Kannur Chicken Curry !
Kannur Special Varutharacha Chicken Curry
The Process of Varutharackal : We saute grated coconut in coconut oil till it becomes dark brown in colour and then grind it in a mixie to get a smooth paste that is what we call varuthrakkal. To add taste we add curry leaves, redchillies, shallots, cinnamon sticks, fennelseeds, cardamom , pepper pods, garlic , cloves etc to grated coconut .
Varutharacha means fried and grounded.The main ingredient in this dish is fried coconut with masalas which is then ground fine. This gives an unique taste to chicken curry.
The Preparation Method:
What makes Malabar Chicken Curry special is the gravy made with Roasted coconut. In Kannur and Thalassery areas this chicken curry is served with Malabar Ghee Rice or Bread.
Kannur Special Varutharacha Chicken Curry
The Process of Varutharackal : We saute grated coconut in coconut oil till it becomes dark brown in colour and then grind it in a mixie to get a smooth paste that is what we call varuthrakkal. To add taste we add curry leaves, redchillies, shallots, cinnamon sticks, fennelseeds, cardamom , pepper pods, garlic , cloves etc to grated coconut .
Varutharacha means fried and grounded.The main ingredient in this dish is fried coconut with masalas which is then ground fine. This gives an unique taste to chicken curry.
Ingredients
- Chicken - ½ kg (boneless)
- Coconut (grated) - 1 cup
- Ginger - 1 inch long piece
- Garlic - 6 no.
- Green chilli - 6 no.
- Small onions - 1 cup
- Big onions - 1 chopped fine
- Tomato - 1 chopped fine
- Chilli powder - 1 tsp
- Turmeric powder - ½ tsp
- Coriander powder - 2 tsp
- Garam masala - ½ tsp
- Curry leaves - few
To grind
- 1/2 cup grated coconuts
- 1 whole dried red chilli
- 1 tbs coriander powder
- 1/2 tsp turmeric powder
- few pepper corns
- Heat two teaspoons of oil in a pan and fry the grated coconut. Put coriander powder, chilli powder, garam masala, turmeric powder and stir well. When the mixture becomes brown in colour, make it into a paste and keep it aside.
- Now take a pan and heat some oil. Add some curry leaves. To this, add the mixture comprising small onions, ginger, green chillies and garlic. Fry for some time. Now add the chicken pieces along with salt and stir. Pour about two cups of water. Stir gently. Close the pan and cook for some time.
- Open the pan and add big onions and tomatoes. Pour some more water. Now cover the pan and cook for 20 minutes.
- You may now remove the lid and add the grounded masala kept aside. Add some more water. Stir well. Put some curry leaves. Cook for another ten minutes on low flame.
- Now get ready to relish this spicy chicken dish.
Adjust salt. Add more water if the gravy is too thick.Garnish with
fresh cilantro and curry leaves. Serve with ghee rice, Bread , chappathi
etc...
courtesy : word of mouth , taste of mouth & internet
