Friday, April 11, 2014

Varutharacha Chicken Curry

  • Chicken : 1 kg
  • Onion : 2 big
  • Chopped ginger : 1 Tsp
  • Chopped garlic : 1 Tsp
  • Kashmiri Chilly powder : 2 Tsp
  • Crushed Pepper : 1 Tbsp
  • Coriander powder : 3 Tsp
  • Turmeric powder : ½ Tsp
  • Garam masala : 1 to 2 Tsp
  • Grated coconut : 1 cup
  • Mustard seeds : 1 Tsp
  • Curry leaves 
  • Water
  • Salt
  • Oil

Clean and marinate the chicken pieces with little salt, chilly powder and turmeric powder for 1 hour. Roast the grated coconut in low heat till it turns golden brown colour. Then reduce the flame and add the coriander powder and kashmiri chilly powder into it and stir it well. Remove it from fire and cool it. Grind it into a fine paste. Keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, chopped onions, ginger and garlic. Saute it till it turns transcluscent and void of its raw smell, add the crushed pepper, garam masala, and grounded coconut paste and salt. Saute it for a couple of minutes and put the marinated chicken pieces in it. Combine it with the masala and pour little water and cook.  Remove it from fire and serve it with rice, appam and bread.

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  1. Completely a fingerlicking chicken curry, your clicks are killing me.

  2. Chicken curry looks so delicious and mouthwatering. I loved the usage of Kashmiri chillis.

  3. The curry looks so moreish and tempting!

  4. mouthwatering chicken curry. Kothiyavunnu..

  5. vecha kozhiyude manam...kothipichalo Tina... looks so tempting