Chicken - Varuthu Arachathu : Chicken with Toasted and Ground Coconut

One thing about growing up in Kerala is that you get used to coconut in many different ways and forms in all your dishes.  The coconut used for this traditional recipe is usually fresh, and freshly grated.  In Melbourne I have adapted to using desiccated coconut for all the recipes that call for fresh grated coconut.

Coconut is not something that is freely available here - and it is easier to adapt to desiccated or shredded coconut which is available in all the supermarkets.

Varuthu arachu means toasted and ground to a paste. There is no mention of coconut in the original name, it is taken for granted that it refers to coconut. Toasted coconut has an amazing smell and when ground to a paste for a curry, it makes the curry smell and taste better.

Ingredients:

1 to 1.5 kg  chicken cut to curry pieces - washed and cleaned

2 large red onions, quartered and sliced

1 large tomato, chopped

3-4 tablespoons desiccated coconut

3-4 dry red chillies

3-4 green chillies

1 teaspoon cumin seeds

1/2 teaspoon black pepper

1/4 teaspoon fenugreek seeds

1 tablespoon ginger garlic paste

2 teaspoons coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala (optional)

2-3 sprigs curry leaves

2 tablespoons cooking oil

2 cups of water

salt to taste

Method:

To the cut and washed chicken, apply turmeric and set aside.

In a large saucepan, add the coconut, 1 sprig curry leaves, cumin, fenugreek, pepper, red chillies, desiccated coconut and a handful of chopped red onions.  Dry roast till the coconut gets toasted to a brown colour.  This can take a few minutes - the coconut has to be moved around in the pan constantly so it gets toasted evenly without burning.

Once the toasting is completed, let the ingredients cool a little.  Add 2-3 tablespoons of water to the mixture and blend it to a smooth paste.

In another saucepan, heat oil and add the rest of the onions and green chillies.  Saute till the onions turn golden brown. Next add the ginger garlic paste paste and continue to saute. Once the ginger garlic has blended in, add coriander powder, (black pepper powder if you had not ground it up), and mix well.  

Next add the coconut paste and lastly the tomatoes.  Once the tomatoes have blended in with the rest of the ingredients, add 2 cups of water and the chicken pieces.  Add a teaspoon of salt and a sprig of curry leaves and let it cook for 20 to 25 minutes.

Once the chicken is cooked, add garam masala if using and let it cook for a further 3-4 minutes. 

Serve hot with rice, chappaties, nan bread or rotis.

Note 1: Do Not burn the coconut.

Note 2: This curry tastes really nice if you use the whole chicken, liver, gizzards and all! Traditionally that is how it is made.