Kozhi Varutharachathu
Chicken in roasted coconut gravy — whole coconut gratings, shallots, dried red chilli, coriander seeds, and black pepper are dry-roasted in a heavy pan until the coconut turns dark brown and almost charred, then ground with ginger and garlic into a thick, dark, aromatic paste. Chicken pieces fried in coconut oil with whole spices and onion until golden, then the dark roasted coconut paste added and the whole cooked with water until the chicken is tender and the thick, almost black-brown gravy coats the pieces. The roasted coconut paste — varutharacha masala — is the defining technique: it produces a nutty, smoky, intense gravy completely unlike the pale coconut milk curries of the coast. Specific to the Central Travancore region; particularly associated with Kottayam and Pathanamthitta Syrian Christian kitchens.
Cuisines
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Recipe
Ingredients
| 500 grams | chicken, cut into medium pieces |
| 1 cup | grated coconut |
| 2 tablespoons | coconut oil |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | black peppercorns |
| 1 teaspoon | coriander seeds |
| 4 | dried red chilies |
| 1 | cinnamon stick |
| 4 | cloves |
| 3 | cardamom pods |
| 2 | bay leaves |
| 1 | large onion, finely sliced |
| 1 | tomato, chopped |
| 1 teaspoon | ginger paste |
| 1 teaspoon | garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | water |
| 1 handful | curry leaves |
| — | salt to taste |
Instructions
- 1 Heat 1 tablespoon of coconut oil in a pan and roast the grated coconut until golden brown. Set aside to cool.
- 2 In the same pan, dry roast fennel seeds, black peppercorns, coriander seeds, dried red chilies, cinnamon stick, cloves, and cardamom pods until fragrant.
- 3 Grind the roasted spices and coconut together into a fine paste using a little water.
- 4 Heat the remaining coconut oil in a pot and add bay leaves, followed by sliced onions. Sauté until onions are golden brown.
- 5 Add ginger paste and garlic paste to the onions and sauté for a minute until the raw smell disappears.
- 6 Stir in chopped tomatoes and cook until they are soft and mushy.
- 7 Add turmeric powder, red chili powder, and the ground coconut-spice paste. Mix well and sauté for a few minutes.
- 8 Add the chicken pieces and salt, stirring to coat the chicken with the masala.
- 9 Pour in water, cover the pot, and let it simmer on low heat until the chicken is cooked through and the gravy thickens.
- 10 Add curry leaves and adjust salt if needed. Cook for another 2 minutes.
- 11 Serve hot with rice or appam.
Tips
For a richer flavor, you can add a splash of coconut milk towards the end of cooking.