Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce

Ingredients

• 800 grams skinless whole chicken (curry cut, washed and pat dried)
• salt to taste
• 2 tablespoons coriander powder
• 1 tablespoon red chilli powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon Malabar garam masala
• 2 tablespoons ginger garlic paste
• 6 to 8 green chillies (slit)
• 1 medium-sized red onion (sliced)
• 1 tablespoon coconut oil
• 1 sprig curry leaves
• hot water (while preparing the curry)
• 1 tablespoon coconut oil
• 1 teaspoon fennel seeds
• 2 curry leaves
• 4 mini shallots
• 1/2 cup grated coconut
• 2 medium-sized tomatoes (chopped)
• salt to taste
• 1 tablespoon coconut oil
• 4 mini shallots
• 1 sprig curry leaves
• 2 dried red chillies

Instructions

1. 1

   --- Marination ---

2. 2

   Marination: Add the chicken and all the marination ingredients to a large bowl and mix thoroughly.

3. 3

   Marination: Keep covered for 30 minutes or overnight.

4. 4

   --- Make the Coconut Sauce ---

5. 5

   Make the Coconut Sauce: Heat coconut oil in a shallow pan.

6. 6

   Make the Coconut Sauce: Add the fennel seeds and curry leaves and let them fry releasing an aroma.

7. 7

   Make the Coconut Sauce: Add the shallots and grated coconut and fry until the coconut is almost browned.

8. 8

   Make the Coconut Sauce: Add the chopped tomatoes and cook down until oil releases.

9. 9

   Make the Coconut Sauce: Transfer the content into a mini blender and grind to a smooth paste stopping to scrape the sides each time. The more you take time and blend, the tomato will get better colour.

10. 10

    --- Make the Chicken Curry ---

11. 11

    Make the Chicken Curry: Add the marinated chicken into your curry pot and cook on medium to high flame until the chicken turns white and the onions are cooked (you don't have to add water here as the chicken will release moisture).

12. 12

    Make the Chicken Curry: Add enough hot water so that the chicken pieces are barely covered and bring to a boil. Taste and adjust the salt and spices.

13. 13

    Make the Chicken Curry: Cover and cook on low to medium flame until chicken is cooked.

14. 14

    Make the Chicken Curry: Reduce the flame to low and add the prepared coconut sauce and bring to a boil.

15. 15

    Make the Chicken Curry: Simmer until desired consistency while you prepare the tempering.

16. 16

    --- Make the Tempering ---

17. 17

    Make the Tempering: Heat coconut oil in a small tadka pan.

18. 18

    Make the Tempering: Fry some shallots, curry leaves and dried red chillies.

19. 19

    Make the Tempering: Pour this over the curry and switch it off.

20. 20

    --- Serve ---

21. 21

    Serve: Stir and serve with neypathal, appams, doshas, chapatis or even rice! Refrigerate any excess gravy in an airtight container. Reheat on low after bringing to room temperature.