Tuesday, March 29, 2011

Kozhi kuttan / Kerala style Chicken in roasted spice gravy

This chicken curry recipe has come to rescue several times when there are guests for lunch or dinner. I got this when I was flipping through the pages of a recipe book and thought of trying this. Speciality of this recipe is roasted spices and coconut milk.

In this recipe, chicken is prepared with different varieties of Kerala’s herbs and condiments. This has an amalgamation of spices and way too scrumptious dish.  Recipe looks a bit  complicated, but it is actually simple and I am sure would come out with great flavors and amazing taste.





Ingredients
  1. Chicken- 1kg
  2. Turmeric powder- 1 ½ tsp
  3. Salt- as per taste
  4. Curd- 1tbsp
  5. Coconut (grated)- 2cups
  6. Water- 2cups
  7. Coconut oil- 2tbsp
  8. Whole dry Kashmiri red chillies- 8nos
  9. Whole dry red chillies- 2nos
  10. Ginger and garlic paste- 3tbsp
  11. Pepper corns- 1/2tsp
  12. Aniseed- 1tsp
  13. Cinnamon- 2sticks
  14. Cloves- 10nos
  15. Green cardamoms- 3nos
  16. Coriander seeds- 4tbsp
  17. Cumin Seeds- ½ tsp
  18. Onions (chopped)- 2nos
  19. Green chillies- 2nos
  20. Tomatoes (chopped)- 2nos

Method:
  1. Marinate the chicken pieces with 1tsp turmeric powder, little salt and curd. Keep it aside.
  2. Extract 1cup thick milk from coconut using 1 cup water. Add ¾ cup of water to the same and extract ¾ cup thin milk.
  3. Heat a pan and add 1tbsp coconut oil. Roast all the ingredients from 8 to 18 together (except ginger and garlic paste) and keep it aside.
  4. After cooling, grind this along with ginger and garlic paste to a fine paste, adding a little water from time to time.
  5. Heat remaining oil in cooker. Add chopped onions and fry till golden brown.
  6. Add remaining turmeric powder, ground spice paste, chillies and tomatoes. Saute well.. Add the marinated Chicken and salt. Mix well. Add the thin coconut milk and stir well.
  7. Close the cooker. Cook till the chicken is cooked. Maybe around 3 whistles.
  8. Remove cooker from flame and let it cool.
  9. Open the cooker and add the thick coconut milk.Keep on low heat and stir well continuously. Do not allow to boil and remove from stove. Your yummy Kerala style chicken curry is ready :-)


I am sending this to Kerala Kitchen an event hosted by Magpie.
Posted by Zareena at 3/29/2011 11:44:00 PM
Labels: ,

13 comments:

  1. Rumana RawatMarch 30, 2011 at 12:57 AM

    I want to have it right now.. so delicious:)

    ReplyDelete
  2. Reshmi MaheshMarch 30, 2011 at 6:59 AM

    Tempting kozhi curry...

    ReplyDelete
  3. aipiMarch 30, 2011 at 8:47 PM

    That looks absolutely delicious and quiet tempting!
    Must be a real treat for chicken lovers!
    US Masala

    ReplyDelete
  4. SuhainaMarch 30, 2011 at 10:12 PM

    wow,,,that is a really tempting looking dish.

    ReplyDelete
  5. Jayanthy KumaranMarch 30, 2011 at 11:15 PM

    yours look absolutely tempting..
    stop over n collect an award plz........
    Tasty Appetite

    ReplyDelete
  6. ZareenaApril 1, 2011 at 2:10 AM

    Thank you Rumana, Reshmi, Aipi, Suhaina, Jay and Palatable for your lovely notes and encouraging words.

    ReplyDelete
  7. Sneha BennyApril 3, 2011 at 12:41 PM

    Delicious looking chicken curry !!!

    ReplyDelete
  8. PlatefulApril 11, 2011 at 9:43 AM

    I guess I missed this post while I was away. This looks too good Zareena! And I'm so glad you won the best dish award at KK- you rock girl!!! Hugs and wishes for many more to come!

    ReplyDelete
  9. ApronTailsJuly 20, 2011 at 11:24 AM

    so sorry if this is a double post, but I think I missed a step in posting my comment so hopefully not.

    This looks delicious but I have several questions, if you could please help a floundering american cook ;)

    what is curd?
    what does your abbreviation nos mean in your measurements?
    what type of cooker are you using and what would be equivalent for me (time also - not sure what 3 whistles means)
    also in step 2 of the cooking process you posted: Extract 1cup thick milk from coconut using 1 cup water. Add ¾ cup of water to the same and extract ¾ cup thin milk.
    can you go into greater detail with this? is this a method from a can?

    Thank you so much for any help you can offer. I am looking forward to trying this out!

    http://tailsofanapronista.blogspot.com/

    ReplyDelete
  10. ZareenaAugust 5, 2011 at 8:34 AM

    So sorry Alicia, I just saw your comment. I know that this is a late reply, but here are the answers to your queries.
    Curd is nothing but plain yogurt, by "nos", I meant "numbers". Cooker can be any sort of pressure cooker or you can even do the cooking in microwave at your regular chicken cooking mode and timing.

    The coconut milk procedure mentioned here is using raw grated coconut. But if you have canned coconut milk, you can use that as well. Thick milk will be what you get in can and dilute the same with water and you will have thin milk.

    I think this makes it clear. Please feel free to post back if you have any more queries. I will be happy to help you. Also let me know how the dish turned out once you try it :-)

    ReplyDelete
  11. ApronTailsAugust 18, 2011 at 2:11 PM

    Thank you so much Zareena, I finally have a stove today and my microwave hopefully will be fixed tomorrow so now I can get to trying this out! I cant wait. Will let you know how it turns out when I do!

    ReplyDelete
  12. UnknownMarch 21, 2013 at 3:41 AM

    This comment has been removed by the author.

    ReplyDelete
  13. BloggerApril 2, 2017 at 9:51 AM

    3 Studies REVEAL How Coconut Oil Kills Waist Fat.

    This means that you literally burn fat by eating coconut fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from big medicinal magazines are sure to turn the traditional nutrition world around!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...