Chicken Drumstick Coconut Masala Recipe | Kerala Varutharacha Style
FineDiningIndian
March 4, 2021
This chicken drumstick coconut masala is a Kerala-inspired preparation made with marinated chicken drumsticks and a rich paste of freshly roasted coconut. In Kerala cooking, this roasted-coconut style is commonly associated with varutharacha preparations.
Unlike a thin chicken curry, this recipe is cooked until the roasted coconut masala reduces to a thick coating around the chicken. Curry leaves, green chilli and coconut oil are added at the end for a fresh South Indian aroma.
The chicken can be served with chapati, paratha or rice.
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Ingredients
Adjust Servings
| 1Kg Chicken Drumstick buy fresh | |
| 200gm Roasted coconut (freshly grated) | |
| 2Tbspn Ginger Garlic Paste | |
| ¼Tspn Turmeric Powder | |
| 2Tspn Coriander Powder | |
| 2Tspn Chilli powder | |
| ¼Tspn Salt | |
| ¼Tspn Black Pepper Powder | |
| 2Tbspn Oil | |
| Chicken Skin from Drumstick | |
| 3nos Dry Red Chilli | |
| 8leaves Curry Leaf | |
| 3nos Green Chilli | |
| 1Tspn Coconut Oil |
Nutritional Information
520 g
Calorie
50g
Protein
14g
Carbohydrate
40g
Fat
4g
Fiber
Directions
1.
Marinate the chicken
Place the chicken drumsticks in a bowl. Add ginger-garlic paste, turmeric, coriander powder, chilli powder, black pepper and salt.
Mix thoroughly and leave to marinate for about 30 minutes.
Mark as complete
2.
Roast the coconut
Add the freshly grated coconut to a dry pan and roast until it develops a golden-brown colour.
Transfer the roasted coconut to a mixer jar. Add enough water to just cover it and grind into a fine paste.
Mark as complete
3.
Render the chicken skin
Heat the vegetable oil in a pan. Add the reserved chicken skin and sauté until crisp. This renders the fat and flavours the cooking oil. Remove the skin and reserve it for garnish if desired.
Add the marinated chicken drumsticks to the same pan and sear for approximately 2 minutes on each side.
Mark as complete
4.
Add the chilli & roasted coconut paste
Break the dry red chillies by hand and add them to the chicken.
Pour the prepared roasted coconut paste into the pan and mix thoroughly with the chicken.
Continue cooking over low heat until the chicken is cooked through and the coconut masala reduces to a thick coating. Cover the pan if required during cooking.Add curry leaves, slit green chillies and coconut oil. Sauté for another minute.
Mark as complete
5.
Serve
Plate the chicken drumsticks with the thick roasted coconut masala. Garnish with curry leaves and, if using, pieces of the crispy rendered chicken skin.
Serve with chapati, paratha or rice.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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