Go Back
–+ servings

Varutharacha Chicken Curry Recipe

Delicious spicy chicken curry made using roasted spice masala and coconut masala which is so yummy with rice.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 serving
Author: Aarthi

Ingredients

  • Coconut Oil - ¼ cup
  • Fennel seeds / Sombu / Saunf - 2 tsp
  • Cumin Seeds / Jeerakam - 1 tsp
  • Bay Leaf - 1
  • Cardamom / Yelakai - 5
  • Cloves / Krambu - 5
  • Cinnamon / Pattai - 1 stick
  • Brinji Ilai / Pandan Leaf - 1
  • Chicken - 1 kg
  • Shallots - 30 peeled and chopped finely
  • Tomato - 4 to 5 chopped finely
  • Green Chillies - 2 slit
  • Ginger Garlic Paste - 2 tblsp
  • Potato - 1 peeled and cubed
  • Salt to taste
  • Tomato - 1 chopped for adding last
  • Curry Leaves a handful for adding last

TO ROAST & GRIND:

  • Dry Red Chilli - 10 to 12
  • Coriander Leaves - 4 tblsp
  • Cumin Seeds - 2 tsp
  • Black Pepper - 2 tsp
  • Curry leaves a handful

TO GRIND:

  • Coconut - 1 cup grated
  • Roasted Gram Dal / Pori Kadalai - 1 tblsp
  • Fennel Seeds / Sombu / Saunf - 1 tblsp

Instructions

  • Heat a pan, add whole spices to toast. Cook till golden. Take it in a blender and puree till smooth. Set aside.
  • Take coconut, gram dal, fennel and grind to a smooth paste.
  • Now heat oil in a pan, add in whole spices, onions and cook till golden.
  • Add in ginger garlic paste and saute till raw smell leaves.
  • Add in tomatoes and curry leaves and mix well.
  • Add in chicken and cook till 5 to 6 mins.
  • Add in roasted coconut masala and water. Mix well.
  • Add this in pressure cooker and cook for 2 whistle.
  • Take it off the heat and open the cooker.
  • Add in potatoes and cook till it is done.
  • Add in coconut masala and simmer for 10 to 15 mins.
  • Take the curry off the heat and add in tomato and curry leaves.
  • Serve.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook