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
Build a full meal around Malabar Kozhi Curry
Get a matched combo of sides and accents
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 Seed |
|
1 teaspoon | Fenugreek Seed |
|
2 | Red Chili , dried |
|
10 | Curry Leaf |
|
2 | Onion , 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 , thick |
|
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.