Tuesday, July 29, 2014

Thalassery Varutharacha Chicken Curry

Thalassery is a place in kerela ,south of india .This place is famous for its various spicy non vegetarian recipe.It is renowned for its various recipe,one of the recipe that i got inspired is this Varutharacha(Roasted and grounded) Curry.You can try this recipe in chicken , mutton , beef or even fish,watever you choose its going to delicious , you can hold on to my statement , i am that much sure.
So lets move on to the recipe.
The Method may look long but its a easy to make recipe ,so dont get intimidated by the long essay below,i tried to give all instructions clearly so it took a long typing.

Nutritional Info:

For 5 Oz :
Total Fat
Sat. Fat


For Marinating :
Chicken Thighs - 1 1/2 lb
Chilly Pd - 2 tsp
Coriander Pd - 1 tsp
Turmeric Pd - 1 tsp
Garam Masala - 3 tsp
Lemon Juice - 2 tbsp
Salt - 1 tsp

For Grinding:

Coconut Oil - 1 tsp
Dry Red Chilly - 2 broken
Coconut Shredded Dry / Fresh -  3/4 cup
Coriander Pd - 2 tsp
Pepper Pd - 1 tsp

Other Ingredients:

Coconut Oil - 2 tsp
Onion Sliced - 1 Cup
Tomato - 1 medium size
GingerGarlic Paste - 1/2 tsp each
Green Chilly - 4 sliced
Ginger Julienne - 1 tbsp
Curry Leaf - 2 sprigs
Salt - as needed
Lemon Juice - 1 tsp
Coriander Leaf - 1/4 cup chopped


1.First MArinate Chicken with the listed ingredients for at least 1 hr.


2.In a pan add coconut oil and add coconut flakes and roast it till it is brown in color .

3.Add redchilly and roast it too.

4.Then its almost done add coriander powder and roast till raw smell is gone.

5.Finally add pepper pd and mix all them and remove it in 1 min or you will sneeze a lot because of roasting pepper pd.

6.Grind all these by adding water to a very fine paste,keep it aside.

For Curry:

7.In the same pan add 1 tsp of oil and add onions and saute it till they are light brown in color .
8.Then add curry leaf and saute it a min.
9.Add GingerGarlic Paste and saute it till their raw smell is gone.
10.Then add Green Chilly and ginger slices and saute it till they are sauteed and onions turn more brown in color.

11.Once onions are amber brown in color add tomatoes and saute it till they disintegrate into the mixture.

12.Now add marinated chicken and dont stir ,let it sit and let it get charred at the bottom.

13.Once they are little brown on one side turn the chicken pieces to get brown on the other side,this is the time add extra one more teaspoon of coconut oil to help the chicken brown faster and get little crisp on the outside.

14.Keep flame high and let the chicken cook completely,this may take around 15 min if you use boneless thighs ,if you use bone-in thighs it may take around 30 to 40 min.
15.Once the chicken is completely cooked ,its time to add the ground mixture and mix it well,now cover the pan and keep flame in low and let this cook for at least 20 min or till the oil starts to float on top of gravy.

16.Now do a salt taste and add if needed.Then squeeze in a tsp of lemon juice for all the flavours to blend well.

17.After 5 min ,garnish with coriander leaf and switch off flame.

18.LEt this gravy sit for 30 min before serving for all the taste in blend together.
19.So spicy tasty Thalassery chicken curry is ready to serve with rice,roti or dosa , idly or even breads.

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