Chicken Varutharacha Curry Recipe

• ½ kg (18 oz) Chicken (boneless, cut into pieces)
• ½ cup Coconut (grated)
• ½ tsp Garam Masala
• 2 stakes Curry Leaves (chopped)
• 1 cup (236 ml) small Onion (crushed)
• 1 big Onion (chopped)
• 1 Tomato (chopped)
• 2 tbsp Coriander Powder
• 1 inch piece Ginger (chopped)
• 8 Green Chili (chopped)
• 8 cloves Garlic (chopped)
• 2 tbsp Coconut Oil
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• Salt (to taste)

• Heat ½ tbsp of oil in a vessel and fry the grated coconut until brown.
• Grind the coconut into a fine paste. Keep aside.
• Heat rest of the oil and fry the chopped onion until it becomes transparent.
• Add the tomato, green chili, ginger, garlic and crushed onion.
• Mix these ingredients well and cook for about 4-5 minutes while stirring continuously.
• Put in chili powder, turmeric powder, coriander powder, and chicken, along with salt.
• Add 2 cups of water and cook, covered, for 15 minutes.
• Add garam masala, curry leaves, coconut paste and cook for another 10 minutes at low flame.