Authentic Malabari Kozhi Varutharacha Curry with Warm Malabar Parotta
Experience a rich, aromatic chicken curry featuring freshly roasted coconut and spices, perfectly paired with flaky, layered Malabar parottas for an unforgettable coastal feast.
60min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Dry roast the grated coconut, coriander seeds, fennel seeds, dried red chillies, peppercorns, and a sprig of curry leaves in a pan until golden brown and aromatic, then grind to a smooth paste.
2
Heat coconut oil in a heavy-bottomed pan, sauté the sliced onions and ginger-garlic paste until the onions turn golden brown.
3
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the mixture.
4
Add the chicken pieces and turmeric powder, sautéing well for 5 minutes until the chicken changes color.
5
Stir in the ground coconut paste, salt, and enough water to create a thick, luscious gravy.
6
Cover and simmer on medium heat for 20 minutes until the chicken is tender and cooked through.
7
Garnish with fresh curry leaves and serve piping hot alongside warm, flaky Malabar parottas.
Ingredients
500g chicken, cut into pieces
1 cup grated coconut
2 tablespoons coriander seeds
1 teaspoon dried fennel seeds
6-8 dried red chillies
1/2 teaspoon black peppercorns
2 sprigs curry leaves
2 medium onions, sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 tablespoon coconut oil
Salt to taste
4 warm Malabar parottas
*This AI-generated recipe may contain inaccuracies.