Nagercoil Special Varuthu Aracha Chicken Curry
Nagercoil Special Varuthu Aracha Chicken Curry is one of the signature dish of Nagercoil, Kanyakumari District,Tamilnadu, India. This dish can be made by the combination of Chicken,Whole Spices and Coconut.
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Ingredients:
Chicken 3/4 Kg.
For Marination:
Ginger Garlic Paste 1 Tsp.
Turmeric Powder 1/4 Tsp.
Red Chilly Powder 1/2 Tsp.
Coriander Powder 1/2 Tsp.
Garam Masala 1/2 Tsp.
Chicken Masala 1 Tsp.
Salt.
For Masala Paste:
Grated Coconut 2 Cups.
Curry Leaves Few.
Green Cardamom(Ellakai or Chotti Elachi) 3 Nos.
Black Cardamom(Karupu Ellakai or Badi Elachi) 2 Nos.
Cinnamon(Patthai or Dalchini) 1 No.
Cloves(Kirambu or Launga) 4 Nos.
Kapak Buds or Marathi Muggu 1 No.
Fennel Seeds(Perumjeeragam or Sombu or Saunf) 1/2 Tsp.
Star Anise(Thakkolam or Ananas Flower) 2 Nos.
Bay Leaves(Tej Patta or Briyani Leaves) 2 Nos.
Pepper 1/2 Tsp.
Red Chilly Powder 1 Tsp.
Coriander Powder 1 Tsp.
Water
Oil 2Tsp.
For Curry:
Onion 2 Big(Roughly Chopped)
Green Chilly 4 Nos (Silted)
Ginger Garlic Paste 1 Tsp.
Coriander Leaves Handful.
Bay Leaves(Tej Patta) 2 Nos.
Oil 2 Tbsp.
Water as Required
Salt to Taste.
For Seasoning/Tempering:
Coconut Oil 2 Tsp.
Mustard Seed(Rai) 1 Tsp.
Urud dal 1 Tsp.
Curry Leaves Few.
Note: If you get Shallot(Sambhar Onion or Chinna Ulli or Small Onion) add to it for more taste.
Method:
- Wash the Chicken and take it in a bowl.
- Add all the marination ingredients to it.
- Mix well and marinate for minimum 1 hour or refrigerate overnight.
- Take all the ingredients for Masala Paste.
- Heat Oil in a Pan add all the Whole Spices given above.
- When the Aroma comes, add the Grated Coconut and Curry Leaves.
- Roast until the Coconut turns golden brown.
- Turn off the stove and add the Red Chilly Powder and Coriander Powder to it and fry.
- Now the Masala Mixture is ready. Allow it to cool.
- Tranfer the mixture to the mixie jar.
- Add water and Grind it into a fine paste.
- Roughly Chop the Vegetables.
- Heat Oil in a big pan and add Bay Leaves to it.
- Add Onions and Green Chillies to it and fry for while.
- Add Ginger Garlic Paste and Coriander Leaves to it.
- Fry until the raw smell goes out and the Onion becomes soft.
- Add the marinated Chicken to it.
- Fry it until the water in the chicken comes out.
- Add some water to it and cover with lid and boil for 20 minutes.
- Add Masala Paste to it and boil for 10 minutes. If you want more water add it now and check the salt and spice powder.
- Turn off the stove and add Coriander Leaves to it.
- In a Tadka Pan, heat Coconut oil and season with Mustard Seeds,Urud dal and Curry Leaves.
- Add the tadka to the Curry.
- Now our Varuthu Aracha Chicken Curry is ready. Serve it with Rice, Idly, Dosa, Chappathi, Idyappam, Appam.
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