Kerala varuthu arachu kozhi (chicken) curry

 This recipe is adapted from Recipes are Simple blog. Note that the recipe has about an hour of active cooking time, mostly hands off, so plan accordingly. The prep work for the next steps can be done while the previous step is in progress.

Ingredients

For Coconut paste

• 1 cup fresh or frozen shredded coconut
• 2 tbsp kashmiri chili powder
• 1.5 tsp red chili powder
• 2.5 tbsp coriander powder
• 1/2 tsp turmeric powder

For making the curry

• 1 kg naatu kozhi (country chicken) with bone, chopped into bite size pieces.
• 5 medium red onions sliced
• 2 medium tomatoes, chopped.
• Ginger garlic paste made with 2tbsp ginger and 10 garlic cloves.
• 4 green chilis, slit
• 1/2 tsp black pepper powder
• 1.5 tsp garam masala powder (kerala style preferred)
• Coconut oil - 3 tbsp
• Salt
• Curry leaves

Whole Spices (lightly crush in a mortar-pestle)

• 1/2 tsp fennel seeds
• 1 clove
• 2 green cardamom
• 2 small pieces cinnamon

Method

1. Use 1 tsp kosher salt to salt the chicken, set aside.
2. In a pan, dry toast the coconut on medium heat for 15 minutes till the coconut turns golden brown. Do this on medium heat and with frequent stirring to avoid burning the coconut.
3. Add in the spice powders (kashmiri chili, red chili, coriander and turmeric powders) and stir fry for about 2 mins till the raw powder goes away.
4. Cool the mixture and grind to a fine paste with only as much water needed for grinding (the paste should be thick).
5. Marinate the chicken with the ground coconut paste and set aside while you work on the rest of the ingredients.
6. Add the coconut oil in a pan and add in the onions + salt.
7. Fry till the onion start to change color (about 4 mins) and then add in the ginger-garlic paste.
8. Fry the onion mixture on med-low heat for 8 more mins till the mixture begins to look like a paste.
9. Add in the green chilis, marinated chicken and crushed curry leaves (crush with your hands). Mix well till the chicken begins to change color.
10. Add 1.5 cups water, cover and bring to a boil.
11. Add in the crushed whole spices, garam masala and tomatoes, mix well.
12. Lower heat and cover and cook for 30 mins. Stir in between to avoid burning at the bottom.
13. Open the lid, add the black pepper, some more crushed curry leaves and continue to cook on low flame for 10 minutes.
14. Serve hot with rice or parotta.