Chettinadu Kozhi Varutha Curry - Chettinadu Chicken Curry with Roasted Spices

It was during the later part of my 20s when I was introduced to Chettinadu cuisine in restaurants like Anjappar, Karaikudi etc in Chennai. After I moved overseas I had missed it for quite some time until Anjappar started spreading its wings globally. Invariably these restaurants have this dish in their menu - "varutha curry". Recently we had been to a Chettinadu restaurant Grand Chettinad that was newly opened in our area. They had the same dish and it tickled my interest to try it out at home. I had to do a bit of research on this since there were quite a few variations from different chefs. Interestingly there was one North Indian chef who attempted this who pronounced Kozhi as Kozee and of course I ignored the rest of his recipe video. Chettinadu is famous for various chicken curry recipes. I have attempted a few myself - Milagu Kozhi - Pepper Chicken and my very first Chicken Chettinad (after which my nickname of Chicken Chetty came around). The main difference in varutha curry recipe is that you roast all the spices - wet and dry before you add it in the curry. So...long folks - now to the details.

Ingredients

Dry Masala (Spices) - pretty much your entire spice box

1. Dry Red Chillies (key for any Chettinadu recipe)
2. Star anise
3. Cinnamon sticks
4. Fennel seeds
5. Cumin seeds
6. Coriander seeds
7. Cloves

Wet Masala

1. Shallots or Red Onions 
2. Shredded Coconut
3. Cinnamon sticks
4. Green cardamom seeds
5. Poppy seeds
6. Curry leaves

Marinade

1. Chicken - chopped in 1-2 inch blocks with and without bones (drumsticks go as is)
2. Ginger garlic paste
3. Turmeric powder
4. Red chilli powder

Other

1. Tomatoes (pureed)
2. Curry leaves - for garnish
3. Mustard seeds
4. Gingelly Oil

The Method

1. Marinade the chicken in ginger garlic paste, turmeric powder and chilli powder. Set it aside for about 30 minutes. Pretty much until you complete the other masala steps.
2. Dry roast the ingredients under "Dry Spices" until you can hear a bit of crackle and smell the aroma of the ingredients. Set this aside to cool down to room temperature.
3. Grind these ingredients into a smooth powder.
4. In a pan heat a few tablespoons of gingelly oil and saute the wet ingredients. 
5. Start with the cinnamon sticks, poppy seeds, green cardamom and curry leaves. 
6. Add the onions and saute until they turn slightly golden. 
7. Add the grated coconuts finally and saute until coconut turns slightly brown. (Takes about 5 minutes in all)
8. Set the wet roasted spices aside to cool down to room temperature.
9. Blend the wet masala into a coarse to smooth paste.
10. Heat a large sauce pan and add a few tablespoons of gingelly oil.
11. Add mustard seeds and saute until they splatter.
12. Add the marinaded chicken and dry masala and saute until the chicken is half cooked. Usually about 10 minutes.
13. Add the wet masala and saute for about 5-10 minutes.
14. Add the tomato puree and salt and saute for about 5 minutes until the puree is blended well.
15. Add as much water as needed to get the amount of curry and consistency you are after. Remember it is not expected to be too thin.
16. Leave it to cook until chicken is cooked well and the oil separates.
17. Garnish with curry leaves and serve hot with rice or parotta.

Enjoy Cooking!!

C