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A traditional Kerala chicken curry featuring a rich, aromatic gravy made from freshly roasted and ground coconut and spices. This fragrant dish pairs perfectly with rice, appam, or parotta.
For 4 servings
Marinate the Chicken
Roast and Grind the Masala
Prepare the Curry Base and Cook Chicken
A traditional Kerala chicken curry featuring a rich, aromatic gravy made from freshly roasted and ground coconut and spices. This fragrant dish pairs perfectly with rice, appam, or parotta.
This kerala recipe takes 60 minutes to prepare and yields 4 servings. At 428.49 calories per serving with 26.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and Finish the Curry
Replace chicken with 400g of firm paneer, mushrooms, or a mix of vegetables like potatoes, carrots, and green beans. Adjust cooking time accordingly.
Reduce the number of dried red chilies to 2-3 and use Kashmiri red chili powder, which provides vibrant color with less heat.
For a richer, creamier finish, stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat. Do not boil after adding coconut milk.
This masala base works wonderfully with mutton or beef. You will need to pressure cook the meat first until it is tender before adding it to the curry base.
Chicken is an excellent source of high-quality lean protein, which is vital for building and repairing tissues, muscle growth, and overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and cloves, which are known for their powerful anti-inflammatory and antioxidant effects.
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and serves as a quick source of energy.
Spices like black peppercorns and red chilies contain compounds like piperine and capsaicin, which can help give a temporary boost to your metabolism.
Yes, in moderation. It's a good source of protein from chicken, which is essential for muscle health. The spices like turmeric and ginger have anti-inflammatory properties. While it contains healthy fats from coconut, it is also calorie-dense, so portion control is key.
A single serving (approximately 1 cup or 265g) of Varutharacha Kozhi Curry contains an estimated 450-500 calories. This can vary based on the amount of oil used and the fat content of the chicken.
The key difference is in the name itself: 'Varutharacha' means 'roasted and ground'. This curry gets its unique deep brown color, rich aroma, and complex flavor from a freshly prepared masala paste of coconut and whole spices that are patiently roasted before being ground.
Bitterness is almost always caused by over-roasting or burning the coconut and spices. It's crucial to roast on a low, steady flame and stir continuously until the coconut is a deep reddish-brown, not black.
Absolutely. You can use boneless chicken breast or thigh pieces. Reduce the simmering time to 10-12 minutes as boneless chicken cooks much faster than bone-in.
Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
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