KOZHI / CHICKEN CURRY

Kerala style super delicious chicken curry. This is a spicy chicken curry with thick coconut milk. Its gravy is smooth and creamy, but it is very easy and simple version of chicken curry with no fancy ingredients. Actually, this curry have a dark brown colour, which I loved. Hope you all will enjoy this kozhi/chicken curry as much as I enjoyed here. Relish the flavor of traditional Kerala home cooking.

INGREDIENTS:

13 OZ or 370 gm Boneless Chicken Breast

1/3 cup Shredded Coconut (sweetened)

1 tbsp Lemon juice

1/2 cup warm Water

Salt to taste

FOR SAUTEING & GRINDING:
2/3 cup thinly sliced Red Onions
4-5 Curry Leaves
3-4 Garlic pods (minced)
1/2" Ginger (minced)
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Black Pepper powder
1 1/2 tsp Coriander powder
1/3 tsp Garam masala
1 tbsp Chicken masala
2 tbsp Coconut Oil


FOR SEASONING:
1/2 tsp Mustard seeds
3-4 Curry Leaves
1/3 cup thinly sliced Red Onions
1 tsp minced Garlic
1 tsp minced Ginger
1 tbsp Coconut oil


METHOD:
Wash and pat dry the chicken. Marinate chicken with lemon juice, set aside for 30 minutes.

Grind shredded coconut with little water, to make a thick coconut milk.

Heat coconut oil in a non-stick pan. Add onions and curry leaves, fry till onions get translucent. Add minced garlic and ginger in it. Fry for another 2 minutes. Now add turmeric powder, red chilli powder, coriander powder, black pepper powder, garam masala and chicken masala. Fry for another minute and remove from heat. Let it be cool. Grind everything with 2 tbsps water to form a smooth paste. Apply this paste on chicken pieces and keep it for another 15-20 minutes.

Now transfer the chicken with masala paste back to the pan. Add salt in it. cover with lid and cook for another 15 minutes. Stir occasionally. Now add thick coconut milk with 1/2 cup of warm water in it. Cook for another 2-3 minutes and remove from heat. Keep aside.

Heat 1 tbsp coconut oil in a wok. Add mustard seeds, when it pops up, add onions and curry leaves in it. Fry till onion get translucent. Add 1 tsp minced ginger and 1 tsp minced garlic in it. Fry for another 2-3 minutes. Pour this seasoning over chicken curry. Keep it covered for another 5 minutes.

Now, kozhi curry is ready to serve with steamed rice or pidi or appams.

Linking this to The Master Chef Contest @ You Too Can Cook - Indian Food Recipes

Linking to:

Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights