How to prepare chicken curry in kerala style
January 8, 2009
Hey all you people, who love eating non-vegetarian food, here is an exotic dish recipe for you all, just try it out in your kitchen cabinet.
Kozi khuttan
Ingredients:
1 1/2 kg chicken pieces, 4 tsp salt, 2 ½ cup grated coconut, 1 ½ tsp turmeric powder, 1 tbsp curd, 2 ¼ cup water, 4 tbsp coconut oil, 6 whole dry chilies, 5 kashmiri whole dry red chilies, /2 tsp peppercorns, 10 gm chopped ginger, 1 tsp aniseed, 6 flakes garlic, 2 sticks cinnamon, 3 green cardamoms, ½ tsp cumin seeds 10 cloves, 5 tbsp coriander seeds, 2 medium chopped onions, 2 medium pureed tomatoes, 2 green chilies slit
Method:
Rub the chicken pieces nicely with 1 tsp of turmeric powder, 1 tsp salt and curd. Keep it aside.
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.
In a pan, heat 1 tbsp of coconut oil for about ½ minute. Roast all ingredients except onions, chilies and tomato puree. Grind together roasted ingredients into a paste in a grinder by adding little water to it from time to time.
Heat the remaining oil in cooker for about 2 minutes. Ad onion. Fry till they turn golden brown I color.
Add the remaining turmeric powder, tomato puree, and green chilies along with ground paste to it. Cook for about 3 minutes, stirring constantly. Ad the chicken pieces and the remaining salt too. Mix them well. Add thin coconut milk. Stir once again nicely.
Close the cooker. Bring to full pressure on high heat. Reduce the heat and then cook for 7 minutes.
Remove the cooker from flame and allow it to cool down naturally.
Open cooker. Stir in thick coconut milk. Serve hot.
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