Authentic Kerala Chicken Kozhi Curry Recipe
22 minutes
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About Authentic Kerala Chicken Kozhi Curry Recipe
Indulge in the rich flavors of Kerala with this authentic Chicken Kozhi Curry recipe, shared by Executive Chef Shaikh Raheman. This special dish, traditionally served with Pidiyum Kozhiyum, is perfect for celebrations like baby showers and other special occasions.Chef Raheman's expertise shines through in this recipe, highlighting the unique blend of spices and techniques that make this Kerala curry so distinctive. Prepare to be transported to the heart of Kerala with every bite!This detailed guide ensures a flawlessly executed Chicken Kozhi Curry, even for home cooks. Get ready to impress your family and friends with this unforgettable culinary experience.
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Recipe Time & More
Prep15 minutes
Cook7 minutes
Total22 minutes
Ingredients
Chicken and Aromatics
Spices
- 2 tsp Coriander Powder
- 0.5 tsp Turmeric Powder
- 1 tsp Kashmiri Chili Powder
- 1 tsp Garam Masala
- 1 tsp Salt or to taste
Coconut Paste Ingredients
- 1 cup Coconut freshly grated
- 3/4 tbsp Fennel Seeds perumjeerakam
- 1 tsp Kashmiri Chili Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tbsp Peppercorns black, whole
Tempering Ingredients
- 1 tbsp Coconut Oil
- 3 Shallots small, thinly sliced (cheriya ulli)
- 3 Kashmiri Chilies broken
- 1 sprig Curry Leaves
- 1/2 cup Water
Instructions
Prepare the Chicken
- In a large pan or kadai, combine the chicken, shallots, ginger, garlic, green chili, Kashmiri chili powder, garam masala, coriander powder, turmeric powder, salt, and curry leaves. Add a little water to help the chicken cook. Mix well, cover, and cook the chicken until nearly done.
Roast and Grind the Coconut Masala
- In a separate pan, dry roast the grated coconut over medium-low heat until lightly browned. Add the Kashmiri chili powder, coriander powder, turmeric powder, garam masala, fennel seeds, and peppercorns. Stir well and roast until fragrant. Remove from heat, let cool slightly, then grind into a smooth paste using a blender or food processor.
Combine and Simmer
- Add the ground coconut masala to the cooked chicken. Stir well to combine. Add 1/2 cup of water and mix again. Bring to a boil, then reduce heat and simmer for about 2 minutes.
Tempering
- Heat coconut oil in a small pan. Add the shallots, Kashmiri chilies, and curry leaves. Sauté until lightly browned and fragrant. This is your tempering.
Finish and Serve
- Pour the tempering over the chicken curry. Cover and let it sit for a minute to allow the flavors to meld. Serve warm with appam or kozhi pidi.
Recipe Notes
Expert Tips for the Best Chicken Kozhi Curry:
- For an even richer flavor, marinate the chicken in a mixture of yogurt and ginger-garlic paste for at least 30 minutes before cooking.
- Adjust the amount of Kashmiri chili powder to control the level of spice. Kashmiri chili powder adds color without much heat.
- If using dried curry leaves, soak them in warm water for 10 minutes before adding to the curry. This will help to soften them.
- Don't overcook the chicken; it should be tender but not falling apart.
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Recipe Nutrition
Calories: 767kcalCarbohydrates: 45gProtein: 41gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 135mgSodium: 1436mgPotassium: 1253mgFiber: 14gSugar: 16gVitamin A: 1150IUVitamin C: 24mgCalcium: 175mgIron: 7mg
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5 Comments
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What a flavorful dish! Thanks for sharing.
Looks so delectable! Thanks for posting.
This is wonderful! Can’t wait to taste it.
Wow, this looks fantastic!
This is delightful! Thanks for the recipe.