Kerala Style Varutharacha Chicken Curry

Ingredients

• Chicken — 1 kg
• Onion (chopped) — 3 pcs
• Green chilies — 2 pcs
• Tomato (chopped) — 2 pcs
• Ginger — 1 pcs
• Garlic — 8.5 pcs
• Curry leaves — 3 pcs
• Grated coconut — 1 cup
• Red chili powder — 2 tbsp
• Coriander powder — 1 tbsp
• Turmeric powder — 0.5 tbsp
• Cardamom — 2 pcs
• Cinnamon — 1 pcs
• Cloves — 2 pcs
• Black peppercorns — 1 tsp
• Fennel seeds — 1 tsp
• Salt — 1.5 tsp
• Oil — 2.5 tbsp

Steps

1. Heat oil in a pan and roast cardamom, cinnamon, cloves, black peppercorns, and fennel seeds until fragrant.
2. In the same pan, add grated coconut and roast until lightly golden and well combined.
3. Now add red chili powder, coriander powder, and turmeric powder to the roasted coconut and roast well; then remove this mixture and set aside.
4. Once the roasted coconut and spices have cooled, grind them into a fine paste and set this 'coconut masala' aside.
5. In a separate grinding bowl, make a fine paste of ginger and garlic and set aside.
6. Heat a little oil again in a pan, add fennel seeds and let them splutter.
7. Add onions and sauté for 2–3 minutes until they start to soften.
8. Now add the ginger-garlic paste, chopped green chilies, and curry leaves and sauté well.
9. Add chopped tomatoes and salt, cover, and cook until the tomatoes are soft.
10. Add the ground coconut masala to the softened tomatoes.
11. Add a little water to the spice grinding bowl to rinse out any remaining spices and add it to the pan; then add enough water to the pan and bring to a boil.
12. Add the cleaned chicken pieces and mix.
13. Cover the pan and cook until the chicken is tender and the curry is well infused with the spices.
14. Remove from heat and serve hot.