Department of Cultural Affairs, Government of Kerala

Kerala Culture

Varutharacha Chicken Curry


Chicken cut in medium pieces – ½ Kg
Ginger and garlic – 2 tsp each
Shallots cut into 2 – 1 cup
Chopped onion – ½ cup
Tomato cut into 4 – 2 nos
Green chili slits – 4 nos
Grated coconut – 1 cup
Coriander powder – 3 tsp
Chili powder – 1 tsp
Pepper powder – ½ tsp
Turmeric powder – ½ tsp
Salt – as required
Cinnamon – 2 sticks
Cloves – 6 nos
Fennel seeds – 1 tsp
Khus khus – 1 tsp
Cardamom – 3 nos
Curry leaves – as required
Coriander leaves – as required
Coconut oil – as required

Method of Preparation:

In a pan, add 1 tsp of oil. Add cinnamon, cardamom, cloves, fennel seeds, khus khus and curry leaves to it. Sauté well. Add dry curry powder (coriander, chili, turmeric, pepper) and sauté till the raw smell goes off. Let it cool and grind well. In a thick bottomed pan, add 8 tsp oil and then add ginger, garlic, green chilies, shallots and onion. Sauté well. Add chicken pieces along with salt and water to it. Let it cook. When it is almost cooked, add the ground paste. Add tomatoes, water and curry leaves. Cook it with the lid closed. Let the gravy thicken. Garnish with coriander leaves. Tasty curry is ready.


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