Kozhi Curry

Name: Kozhi Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 600 g chicken (bone-in, cut into medium curry pieces); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (peeled); 6 pcs garlic (cloves, peeled); 2 pcs green chili (slit); 0.5 cup coconut (fresh grated); 1 tsp fennel seeds; 6 pcs black peppercorns; 2 tsp coriander powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 inch cinnamon (small piece); 3 pcs cloves; 10 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(98)

TASTE SCORE

9/10

A homestyle South Indian chicken curry with onions, tomatoes, coconut, and warm spices simmered into a rich gravy. It is deeply savory, gently spicy, and perfect with rice, appam, idiyappam, or parotta.

PREP

20m

COOK

35m

SERVES

1 KATORI

381 cal

SERVINGS

METHOD · 9 STEPS

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.
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.
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.
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.
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.
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.
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.
garnish
Garnish with coriander leaves.
serve
Serve the Kozhi Curry hot.
Serve hot with rice, appam, idiyappam, dosa, or parotta.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; deep brown coconut can make the gravy bitter.
2
Let the roasted coconut cool slightly before grinding so the paste turns smoother and less oily.
3
Cook the onions until truly golden, not just soft, for a deeper South Indian curry base.
4
After adding the chicken, sauté it in the masala for a few minutes before adding water to build flavor.
5
Keep the simmer gentle once the coconut paste goes in, or the gravy can split and stick at the bottom.
6
Bone-in chicken gives the gravy more body; give larger pieces extra simmering time until tender near the bone.
7
This curry tastes even better after resting 20 to 30 minutes, when the coconut and spice flavors meld.