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Varutharacha Kozhi Curry - Chicken Curry with Roasted Coconut Paste

Course Chicken
Cuisine Malabar
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Rafeeda


  • 1 kg chicken deskined, cleaned and cut into medium pcs
  • For roasting and grinding:
  • 1 cup grated coconut
  • 5 shallots chopped
  • 1/4 tsp fennel seeds
  • For masala:
  • 3 large onions sliced
  • 3 green chillies slit
  • 1 large tomatoes chopped
  • 1 tbsp ginger paste
  • 1 tsp garlic paste
  • 3 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1 cup water
  • Salt to taste
  • For tempering:
  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 4-5 shallots sliced thinly
  • Handful curry leaves


  • Dry roast the coconut, shallots and fennel seeds till well done. It is not needed to make it brown.
  • Allow to cool. Add little water and grind it into a smooth paste. Set aside.
  • Mix in all ingredients for the masala into a pressure cooker and mix well.
  • Close your pressure cooker and cook the masala for one whistle on high flame and then ten minutes on low flame. Switch off and allow to cool.
  • Once cooled, open the lid, put in the cleaned chicken pieces and close the lid.
  • Switch on the flame and cook for one whistle on high flame and ten minutes on low flame. Switch off and allow to cool.
  • Open the lid of the cooker, mix in the roasted coconut paste and switch on the flame. Simmer for 10-15 minutes for the flavors to incorporate. Adjust the salt.
  • Meanwhile, heat a small saucepan. Pour in the oil and once hot, splutter the mustard seeds. Fry the shallots till brown, mix in the curry leaves and quickly dump into curry.
  • Enjoy it warm with pathiris!!!