Malabar Varutharacha Chicken Curry

Unlocking The Rich Flavors Of Malabar Varutharacha Chicken Curry

Malabar cuisine, known for its aromatic spices and rich flavors, brings to the table a delightful array of dishes that tantalizes the taste buds. One such culinary masterpiece is the Malabar Varutharacha Chicken Curry. This iconic dish is a celebration of traditional cooking techniques and a symphony of spices that have been passed down through generations.

Origin And Heritage

Originating from the Malabar region in Kerala, Varutharacha Chicken Curry is deeply rooted in the cultural and culinary history of the area. The term “Varutharacha” translates to “roasted” in Malayalam, signifying the unique preparation method that sets this curry apart.

Spice Infusion

What makes Malabar Varutharacha Chicken Curry truly special is its exquisite blend of spices. The curry boasts a medley of flavors, including the warmth of black pepper, the earthiness of coriander, the subtle sweetness of coconut, and the piquancy of green chilies. These spices are dry roasted to perfection, enhancing their individual profiles and creating a harmonious infusion that defines the curry.

Coconut Magic

Coconut plays a starring role in this culinary masterpiece. Grated coconut is roasted alongside the spices, adding a luscious texture and a hint of sweetness to the curry. The coconut not only thickens the curry but also imparts a rich, creamy consistency that is characteristic of Malabar cuisine.

Perfect Accompaniments While Serving

Malabar Varutharacha Chicken Curry is best enjoyed with a side of fluffy rice, appam (rice pancakes), pathiri or traditional Kerala parotta. The neutral base of these accompaniments complements the bold and flavorful curry, allowing every nuance to shine through.

A Feast For The Senses

As you savor each bite, you’ll be transported to the vibrant streets of Malabar, where the air is filled with the enticing aroma of spices and the sound of sizzling curry. The visual appeal of the dish, with its deep, reddish-brown hue and succulent pieces of chicken, only adds to the overall sensory experience.

Conclusion

In the world of culinary delights, Malabar Varutharacha Chicken Curry stands as a testament to the artistry and skill of traditional Malabari cooking. With its intricate blend of roasted spices, coconut indulgence, and aromatic allure, this dish has rightfully earned its place as a star in the galaxy of Indian cuisine. So, embark on a culinary adventure to savor the dish.

Malabar Varutharacha Chicken Curry

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine Kerala

Servings 3 Servings

Ingredients

  

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• For Marination:
• 500 g Chicken Pieces
• 1/2 Tsp Turmeric powder
• 1/2 Tsp Pepper powder
• Salt To taste
• For Roasting:-
• 1/2 Cup Coconut Grated
• 2-3 Nos Shallots/small onions Chopped
• 1/2 Tsp Fennel seed powder Perumjeerakam
• 1 Tbsp Chilli powder
• 1 Tbsp Coriander powder
• 1 Tsp Garam masala
• 1/4 Tsp Pepper powder
• 1 Tbsp Coconut oil
• For Masala Gravy:-
• 150 g Shallots/small onions Chopped
• 2 Nos Green chilli
• 1 Tbsp Ginger garlic paste
• 1 Medium Tomato Chopped
• 1/4 Tsp Turmeric powder
• 1/4 Tsp Fennel seed powder
• 1 Spring Curry leaves
• 1/2-1 Cup Water Hot
• Salt To taste
• For seasoning:
• 1 Tbsp Coconut oil
• 2 Tbsp Shallots Chopped
• Curry leaves

Instructions

 

• Marinate the chicken pieces with turmeric powder, pepper powder and salt. Keep it aside for 30 minutes.
  
• Heat oil in a pan, add grated coconut, chopped shallots, fennel seeds and curry leaves. Roast till coconut becomes golden, keep stirring, then add chilli powder, coriander powder and garam masala. Sauté until the raw smell goes.
  
• Remove from the fire and allow to cool. Once it cools down, transfer to a blender and blend it to a smooth paste by adding enough water. Keep this aside.
• Take a deep kadai, add oil and heat it, add ginger garlic paste, sauté for few seconds, then add chopped shallots, green chilies and salt. Sauté till golden brown in color.
  
• Add chopped tomato and cook well by closing the kadai in medium flame.
  
• Add chicken pieces to it and mix well, close the kadai and cook for 5 minutes in a medium flame.
  
• Chicken 75% cooked, add ground masala paste and mix well. Add 1/2 cup of hot water and add some more salt and bring to boil.
  
• Cook till the chicken is fully cooked, check the taste and adjust accordingly.
• Finally season with chopped shallots and curry leaves. Heat 1 tbsp coconut oil in a pan add chopped small onions and curry leaves, roast until the shallots becomes golden brown in color.
• Pour the seasoning over the chicken curry and cover the kadai for few seconds. Then mix well ..
  
• Serve hot with nice Pathiri, Idiyappam, Chapati or normal rice etc...
• Personally I prefer this a perfect combination for Pathiri.. Enjoy.

Notes

You can explore this dish Naadan Chicken Curry
You can also visit Bhuna Chicken

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