Simple Varutharacha Chicken Curry / Roasted spices and coconut chicken curry

 

Ingredients:

For Gravy:

1. Oil - 3 tbsp
2. Onion - 1 medium
3. Ginger Garlic Paste - 1 tbsp
4. Chicken - 500 gms
5. Salt
6. Turmeric Powder - 1/4 tsp
7. Jeera Powder - 1/2 tbsp
8. Pepper Powder - 1/2 tbsp

For Roasting and Grinding:

1. Oil - 2 TBSP
2. Coriander Seeds / Dhaniya - 1 tbsp
3. Red chilli / Milagai Vathal - 8 to 10 (Medium hot chillies)
4. Coconut - 4 tbsp

Preparation Method:

1. Heat the oil in low flame, add in the coriander seeds, red chillies and shredded or pieced coconut to the pan and fry them until they turn to golden colour.

2. Let the mixture cool down and ground it to smooth paste with water. Keep the masala aside.

3. Heat the Pan / Kadai in medium flame, add in oil, onion, ginger garlic paste and fry it along for 2 mins.

4. Now add in the chicken, turmeric powder, salt, pepper powder and jeera powder to the pan. Mix it well.

5. Add in 1.5 glass of water, close the lid and let it cook in medium flame for 10 mins.

6. Add in the grounded masala paste to the chicken, mix it well and let it cook for another 10 mins by closing the lid. If the mixture gets thick add in little more water and let it cook.

7. Now the chicken masala will leave oil and get thicken along with good aroma. Add in chopped coriander leaves and switch off the flame.

Video of the recipe is present on youtube, please check it out.

This varutharacha chicken curry / Roasted spices and coconut chicken curry is very simple to make and yet so delicious with minimal ingredients. This can be served as a side dish for biryani, roti, and paratha. This can be served as the main dish with white rice as well.

This is a medium spicy recipe and a multi-purpose gravy as well. This is well suited for KETO when prepared with coconut oil.