Kozhi Kuttan

Chicken Curry – Kerala Style

Serve – 8 people

INGREDIENTS :-

Chicken pieces                                                                  :  1 & ½ kgs.

Turmeric powder                                                             :  1 & ½ kgs.

Salt                                                                                   :  4 tsp

Curd                                                                                 :  1 tsp

Coconut (grated)                                                             :  2 & ½ cup

Whole dry red chillies (kashmiri)                                      :  5

Whole dry red chillies                                                     :  6

Ginger (chopped)                                                            :  10 gms

Garlic                                                                             :  16 flakes

Peppercorns                                                                      :  ½ tsp

Aniseed                                                                              :  1 tsp

Cinnamon                                                                           :  2 sticks

Cloves                                                                                :  10

Green cardamoms                                                               :  3

Coriander seeds                                                                 :  5 tsp

Cumin seeds                                                                      :  ½ tsp

Onions ( chopped)                                                          :  2 medium

Green chillies (slit)                                                           :  2

Tomatoes  (pureed)                                                       :  2 medium

                                                                      METHODS :-                                                                       

1. Rub chicken piece with 1 tsp turmeric powder, salt, and curd. Keep aside

2. Extract 1 cup thick milk from coconut using 1 cup water. Add  ¾ cup water to the same coconut and extract  ¾ cup thin milk.

3. In a pan, heat 1 tsp coconut oil, roast all other ingredients except onions, chillies and tomatoes puree. Grind together roasted ingredients into a paste, adding  a little water (1/2 cup) from time to time.

4. heat remaining oil (3 tsp) in a cooker for about 2 minutes. Add onions. Fry till golden brown.

5. Add remaining turmeric powder (1/2 tsp) , ground paste, chillies and tomato puree. Cook for 3 minutes, Stirring constantly. Add chicken and remaining salt. Mix well, add thin coconut for 7 minutes.

6. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes.

7. Remove cooker from heat. Allow to cool naturally.

8. Open cooker. Stir in thick coconut milk. Serve hot.