Kozhi Varutha Curry

🔥 Prep

• Cut the 500 g chicken into bite-sized pieces.
• Finely chop the 2 pcs onion and 1 pc tomato.
• Measure out 1 tbsp ginger garlic paste, 1.5 tsp chilli powder, 2 tsp coriander powder, 0.5 tsp turmeric powder, and 2 tsp salt; keep ready.
• Rinse 15 pcs curry leaves and pat dry.
• Measure 300 ml water and 3 tbsp coconut oil.
• Keep 150 g grated coconut ready for roasting.

🔥 Cook

• 1. Heat a heavy-bottomed pan or kadai over medium heat and add 1 tbsp coconut oil.
• 2. Add the 150 g grated coconut and roast, stirring continuously, for 10–12 minutes until it turns a deep golden brown and releases a nutty aroma. Crucial step: Do not burn; lower heat to low if browning too fast.
• 3. Transfer the roasted coconut to a blender jar, add ½ cup (approx. 120 ml) of the 300 ml water, and grind to a smooth, fine paste. Set aside.
• 4. In the same pan, heat the remaining 2 tbsp coconut oil over medium heat.
• 5. Add 10 pcs curry leaves and the chopped 2 pcs onion; sauté for 8–10 minutes until onions turn deep golden brown.
• 6. Add the 1 tbsp ginger garlic paste and sauté for 1 minute until the raw smell disappears.
• 7. Add the chopped 1 pc tomato and cook for 3–4 minutes until it turns mushy and oil begins to separate.
• 8. Reduce heat to low and add the 1.5 tsp chilli powder, 2 tsp coriander powder, 0.5 tsp turmeric powder, and 2 tsp salt; stir for 30 seconds to bloom the spices.
• 9. Add the 500 g chicken pieces and mix well to coat them evenly with the masala; cook on medium heat for 5 minutes until the chicken changes color and seals.
• 10. Pour in the ground roasted coconut paste and the remaining water (approx. 180 ml); stir thoroughly to combine.
• 11. Bring the curry to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 20–25 minutes until the chicken is tender and the oil floats on top.
• 12. Add the remaining 5 pcs curry leaves, check for salt, and simmer uncovered for a final 2 minutes to thicken the gravy to a semi-dry consistency. Turn off heat.

🔥 Serve

• Let the curry rest for 10 minutes before serving to allow flavors to meld and the coconut oil to rise to the surface.
• Serve hot with Kerala Matta Rice (Rose Matta), steamed white rice, parotta, appam, or chappathi.
• Accompany with a side of thoran (stir-fried vegetables), pappadam, and pickle for a traditional Kerala meal.