Malabar Chicken Varattiyathu
A fragrant, slow-roasted Kerala chicken delicacy coated in a rich, dark-brown onion and coconut gravy. Infused with freshly crushed black pepper and curry leaves, it offers an intensely savory and warming coastal flavor.
60min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Clean and wash the chicken pieces thoroughly, then marinate with half of the turmeric powder, a pinch of salt, and a little black pepper for 20 minutes.
2
Heat coconut oil in a heavy-bottomed pan or manachatti over medium heat and fry the coconut slices until golden brown; remove and set aside.
3
In the same oil, add the sliced shallots, half the curry leaves, and sliced onions. Sauté until the onions turn deeply caramelized and golden brown.
4
Add the ginger-garlic paste and sauté until the raw aroma completely disappears.
5
Lower the heat and add the red chilli powder, coriander powder, remaining turmeric powder, and half of the crushed black pepper. Stir well for a minute without burning the spices.
6
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala paste.
7
Add the marinated chicken pieces and mix thoroughly to coat them evenly with the onion-masala base.
8
Cover the pan with a lid and cook on medium-low heat for about 15 to 20 minutes, allowing the chicken to release its natural juices.
9
Remove the lid, increase the heat slightly, and stir-fry the chicken continuously until the gravy thickens and clings tightly to the pieces.
10
Sprinkle the remaining crushed black pepper, garam masala, fried coconut pieces, and fresh curry leaves over the top.
11
Roast everything together for another 5 minutes until the chicken turns dry, dark, and wonderfully aromatic. Serve hot with parotta or appam.
Ingredients
750g chicken pieces, bone-in
3 large onions, thinly sliced
2 tablespoons shallots, chopped
2 tablespoons ginger-garlic paste
2 sprigs fresh curry leaves
2 tomatoes, finely chopped
1.5 tablespoons freshly crushed black pepper
1.5 tablespoons Kashmiri red chilli powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
3 tablespoons coconut oil
Salt to taste
1/2 cup thinly sliced coconut pieces (thenga kottu)
*This AI-generated recipe may contain inaccuracies.