Skip to main content

Varutharacha Chicken Curry

Varutharacha chicken curry is chiefly prepared by with roasted coconut and spices. It is very aromatic chicken in a flavorful and spicy gravy. It is not for those lazy days when we would love to make a quick and easy curries. It is time consuming but the end result is supremely satisfying to all chicken lovers. It is popular in Kerala, especially in North Kerala. It is great accompaniment with ghee rice, pulao, parotta or pathiris.

Chicken - 1kg
Shallots- 1 1/2 cup
Thinly sliced onion- 1 medium
Grated coconut- 1 1/2 cup
Sliced coconut- 1/4 cup
Tomato- 1
Ginger  garlic paste-2 tsp
Green Chilly -2
Chilly Powder- 1 tsp
Kashmiri chilly powder- 1 tsp
Turmeric powder- 1/3 tsp
Coriander powder-2 tsp
Fennel seeds- 1/2 tsp
Cinnamon- 2 inch
Cloves- 3-4

Star Aniseed-2 
Cardamon- 1
Black pepper- a few
Nutmeg- a small piece.
Curry leaves
Mustard seed- 1/2 tsp
Dry red chilly- 2
Salt to taste

Heat oil in a pan and roast grated coconut, curry leaves, two to three shallots till it is nicely browned up. Allow it to cool and make it into a paste and set aside.
Dry roast the spices and the chilly powder, and coriander powder and make a fine powder of this mixture.
Clean and cut chicken pieces into desired size and marinate it with the roasted spice powder and a  keep aside for30 minutes.
In a heavy bottom pan heat oil and saute the sliced coconut peices till golden brown and then saute onions, green chilly, ginger- garlic paste salt till golden brown, Add turmeric and saute till the raw flavor disappears.Next goes in the marinated chicken and stir fry them a bit. Pour  2 cups of warm water cover and simmer. Allow to cook for 25 - 30 minutes stirring  occasionally. When the  gravy thicken add in the roasted coconut paste and allow it to simmer for 3-4 minutes. ( You can also cook potatoes along with the chicken for a rich creamy gravy and also adjust spices according to your taste). In a separate pan add two tsp of oil and add mustard seeds. When they splutter saute dry red chilly one sliced shallot and curry leaves. Pour this over the chicken curry. Serve with rice, pulao or parattas.

Try This..

Hope you will all enjoy


  1. I do prepare it like this. Definitely this chicken is very aromatic and tasty. Loved that click :)

  2. Oh wow. LOOKS SO COLOURFUL, SPICY AND RICH. Always love it. U are making me drool.

  3. Spicy chicken curry with pathiris..yummo yumm

    Kairali sisters

  4. such a yummy dish, really made me drool...

  5. that looks so beautiful and delicious dear....suberb tempting...thanks for sharing this recipe !

  6. Hey, even my MIL always does the chicken this way. I had learnt this method of 1st frying and then grinding from her. She has some Kerala influences in her cooking too. Nice clicks :)

  7. You are an Angel. I was wondering what to make with chicken I have in the fridge. Now I know :)
    I am going to make this today and will post the picture in my blog can give me feedback :)

  8. suja what a delicious one yarr.very nicely presented.the color is really awesome..Feel to grab some.tomatoes adding some more deliiocusness to the dish..nice presentation

  9. Lipsmacking chicken curry Suja, makes me drool dear..

  10. Such a lovely color and yummy chicken!

  11. Hi,
    Shared some awards with you..Do collect it dear.

  12. Very nicely it to have with rice..

  13. Hey wow whata mouth watering color...i just wanna taste it rgt now aftr seing that pic....nice one...

  14. Hi Suja, this dish looks colourful, spicy and delicious.

  15. Hi Suja , Adiploi Chicken .

  16. Hey Suja
    chicken dish is really tempting for chicken is great!!

  17. Suja,, nice perfect chicken curry dear adding nutmeg gives nice flavour to the curry is it dear... Woow,,seeing the chicku curry pic makes me mouthwatering n hungry dear.

  18. I am definitely book marking this...sooo inviting

  19. That looks great. Very tempting & perfect with rice.

  20. Thank u so much for visiting my blog and levg comment..Nice to see a malayalee blogger too...Chicken curry looks delicious.Went through some of ur posts..All the recipe pics looks very very delicious..

  21. Thanks all dear friends for your lovely comments.
    Madhu, Open book,thanks try will surely love it..Vineetha so happy to see you visit often dear friends.

  22. Thank you so much Panch Pakwan for sharing those lovely nice of you..Thanks for your friendship and love dear :)

  23. I love this :-)looks irresistible..vayil ippol kappalodikkam...
    See you after I come back...byeee

  24. colourful and delicious curry looks really great

  25. There is something waiting for u in my blog. Plz collect it dear.

  26. wow looking so nice dear. i never tried this type varutha kozhi curry. anyways i will try next time. thanks for sharing such a nice recipes

  27. lovely recipe :)... i just love this dish....:) thanks for sharing :).. great pic :)

  28. luks really tempting...u made it perfectly dear

  29. Looks just yum...glad to find your blog n to follow

  30. Thanks all for stopping by and for lovely visit often.

  31. Yummy chicken curry..Love it with appam..

  32. Thanks dear..I too love this with appam.


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste

Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Broccoli Stir fry

Broccoli Stir fry with ginger and fennel powder tastes delicious and is a good side dish for rice. It is healthy veggie with its vibrant green color and distinct flavor.This is a very simple and quick stir fry but you will love the simple aroma of ginger and fennel combined.

Broccoli florets- 2 cup
Onion sliced- 1
Chopped ginger- 1 tsp
Fennel powder- 1/2 tsp
Chilly powder or flakes- 1/2 tsp
Mustard seeds- 1/3 tsp
curry leaves
Oil - 2tsp
Salt  to taste

Sprinkle a few drops of water and microwave broccoli in high for two minutes till it is crisp tender.( or steam broccoli florets in  water till cooked but it should retain its color and crispness)
Heat oil in a pan and when mustard seeds splutter add ginger and curry leaves and saute for a minute till you get a nice aroma. Now add onions and saute for a minute and add chilly powder and fennel powder and a pinch of salt. Drop in the broccoli florets and toss till well coated, but not more than 30 to 40 seconds. You can also add sesame s…