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3 Votes

Chicken Kozhi Curry

Chicken Kozhi Curry
Chicken Kozhi Curry
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeHomestyle Cooking, Indian, South Indian
  • Good for Lunch , Dinner

About this recipe

Executive Chef Shaikh Raheman shares Chicken Kozhi Curry which is authentic Kerala style recipe and is served with Pidiyum kozhiyum on special occasions like baby- shower

Ingredients for Chicken Kozhi Curry

  • Chicken: 750 gms
  • Shallots/Cheriya Ulli: 10-12, sliced
  • Green chilli: 1, slit
  • Ginger: 1 inch, sliced thinly
  • Garlic: 6 cloves, sliced thinly
  • Curry Leaves: 2 sprigs
  • Coriander Powder: 2 tsp
  • Turmeric powder: 1/2 tsp
  • Kashmiri chilli powder: 1 1/2 tsp
  • Garam Masala: 1 tsp
  • To Roast And Grind:
  • Grated coconut: 1 cup
  • Saunf/Perumjeerakam: 3/4 tbsp
  • Kashmiri chilli powder: 1 1/2 tsp
  • Turmeric: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam Masala: 1/2 tsp
  • Whole Peppercorns: 1/2 tbsp
  • For Tempering:
  • Coconut oil: 1 tbsp
  • Shallots/Cheriya ulli: 3, sliced
  • Kashmiri chilli: 3, broken
  • Curry leaves: 1 sprig
  • Salt: 1 1/2 tsp or as needed
  • Water: 1/2 to 1 cup

How to cook Chicken Kozhi Curry

  1. In a large kadai or pan, add in chicken, shallots, ginger, garlic, green chilli, Kashmiri chilli powder, Kerala garam masala, coriander powder, turmeric powder, salt, curry leaves, and a little water.
  2. Give it a nice mix and cover and cook the chicken.
  3. In another pan add in grated coconut and on low - medium flame fry it until it start to get brown, add in Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala.
  4. Give this a mix and then add in saunf (perumjeerakam) and whole peppercorns. Stir it well and roast. Once it is roasted well switch off the flame and allow it to cool. Grind it to a fine paste.
  5. Add the ground and roasted coconut masala into the cooked chicken and mix well. Then add water and again mix well.
  6. Once it starts to boil, simmer for 2 minutes.
  7. For seasoning- Heat another pan with coconut oil, add in the mustard seeds, shallots, whole red chilies, and curry leaves. Once all this is lightly roasted.
  8. Pour this over the chicken curry and cover with a lid.
  9. Serve warm with appam or kozhi pidi.( Recipe Link is shared in the Notes Section)


Please note this dish is served with Pidiyum Kozhiyum

This Traditional and authentic recipe of Chicken Kozhi Curry has been shared by  Executive chef  Shaikh Inamur Raheman from The Fog resort & Spa, Munnar, Kerala. With more than 17 years of experience,  Chef Raheman has already made his unique identity in Kerala’s hospitality industry. He has worked with various hotels and resorts both in Indian and abroad including   The Park Inn Oman, Hamdan Plaza Oman, Safeer international Kuwait, Club Mahindra Munnar, Quality Inn Aruna, Asoka Chennai.  We thank THE FOG RESORTS & SPA, MUNNAR for sharing this authentic recipe. The Fog Resorts is one of the best resorts of Munnar which provides amazing culinary and nature experience. 

Chef Shaikh Inamur Raheman Website / Profile Url
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