Malabar Kozhi Curry
Malabar's distinctive chicken curry — bone-in pieces slow-cooked in a thick, dark coconut-spice masala heavy with whole black pepper, fennel, and the warmth of coconut oil. Bolder and more peppery than the central-Kerala nadan kozhi curry, it is the definitive partner to pathiri or Thalassery biryani.
Cuisines
Kerala
Beary
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 2 | dried red chilies |
| 10 | curry leaves |
| 2 | onions, finely sliced |
| 1 tablespoon | ginger-garlic paste |
| 2 teaspoons | coriander powder |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | garam masala |
| 1 | tomato, chopped |
| 1 cup | coconut milk |
| 1 cup | water |
| Salt | to taste |
| Coriander leaves | for garnish |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and fenugreek seeds, allowing them to splutter.
- 3 Add dried red chilies and curry leaves, sauté for a few seconds.
- 4 Add onions and sauté until golden brown.
- 5 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
- 6 Add coriander powder, red chili powder, turmeric powder, and garam masala, sauté for a minute.
- 7 Add the chopped tomato and cook until it becomes soft and mushy.
- 8 Add the chicken pieces and mix well to coat with the spices.
- 9 Pour in coconut milk and water, stir well, and bring to a boil.
- 10 Reduce the heat to low, cover, and simmer for about 25-30 minutes, until the chicken is cooked through.
- 11 Season with salt to taste.
- 12 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of fennel seeds along with the spices.