Description
A Kerala-style meat dish characterized by intense savoriness and heat, stir-frying chicken with massive spices and 'coconut fried until deep brown'.
Restaurants serving Chicken Varuthathu
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Coconut(grated)
- Onion
- Garlic
- Ginger
- Red chilies
- Coriander
- Fennel
- Black pepper
- Cloves
- Cinnamon
- Turmeric
- Curry leaves
- Salt
- Oil
Instructions
- Marinate chicken with chili powder, turmeric, lemon juice, salt.
- Patiently dry-roast freshly grated coconut, red chilies, coriander, fennel, black pepper, cloves, cinnamon until 'deep brown just before burning', then grind into a rich paste.
- Fry onions, garlic-ginger, curry leaves in a pot; add chicken and roasted coconut paste, stir-fry-simmer slowly until meat is tender and moisture is completely gone to finish.
Learn more Spice, substitutes, tips
Key spices
Overwhelming savoriness of roasted coconut and fennel aroma
Substitutes at Japanese supermarkets
Mutton (substitute as Mutton Varuthathu for a wilder taste)
Pairing
Parotta、Cold beer
Trivia
[Hardcore] 'Varuthathu' means 'roasted/fried'. Opposite to 'Stew' using raw coconut, this village Kerala flavor creates addiction via the unique bitterness and richness born from extreme roasting.
Eating tips & etiquette
[Unique Eating] Grab the dark, rich masala-coated chicken with fingers, nibbling bit by bit while washing down the spices with beer's bitterness!
Allergen
Chicken