Chicken Varutharachath Recipe

Rinse and pat dry the chicken pieces. In a bowl, combine chicken with turmeric, 1 tsp salt and 1 tbs lime juice. Mix well and let marinate for 15–30 minutes while you prepare other components.

If using bone-in pieces, you can sear them lightly in the cooking pan for 4–5 minutes to develop color before adding the curry base. Set aside.

Roast spices

Dry-roast coriander seeds and cumin seeds in a small skillet over medium heat for 1–2 minutes until they become aromatic. Add black peppercorns and roast 30 seconds more. Remove and set aside to cool.

Roast coconut and aromatics

In a larger dry pan, add the grated coconut and roast over medium-low heat, stirring constantly, until it turns light golden brown and aromatic (6–8 minutes). Remove and cool. In the same pan, quickly roast the shallots and garlic just until they lose raw edge and get slight color (2–3 minutes). Remove to cool.

Once cooled, transfer roasted coconut, roasted shallots, garlic, roasted spices, green chilies, turmeric powder and 8 curry leaves to a blender. Add about 1/2 cup water and grind to a smooth-to-slightly coarse paste (depending on texture you prefer). Add a little more water if needed but keep paste thick. Set aside.

Heat 4 tbs coconut oil in a heavy-bottomed pan or kadai over medium heat. When hot, add mustard seeds and let them splutter (about 20–30 seconds). Add 15 curry leaves and sauté briefly.

Add the thinly sliced onions and cook on medium heat, stirring occasionally, until they are soft and beginning to brown (8–10 minutes). Add chopped ginger, chopped garlic and slit green chilies; sauté 2–3 minutes until fragrant.

Add chopped tomato and cook until the tomato softens and oil starts separating from the mixture (4–5 minutes). Add red chili powder, coriander powder, black pepper powder and 1.5 tsp salt; mix and cook 1 minute to toast the spices.

Add the marinated chicken pieces to the pan. Stir to coat the chicken in the onion-tomato-spice mixture and cook on medium-high for 4–5 minutes, allowing the chicken to start sealing and pick up flavors.

Pour in 2 to 3 cups of water (start with 2 cups for a thicker curry or 3 cups for more gravy). Bring to a gentle simmer, reduce heat to medium-low, cover and cook for 15–20 minutes for boneless chicken, or 25–30 minutes for bone-in, until the chicken is cooked through and tender. Check and skim any foam if needed.

When the chicken is cooked and the curry has simmered, taste and adjust salt. Spoon the prepared varutharacha (roasted coconut) paste into the simmering curry and stir to combine. Cook uncovered on low heat for 6–8 minutes, stirring occasionally, until the raw smell of coconut disappears and the gravy thickens slightly.

In a small pan, heat 1 tbs oil, add 8 fresh curry leaves and fry briefly until crisp; pour this tempering (tadka) over the curry for aroma.

Turn off heat. Squeeze half a lime over the curry and sprinkle chopped coriander if using. Let rest 5 minutes before serving.