Varutharache Chicken Curry(one pot)

A well-marinated chicken smothered in a thick coconut-based gravy is pure bliss for every Keralites along with any kind of their favorite flatbread! My fav combo is Porotta or appam 😊 So this is a super easy and delicious recipe in which all the cooking process is done in a single pot! Yes, can u believe it?

 By the way for those who don’t know about the word varutharache (its coconut roasted and ground to a fine paste) to make a thick and delicious gravy out of it! So here its a fav to my son and hubby! It has a whole lot of spice and flavors that make you go for it again and again!

 Here the spices, onions tomatoes, coconut everything is cooked on a single pan and then grinding to a smooth paste makes the cooking process so simple and quick! This will be a perfect recipe for a working mom or a bachelor too! So without further delay let’s check out the recipe

Ingredients

For marinating Chicken

• 1/2 kg chicken
• Salt to taste
• 1 tbsp chilly powder
• 1/2 tsp pepper powder
• 1/4 tsp turmeric powder
• 1/2 tsp garan masala
• Some curry leaves chopped
• Few drops of vinegar

For the gravy

• 2 tbsp coconut oil+ more
• 1 small stick cinnamon
• 2 cloves
• 2 cardamom pods
• 1 & 1/2 tsp fennel
• 1 tsp peppercorns
• 2 onions
• 1 large tomato
• 1/2 to 3/4th coconut
• 1 tbs ginger garlic chopped or paste
• 2 green chilies
• 1 tsp chilly powder
• 1/2 tsp coriander powder
• Salt to taste
• 1 tsp pepper powder
• 1/2 tsp garam masala
• Water as needed
• lots of curry leaves

Method

1. First, marinate the chicken with ingredients listed above and set aside.
2. In a pan pour coconut oil splutter some curry leaves and dump in the whole spices.
3. Then add the onions and cook for a few minutes. Add salt
4. Then add the coconut and roast it until it changes to a light brown color.(if you want a deeper brown color roast it for some more time)
5. Then add the tomato and cook it until mushy.
6. Move it to a blender and grind it to a smooth paste. (wait for it to cool a little)
7. In the same pan pour some more coconut oil add in curry leaves, ginger-garlic and green chilies cook for some time and then add the marinated chicken and fry it on high flame for 5 minutes.
8. When it changes the color add in the grounded paste and mix well. Check for salt and add at this stage.
9. Add the spice powders stir and cook for some more time. Then add I cup water to the blender in which we ground the paste and pour it to the curry, mix it and then cover and cook it on low flame for 15 minutes or until the chicken is cooked completely.
10. Lastly, adjust the thickness of the gravy as per your preference drizzle some more coconut oil and throw in curry leaves and switch off the flame!

Video

Happy Cooking!