How to Make Chicken Curry with Roasted Coconut

Chicken Curry Recipe

Chicken curry with roasted coconut is called as varutharacha kozhi kuzhambu in Kerala and southern part of Tamilnadu. This is one among the basic chicken gravy recipe. In this preparation, grated coconut is roasted in oil along with some other spices. It is then ground to a smooth paste and added to the gravy. The ground roasted coconut gives a wonderful flavor, deep color and texture to the chicken curry.

Coming to the recipe part now, Varutharacha Kozhi-Chicken Curry is a popular and the most basic chicken curry in Kerala (South India), prepared by adding roasted coconut with spices. The perfect blend of roasted coconut and spices gives a rich and aromatic flavor to curry. It could be made in millions of ways because each household has a recipe of their own! The curry goes well with almost all dishes prepared back home and is mainly served with Rice Kerala Parotta, Ney Pathiri, Roti/Chapati.It also pairs very well with Kerala Appams, Noolappam /String Hopper etc. So here you go – an old favorite made even better. Enjoy!

Do try this this week end and enjoy with your favorite tiffin.

Chicken Curry Recipe | Chicken in Roasted Coconut Gravy


For marination:

  • Chicken – 1 kg(remove the skin and cut into medium sized pieces)
  • Lemon juice – 1 tbsp
  • Chillypowder – 1/2 tbsp
  • Corianderpowder – 1/2 tbsp

For Roasting:

  • Chillypowder – 1 tbsp
  • Corianderpowder – 1 tbsp
  • Turmericpowder – 1 tsp
  • Coconut (grated) – 1 cup
  • Shallots(Kunjulli) – 5 nos
  • Garlic cloves – 5 nos
  • Pepperpowder – 2 tsp
  • Fennelseeds (Perumjeerakam) – 1 tsp
  • Cinnamon(Karugapatta) – 1 small piece
  • Chillypowder – 2 tbsp
  • Corianderpowder – 1 tbsp
  • Turmericpowder – 1/2 tsp
  • Onion – 2 nos
  • Greenchillies – 3 nos(chopped)
  • Ginger & garlic paste – 1 tbsp
  • Oil – 2 tbsp
  • Curryleaves – As reqd
  • Salt – As reqd


  1. Heat oil in a pan. Add curry leaves and sliced onions.
  2. Cook with the pan covered till onion turns golden brown. Give a stir in between.
  3. Add ginger garlic paste. Cook for 2-3 mins.
  4. Add sliced tomato and cook till it turns soft
  5. Add chilli, coriander, turmeric powder, salt and cook for 2-3 mins.
  6. Add chicken pieces and mix well.
  7. Add 2 cups of water and cook with the pan covered till chicken is cooked ( approx 20-25 min)
  8. In another pan heat oil and add all ingredients to roast and grind.
  9. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same well.
  10. Add little water to the ground masala and make it to a paste.
  11. Add it to the cooked chicken and cook on low flame for 6-8 mins. Remove from fire.
  12. Add 3 tsp of oil/ghee on the top and keep pan closed for some time. Serve hot.

My cooking style has strong root in Indian culture and at the same time embraces the world cuisine with equal passion. With never ending love for food, spice and life, I am passionate about cooking and making Indian food less intimidating, healthy and easy to cook which reflects in my blog