking, just before adding the tempering. Do not boil after adding coconut milk.
Spice LevelSpice Level
Easily adjust the heat by increasing or decreasing the number of dried red chilies and black peppercorns in the roasted masala.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
Anti-Inflammatory Properties
The curry is loaded with spices like turmeric (containing curcumin), black pepper, and ginger, which are known for their potent anti-inflammatory and antioxidant effects.
Boosts Immunity
Spices such as cloves, cinnamon, and garlic have antimicrobial and antiviral properties that can help support a healthy immune system.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy. When consumed in moderation, it contributes to the rich flavor and texture of the dish.
Frequently asked questions
A single serving of Kozhi Varutharachathu (around 320g) is estimated to have between 480 and 550 calories. The exact count depends on the amount of oil used and the fat content of the chicken and coconut.