Varutharacha Kozhi Curry
A deeply comforting Kerala-style chicken curry where freshly roasted coconut and spices are ground into a rich, nutty paste. The chicken simmers gently in this aromatic gravy, absorbing layers of warmth from whole spices, curry leaves, and a final drizzle of coconut oil. Perfect with appam, parotta, or steamed rice.
For 4 servings
- prep · ~10 min
Marinate the chicken.
In a bowl, mix the chicken pieces with turmeric powder and a pinch of salt. Set aside for 10 minutes while you prepare the roasted coconut paste.
- roast · ~9 min
Roast the coconut and spices.
1.Heat a heavy-bottomed pan over medium-low heat. Add grated coconut and dry roast, stirring constantly, until deep golden brown and fragrant (5-7 min).2.Add dried red chilies, black peppercorns, fennel seeds, cumin seeds, cardamom, cloves, and cinnamon. Roast for 2 more minutes until spices are aromatic.3.Remove from heat and let cool completely.TIPStir constantly and keep the heat low — coconut burns quickly and turns bitter. - mix · ~3 min
Grind the roasted coconut into a paste.
Transfer the cooled roasted coconut-spice mixture to a blender. Add 1/4 cup water and grind to a smooth, thick paste. Set aside.
- temper · ~2 min
Temper the whole spices.
1.Heat 1 tbsp coconut oil in the same pan over medium heat.2.Add mustard seeds and let them splutter.3.Add curry leaves and sauté until fragrant (30 sec). - saute · ~17 min
Build the onion-tomato base.
1.Add sliced onions and sauté until deep golden brown, stirring occasionally (10-12 min).2.Add crushed ginger and garlic paste; sauté until raw smell disappears (2 min).3.Add chopped tomatoes and cook until soft and mushy (4-5 min). - saute · ~1 min
Cook the spice powders.
1.Lower the heat. Add red chili powder and coriander powder.2.Sauté for 30 seconds until the powders release their aroma, taking care not to burn them.TIPKeep the heat low — spice powders burn in seconds and turn acrid. - simmer · ~3 min
Add the roasted coconut paste and chicken.
1.Stir in the roasted coconut-spice paste and cook for 2 minutes, stirring well.2.Add the marinated chicken pieces, green chilies, and salt. Mix to coat the chicken evenly with the masala.3.Pour in 1 cup water and bring to a gentle boil. - simmer · ~27 min
Simmer the curry until chicken is tender.
1.Cover the pan and lower the heat. Simmer gently for 20-25 minutes, stirring occasionally.2.Check for doneness — the chicken should be falling off the bone and the gravy thick and glossy.3.Stir in the tamarind paste and simmer for 2 more minutes. - garnish · ~5 min
Finish with garam masala and a drizzle of coconut oil.
Sprinkle garam masala on top. Drizzle the remaining 1 tbsp coconut oil over the curry, cover, and let it rest for 5 minutes before serving.
TIPThat final drizzle of cold coconut oil is a Kerala trick — it lifts the roasted coconut aroma beautifully. - serve
Serve hot with appam, parotta, or rice.
Transfer to a serving bowl. Serve the curry hot with appam, parotta, or steamed rice on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry-roast the grated coconut on low heat, stirring constantly, until deep golden brown — this builds the signature nutty flavor of the curry.
- 2Cool the roasted coconut-spice mixture completely before grinding; grinding while hot can make the paste sticky and uneven.
- 3Sauté the sliced onions until deep golden brown for a sweet, caramelized base that balances the roasted coconut.
- 4Simmer the curry covered on low heat so the chicken becomes tender and the gravy turns thick and glossy.
- 5Add the tamarind paste only toward the end to preserve its tangy brightness without dulling the roasted flavors.
- 6Let the curry rest 5 minutes after the final drizzle of coconut oil to let the aroma deepen before serving.
Adapt it for your goals.
Dairy-free
This recipe is already dairy-free. For extra creaminess, stir in 1/4 cup coconut milk during the last 5 minutes of simmering. Great for those who enjoy a richer, silkier gravy.
low oilLow-oil
Reduce the coconut oil to 1 tablespoon total and use a non-stick pan. The roasted coconut paste adds enough richness, so this lighter version still tastes authentic for calorie-conscious cooks.
vegetarianVegetarian
Replace the chicken with 300 g of paneer cubes or firm tofu (pan-fried until golden). Add them after the masala is cooked, and simmer only 5-7 minutes. Perfect for a meat-free Kerala-style curry.
extra spicyExtra-spicy
Use 5-6 dried red chillies instead of 4, and add 2 extra slit green chillies. For heat lovers who want a fiery kick without compromising the roasted coconut flavour.
Why this is on our healthy list.
Rich in Healthy Fats
Coconut and coconut oil provide medium-chain triglycerides (MCTs), which are easily metabolized for quick energy and may support heart health when used in moderation.
High-Quality Lean Protein
Chicken is an excellent source of complete protein, essential for muscle repair and immune function. Removing the skin keeps the dish lighter.
Anti-Inflammatory Spices
Turmeric, ginger, and black pepper are known for their anti-inflammatory compounds; the piperine in black pepper enhances turmeric absorption.
Digestive Aid
Fennel seeds, cumin, and cardamom support digestion and reduce bloating, making this curry both flavorful and gut-friendly.
Low in Processed Ingredients
This recipe uses whole spices and fresh ingredients with no added preservatives or refined sugars, aligning with a whole-foods approach.
Frequently asked questions
Yes, but rehydrate 1 cup of desiccated coconut in 1/2 cup warm water for 10 minutes before roasting, as fresh coconut has higher moisture content for the right texture.
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