Kerala Style Chicken Curry | Varutharacha Chicken Curry | Varutharacha Nadan Kozhi Curry | Coconut Gravy Chicken | Kerala Chicken Curry | Kerala Nadan Chicken Curry | Varutharaja Chicken Kuzhambu

Ingredients for Kerala Style Chicken Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken, curry cut with bones- 500 gms

Coconut Masala Paste:
- Cardamom- 2
- Cloves- 3
- Cinnamon- 1 small piece
- Fennel seeds (saunf)- 1 tsp
- Black peppercorns- 3/4 tsp
- Grated coconut - 1/2 cup (around 60 gms)
- Red Chilli Powder- 2 tsp
- Coriander powder -2 tsp
- Turmeric powder -1/2 tsp
- Curry leaves-10-15 leaves

Tempering:
- Green chillies, cut & slit-2
- Curry leaves-15-20

Other Ingredients:
- Onions sliced- one big (100 gms )
- Ginger garlic paste- 1.5 tsp
- Oil- 3 tbsp
- Coriander leaves for garnish-2 tbsp
- Salt- 1 tsp

Preparation:

- Heat 1 tbsp oil in a pan and add the whole spices. Give a stir for a minute and then add the grated coconut.
- Mix and fry on low heat for 2-3 mins till light brown in colour and then add all the spice powders. Keep frying on low heat for another minute and then add the curry leaves.
- Mix and fry on low heat for another minute and switch off.
- Remove to a plate and allow to cool.
- After that add to the grinder and coarse grind it.
- Now add 1/2 cup water and blend to a paste.

Process:

- Heat oil in a kadhai & add the cut green chillies and curry leaves.
- Give a stir and add the sliced onions.
- Fry on medium heat for 6-7 mins till light brown.
- Now add the chicken pieces & salt and give a mix.
- Next add the ginger garlic paste & fry on medium heat for 5-6 mins till the chicken is light brown in colour.
- Now add the blended masala paste, add a pinch of salt and fry on medium heat for 3 mins & then on low heat for 3-4 mins till oil separates.
- Add 250 ml water, give a mix and cover & cook on low heat for 15 mins till chicken is tender.
- Garnish with fine chopped coriander leaves and simmer for 2 mins.









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