Kozhi Kuttan| Kerala Chicken Curry| Chicken Curry with coconut milk

Kozhi Kuttan is a typical Kerala style chicken curry. Authentic Kerela style cuisine will be cooked with coconut oil, this enhance the flavor of the recipe. And curry will be coconut based curry.  That makes the curry more delicious, creamy and rich.  The roasted curry paste add more flavor to the recipe. 

You can also use vegetable oil. But trust me coconut oil adds more flavor to the recipe.

Ingredient

• Coconut Oil – 100ml

• Onions chopped – 2 medium

• Curry leaves – 20

• Star anise – 1

• Tomatoes chopped – 200gms

• Green Chillies – 3 no

• Turmeric Powder – ½ tsp

• Coconut thick milk – 1 cup

• Coconut thin milk – 1 cup

• Coriander leaves chopped – 1 tblsp to garnish

• Lemon – ½ 

• Salt to taste

Marination

• Chicken – 750gm

• Turmeric – ½ tsp

• Kashmiri Chilly Powder – ½ tbsp.

• Salt – ½ tbsp.

• Curd – 1 tbsp

Grinding Paste

• Whole red Chillies – 6 no

• Coriander seeds – 1 tbsp

• Fennel seeds – 1 tsp

• Pepper corn – 1 tsp

• Cumin seeds – 1 tsp

• Cloves – 5

• Green Cardamom – 4

• Cinnamon – 1 inch

• Mace –  ½ piece 

Recipe

• First rub the chicken with all the ingredients given above. Marinate the chicken for minimum half an hour. Keep aside.

• Dry roast all the ingredients given under the grinding paste list and make a fine paste by adding little water. 

• Heat oil in a heavy bottom kadai about 2 mins. Add Star anise, onion, curry leaves and fry till golden brown.

• Add the green chillies and tomatoes cook till it gets soft. Add the salt to cook faster, make sure you have also added some salt in marination too. 

• Add the turmeric powder and ground paste. Cook about 3 minutes, stirring constantly. Cook till oil separates.

• Add chicken and fry for about 2 minutes.

• Then add the thin coconut milk. Stir. Close the kadai and cook for few minutes.

• Later check the salt taste and add as per your taste.

• Cook till chicken gets soft. After that Switch off the stove and add the thick coconut milk.

• After 5 minutes  squeeze half lemon juice. You can skip this step. If it taste good without lemon.

• Garnish with chopped  coriander leaves.

• Serve it  with hot pulao, Malabar parotta, roti, steamed rice etc.

Note 

Do not cook the curry after adding thick coconut milk.