Kozhikkodan Chicken Curry

mariasmenu.com/chicken/kozhikkodan-chicken-curry

October 3, 2020

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Are you looking for a mildly spiced yet flavor-packed side dish for
Appam/Idiyappam/Puttu/Pathiri… well those kinda things?

Look no further, here is a perfect Chicken Curry that goes well with almost anything!

This is basically a typical Kerala Style Chicken Curry recipe. It has spices, it has coconut
milk. Then, what makes it different from the other Kerala Chicken Curries?

We are using whole spices here, adding lightly crushed whole spices in the beginning,
adds flavor to the dish. Also, we are using pearl onions in the gravy, which adds more
depth to the curry.

If you are a fan of traditional Kerala cooking, do try out this recipe and let me know what
did you pair it with?

We had it with Puttu, Appam and Pathiri.

Traditional Kerala Chicken Curry highligthing the flavors

of spices and coconut milk. A great side dish for Appam,
Puttu, Pathiri etc;
Print Pin
Course: Breakafst, Lunch, Dinner
Cuisine: Indian, South Indian, Kerala, Keralan
Keyword: Kozhikkodan Chicken Curry, Chicken Curry,
Kerala Chicken Curry, Chicken Curry with coconut milk
Servings: 5
Author: Maria Jose Martin

Ingredients
500-550 gms Chicken (measured after cleaning)
2 Cardamom
2 Cloves
1 small piece Cinnamon
1/2 tsp Whole black pepper
1/2 tsp Fennel seeds
10 Pearl/small onion
1 tbsp, each Chopped ginger & garlic
2 Green chilli (sliced)
2 big Onion (sliced)
1 big Tomato (sliced1/2 -1)
1/2-1 tbsp Kashmiri chilli powder
1-1.5 tbsp Coriander powder
1/2 tsp Turmeric powder
1.5 cups Medium thick coconut milk
1/2-3/4 cup Thick coconut milk
To Temper
6-8 Pearl/small onion (sliced)

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 2 Dry red chilli
Curryleaves
2 tbsp + 2 tsp Coconut oil
Salt

Instructions

Crush together cardamom, cloves, cinnaomon, pepper and fennel seeds.

Crush together pearl onion, ginger &
garlic and green chilli
Heat 2 tbsp oil in a deep and wide
pan. Add the crushed whole spices
(cardamom-fennel seeds). Add sliced
onion and cook till it browns.
Add crushed small onion, ginger &
garlic and green chilli. Cook for 3-4
mins or till the raw smell goes.
Add sliced tomato, curry leaves and
salt. Cook till tomato becomes soft.
Add all the spice powders and cook
for 3-4 mins, till the raw smell goes
and oil starts appearing. Add 1-2 tbsp
hot water to bring together the
masala.
Add cleaned chicken pieces. Mix well.
Make sure the chicken pieces are
coated well with masala.
Once chicken starts changing color,
add medium thick coconut milk. Bring
it to boil. Reduce flame to lowest,
cover and cook till chicken is done,
around 25 mins.
Add thick coconut milk and mix
gently, so that it's incorporated well
into the curry. Continue cooking on
lowest flame for 5 mins.
Meanwhile heat 2 tsp oil in a small
pan and crackle the mustard seeds.
Add sliced pearl onions, curry leaves
and dry red chilli. Once it browns, add
to the curry. Cover the dish and let it
rest for 15 – 20 mins for the flavor to
seetle in.

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Notes
The curry is medium spicy, if you want to increase the heat, increase the qty of green chilli
and chilli powder. The curry tends to thicken as it rests, so adjust the the qty of gravy
accordingly.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging
#mariasmenu

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