Chicken Varattiyathu

Chicken Varttiyathu

Ingredients (Serves 5)

1. Chicken –  Around 1.25 kg, cut into medium pieces

2. Turmeric powder – 1/2 tsp

Chilly powder (mildly spicy ) – 3/4 tbsp

Pepper powder – 1/4 tsp

Garam masala powder – 1/2 tsp

Coconut oil – 2 tsp

Salt – To taste

3. Coconut oil – 3 tbsp

4. Ginger – 2 tbsp, thinly sliced

Garlic – 2 tbsp, chopped

5. Onion – 1 large, thinly sliced

Shallots / kunjulli – 10 – 15, thinly sliced

Curry leaves – 1 sprig

6. Turmeric powder – 1/4 tsp

Chilli powder – 1 – 1.5 tsp

Coriander powder – 1 tbsp

7. Thenga kothu / coconut tidbits – 1/4 cup

8. Tomato – 2 small, chopped

9. Garam masala powder – 1/4 tsp

10. Salt – To taste


1. Marinate chicken pieces with ingredients numbered 2. Set aside for at least 30 minutes.

2. Heat coconut oil in a large kadai / nonstick pan over medium-high or high heat. Add ginger, garlic and saute for a minute. Add onion, shallots, little salt, few curry leaves and saute until onion turns browned. It may take about 15 minutes or so. Bring down the heat to low.

3.  Add turmeric powder, chilly powder and coriander powder. Saute for 1 – 2 minutes over low heat until their raw smell completely disappears. Add thenga kothu / coconut tidbits and mix well. Add chopped tomatoes. Cover and cook until they are completely mashed up and oil separates. Taste-check for salt.

4. Add chicken pieces and mix well. Cover and cook for about 1 hour, stirring every 5 – 7 minutes. (Do not add any water, it will ooze out from the chicken pieces). Once done, add 1/4 tsp garam masala powder and a few curry leaves. Taste-check for salt. Mix well and switch off. Keep covered for 10 minutes. Delicious chicken varattiyathu is ready to be served. Serve with porotta / chapathi / ghee rice / pulao / coconut rice or plain rice.


Chicken varattiyathu

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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  • […] Heat ghee and coconut oil in a small pressure cooker over medium-high heat. Add sliced shallots, green chilly, fennel seeds, whole spices and  a pinch of salt. Saute until shallots turn brown. Add coconut milk, salt to taste and ingredients numbered 6. Cover with lid. Cook for 1 whistle. Open the lid after 15 minutes or when pressure releases. Open and serve hot with any spicy curry of your choice. We had it with chicken varattiyathu. […]

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