Kozhi Varutharachathu

Ingredients for the Masala Paste

 1 cup of grated coconut 

10 shallots 

7 garlic cloves

2 teaspoons of black pepper

2 teaspoons of coriander seeds

3 dried red chilies 

5 Kanthari Mulaku 

1 stick of cinnamon

1 star anise

 3 cardamon pods 

1/2 teaspoon of cumin

10 curry leaves

2 tablespoons of coconut oil 

 Dry roast all the ingredients for the masala paste, except for the oil, till it turns a golden colour. Then add the coconut oil and continue roasting for 5 minutes. Cool completely, then make a thick paste with it in a mixie. 

 Ingredients for the Chicken Curry 

 1/2 kilo chicken 

2 tablespoons of coconut oil 

3 chopped onions 

3 chopped tomatoes 

5 green chilies 

2 tablespoons of ginger / garlic paste 

1/2 teaspoon of turmeric powder 

1 teaspoon of chili powder 

Salt, to taste 

 Method 

 In a kadai pour the coconut oil and saute the onions. Add the ginger and garlic paste, and green chilies, saute for a minute, then add the chopped tomatoes.Saute till tomatoes start leaving the oil. Add the masala paste along with turmeric powder, chili powder, and salt. Add the chicken to this. Mix well, making sure that the chicken is coated well with all of the masala and spices. You may pour a cup of water, then cover the pan to cook the chicken. Once cooked you can alter the thickness of the gravy as needed. Serve garnished with a few curry leaves. 

This authentic recipe came from the kitchens of my soul sister Anupa, who is an expert in Kerala Cuisine.