Kerala chicken curry
- Yield : 1 Kg of Curry
- Servings : 8-10
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 60m
Kerala chicken curry (Kozhi Thiyal)
This is a special Kerala chicken curry that is made using the stock ingredient in most dishes from this region – coconut. The curry has a spicy and tangy flavor brought on by the use of freshly ground spices and tamarind sauce.
- 6 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tbsp oil
- 1 cup fresh coconut, grated
- 1 cup onions, finely sliced
- 8 chicken legs (about 1 kg)
- One and a half cup onions, finely sliced
- 3 green chillies, slit lengthwise
- 4 tbsp tamarind pulp
- 3 tbsp oil
- 2 teaspoons of salt or to taste
- half a liter of chicken stock
- 1 half tbsp oil for tempering
- 1 half tsp mustard seeds
- 1 (large) sprig fresh curry leaves
- 6 dried red chillies, torn to pieces
Make the spice powder In a small bowl by combining all the spices together. Mix well. You may use a spice grinder and give the mixture a quick whisk. Set aside.
To make the coconut onion paste put oil in a frying pan over medium heat. When hot, add coconut and onions and saute till golden brown. Remove from heat, mix in 4 tbsp of water and grind to make a fine paste. Use a spice grinder for this and remove the last bit of spice stuck to the grinder blades by putting in 1 tablespoon of water and giving it a quick whisk.
Wash the chicken and set aside in a colander to drain. marinate the chicken with a teaspoon of salt, 1 teaspoon of red chilli and 1 tea spoon of coriander powder. Mix well and set aside. In a pan, add 2 table spoons of vegetable oil and on high heat roast the chicken legs. Make sure to keep turning the legs around till they are nice and brown on the outside. Set aside.
Put oil in a deep pan over medium heat. When hot, add onions and saute till soft. Mix in two spoons of water with the spice powder and make a paste. Add the spice powder paste, green chillies and the remaining stock. Reduce heat to low, add chicken and the ground coconut onion paste, cover and simmer for a few minutes. Add the tamarind paste and salt to taste. Simmer for 10 minutes till the chicken is cooked and the gravy is slightly thick.
Put oil for the tempering in a small pan over medium heat. When hot, add the tempering ingredients. When the spices crackle, pour the tempering over the curry and serve hot.
My Great Indian Cookbook by Vikas Khanna
1. Use coconut milk to thicken and lighten the color of the stock in case it gets too dark because of the tamarind sauce.
2. You can use the chicken legs without marinating and roasting. The curry will be less spicy.