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Kozhikkodan Chicken Curry

Presenting an ideal Kozhikkodan Chicken Curry that complements a variety of dishes!
Essentially, this is a traditional Kerala-style Chicken Curry recipe, featuring a blend of spices and coconut milk. What sets it apart from other Kerala Chicken Curries?
The distinctive touch comes from incorporating whole spices—lightly crushing them at the onset to infuse the dish with rich flavors. Additionally, the inclusion of pearl onions in the gravy adds an extra layer of depth to the curry.
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Course Breakfast, Dinner, Lunch
Cuisine Indian
Servings 0

Ingredients
  

  • 500-550 gms Chicken (measured after cleaning)
  • 2 Cardamom
  • 2 Cloves
  • 1 small piece Cinnamon
  • 1/2 tsp Whole black pepper
  • 1/2 tsp Fennel seeds
  • 10 Pearl/small onion
  • 1 tbsp, each Chopped ginger & garlic
  • 2 Green chilli (sliced)
  • 2 big Onion (sliced)
  • 1 big Tomato (sliced1/2 -1)
  • 1/2-1 tbsp Kashmiri chilli powder
  • 1-1.5 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1.5 cups Medium thick coconut milk
  • 1/2-3/4 cup Thick coconut milk
  • To Temper
  • 6-8 Pearl/small onion (sliced)
  • 2 Dry red chilli
  • Curryleaves
  • 2 tbsp + 2 tsp Coconut oil
  • Salt

Instructions
 

  • Crush together cardamom, cloves, cinnaomon, pepper and fennel seeds.
  • Crush together pearl onion, ginger & garlic and green chilli
  • Heat 2 tbsp oil in a deep and wide pan. Add the crushed whole spices (cardamom-fennel seeds). Add sliced onion and cook till it browns.
  • Add crushed small onion, ginger & garlic and green chilli. Cook for 3-4 mins or till the raw smell goes.
  • Add sliced tomato, curry leaves and salt. Cook till tomato becomes soft.
  • Add all the spice powders and cook for 3-4 mins, till the raw smell goes and oil starts appearing. Add 1-2 tbsp hot water to bring together the masala.
  • Add cleaned chicken pieces. Mix well. Make sure the chicken pieces are coated well with masala.
  • Once chicken starts changing color, add medium thick coconut milk. Bring it to boil. Reduce flame to lowest, cover and cook till chicken is done, around 25 mins.
  • Add thick coconut milk and mix gently, so that it's incorporated well into the curry. Continue cooking on lowest flame for 5 mins.
  • Meanwhile heat 2 tsp oil in a small pan and crackle the mustard seeds. Add sliced pearl onions, curry leaves and dry red chilli. Once it browns, add to the curry. Cover the dish and let it rest for 15 – 20 mins for the flavor to seetle in.

Notes

  1. The curry has a moderate level of spiciness. If you desire more heat, simply augment the quantity of green chilies and chili powder.
  2. Keep in mind that the curry tends to thicken as it sits, so adjust the amount of gravy accordingly.
 
Keyword Kozhikkodan Chicken Curry
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