Apr 10, 2020

Varatharacha Chicken Kuzhambu


1 kg Chicken
2 cups Tomato puree
1/2 tsp Turmeric powder
1 tsp Red Chili powder
3 tsp Curry powder
Cilantro for garnish
1/2 tsp Kasturi methi
Salt per taste
5 tsp oil
For Masala
        1 small piece of cinnamon
        4 Cloves
        2 Cardamom
        1 tsp Fennel
        1/2 tsp Cumin Seeds
        8 Garlic Cloves
        1 inch piece of Ginger (diced)
        3 cups or 1 large Onion (finely chopped)
        8 whole Red Chilies
        1 Cup Grated coconut
        2 cups of water


  • Heat 2 tsp of oil in a heavy bottomed pan. Saute the ingredients listed under "masala" - cinnamon, cloves, cardamom, fennel, cumin seeds, ginger, garlic, onion and red chilies. Allow it to cool
  • Grind sauted ingredients with coconut with 2 cups of water into a creamy sauce
  • In the same pan, heat remaining oil. Add chicken and turmeric. Mix well and cook for 5 minutes in low heat
  • Now add the masala, turmeric powder, red chili powder, curry powder and tomato puree. Add 1/2 tsp of salt and mix well. Continue to cook in low heat for 20 minutes
  • Add kasturi methi and salt. Mix well. Continue to cook for another 10 minutes
  • As oil starts to separate form rest of the ingredients, add cilantro and turn of the heat
  • Serve it with rice, chapati, idli or dosa

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