Kozhi Masala
A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.
Ingredientsfor 4 servings
- 2 Lbs Chicken
- 2.5 tbsp Coriander powder
- 2 tsp Turmeric powder
- 10 nos Dry chillies (Kollamulaku)
- 6 nos Cloves (Grambu)
- 2 nos Cinnamon (Karugapatta)
- 4 nos Cardamom (Elakka)
- 10 nos Pepper
- 1 cup Coconut — grated
- 2 cup Onion pieces
- 2 tbsp Broken cashew nuts
- 1 cup Curd
- 4 Oz Ghee
- Salt, to taste
Preparation
Step 1
Make cuts all over the chicken.
Step 2
Grind the coconut well and set aside.
Step 3
Grind coriander, turmeric, chillies, spices and the broken nuts together.
Step 4
Mix this and a little of the salt in some curd, spread all over the chicken and marinate for 2 hrs.
Step 5
Melt ghee in a pan and fry the onions to golden brown colour and set aside.
Step 6
Fry the chicken evenly.
Step 7
Blend the ground coconuts, curd and 3 cups of water and mix it with the chicken.
Step 8
Add the fried onions and close the lid and simmer over a slow fire turning it from time to time till the chicken is soft and the gravy is thick.
Step 9
Cut into pieces and serve.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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