Kerala Chicken Varutharachathu (Roasted Coconut Chicken Curry)
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Ingredients
- 600 g chicken thigh fillets, diced
- 50 g desiccated coconut
- 1 onion, finely sliced
- 4 dried red chillies
- 1 tbsp ground coriander
- 15 g fresh ginger
- 4 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 349 kcal
- Protein
- 31.3 g
- Carbohydrate
- 6 g
- of which sugars
- 3.1 g
- Fat
- 21.7 g
- of which saturates
- 14.1 g
- Fibre
- 3.4 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the desiccated coconut, dried red chillies and ground coriander in a pan for 3-4 minutes until the coconut turns deep golden brown; tip into a blender with a splash of water and blitz to a paste.
- 2
Heat the coconut oil in a large pan, add the sliced onion and fry for 8 minutes until golden.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 4
Add the diced chicken and ground turmeric, and cook for 8 minutes, stirring, until the chicken is sealed and no pink remains.
- 5
Stir in the roasted coconut paste and 150ml water, cover and simmer for 12-15 minutes until the chicken is cooked through and the sauce has thickened.
- 6
Taste and loosen with a splash more water if needed.
- 7
Serve hot with rice or appam.
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