Kozhi Curry

1. 1
   prep · ~10 min

   Prepare the chicken and aromatics.

   1.Wash the chicken pieces and drain well.

   2.Slice the onions and chop the tomatoes.

   3.Peel the ginger and garlic.

   4.Slit the green chilies and keep everything ready.
2. 2
   roast · ~4 min

   Roast the coconut and whole spices.

   1.Heat a small pan over low to medium heat.

   2.Add grated coconut, fennel seeds, and black peppercorns.

   3.Roast until the coconut turns light golden and smells nutty.

   TIPKeep the heat moderate so the coconut browns evenly and does not turn bitter.
3. 3
   mix · ~3 min

   Grind the roasted mixture.

   Cool the roasted coconut mixture slightly, then grind it with ginger and garlic using a little water to make a smooth paste.

4. 4
   saute · ~7 min

   Cook the onion base.

   1.Heat oil in a kadai or deep pan over medium heat.

   2.Add cinnamon, cloves, and curry leaves.

   3.Add sliced onions and green chilies, then cook until the onions turn golden.
5. 5
   saute · ~5 min

   Add tomatoes and spice powders.

   1.Add chopped tomatoes and cook until soft and pulpy.

   2.Add coriander powder, red chili powder, turmeric powder, and salt.

   3.Cook for 2 to 3 minutes until the masala smells well blended.
6. 6
   saute · ~5 min

   Coat the chicken in the masala.

   Add the chicken pieces and stir well so they are fully coated with the onion and tomato masala. Cook for 5 minutes, stirring now and then.

7. 7
   simmer · ~20 min

   Simmer the curry with the coconut paste.

   1.Add the ground coconut paste and mix well.

   2.Pour in water and bring the curry to a gentle boil.

   3.Lower the heat, cover, and simmer until the chicken is tender and the gravy thickens.

   TIPStir once or twice while simmering so the coconut-based gravy does not catch at the bottom.
8. 8
   garnish

   Garnish with coriander leaves.

9. 9
   serve

   Serve the Kozhi Curry hot.

   Serve hot with rice, appam, idiyappam, dosa, or parotta.

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