Varuthu Aracha Kozhi Curry

Varuthu Aracha Kozhi Curry

chicken - 1 kg

coconut - 3/4 cup (grated)
cinnamon – 3 pieces
cloves - 4 nos
cardamom - 2 nos
fennel seeds - 3/4 tsp

tomatoes - 2 nos

onion - 3 nos
green chillies - 5 nos
ginger-garlic paste - 2 tsps

turmeric powder - 1/4 tsp
red chilli powder - 1 1/2 tsps
coriander powder - 2 1/2 tsps


red chillies - 3 nos
curry leaves 2 strands
oil to saute
salt to taste (1 tsp)

Grind tomatoes to a soft paste.  Keep aside.

Dry fry coconut, cinnamon, cloves, cardamom, and fennel seeds, when it turns dark brown in colour, turn off the flame and let it cool, then grind to a soft paste and keep aside.

Heat oil in a pan, then add onion and green chillies and saute till it turns to a light brown color. Add ginger-garlic paste to it and stir for a minute or two.  Add turmeric powder, chilli powder, and coriander powder and again fry for a minute or two. Then add tomato paste and dried chillies, stir continuously till the oil oozes out.  At this point add chicken pieces with 1/2cup of water.  Mix it well with the gravy and cover and cook in a medium flame.  When the chicken is almost cooked, add coconut paste and curry leaves and let chicken cook fully.  It takes around 25-35 minutes to cook the chicken alone.

Now it s ready to serve.

Coconut Chutney for dosa.

Coconut – 1 cup
Ginger – 1cm piece
Green chilli  - 1no
Small onion 3-4 nos / ¼ onion
Curry leaves - 1spring
Tamarind - 2cm diameter ball
Salt to taste

Oil – tbsp
Mustard – ¾ tsp
Curry leaves – 1 spring
Dried red chillies – 2nos (cut into 2-3 pieces)


Grind coconut, ginger, green chilli, onion, curry leaves, tamarind and salt with little of water that you need for chutney. Once it done, keep aside.

Heat oil in a pan. And pop mustard.  Once the popping sound is finished, turn of the flame.  And add curry leaves and dried red chillies to it and give a fry till the chillies turn to brown colour. Add the above grinded mix to it and mix well.

Chutney for dosa is ready.