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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
Roast Spices and Coconut
Grind the Masala Paste
Prepare the Curry Base
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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.
This kerala recipe takes 70 minutes to prepare and yields 4 servings. At 419.54 calories per serving with 36.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer the Curry
Prepare and Add Tempering (Tadka)
Rest and Serve
Replace chicken with mutton pieces to make Mutton Varutharachathu. You will need to increase the simmering time or pressure cook the mutton until tender.
Substitute chicken with boiled black chickpeas (kadala), mushrooms, or paneer for a delicious vegetarian version. Adjust cooking times accordingly.
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.
Easily adjust the heat by increasing or decreasing the number of dried red chilies and black peppercorns in the roasted masala.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
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.
Spices such as cloves, cinnamon, and garlic have antimicrobial and antiviral properties that can help support a healthy immune system.
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.
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.
It can be part of a balanced diet. It's a great source of protein from chicken and contains beneficial antioxidants from spices like turmeric and black pepper. However, it is also rich in saturated fats from the coconut and coconut oil, so it should be consumed in moderation, especially for those monitoring their fat intake.
This curry pairs exceptionally well with traditional Kerala breads like Appam (rice hoppers), Parotta (layered flatbread), and Idiyappam (string hoppers). It's also delicious with steamed rice or ghee rice.
Absolutely! In fact, the flavors deepen and improve overnight. You can store it in an airtight container in the refrigerator for up to 3 days.
Yes, this curry freezes well. Cool it completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
The deep, dark color of this curry comes almost entirely from roasting the coconut. If your gravy is pale, it means the coconut was not roasted long enough or on low enough heat to achieve a uniform, deep reddish-brown color. Be patient during this step next time.