Kozhi Curry

Here is an authentic Chicken Curry (Kozhi Curry- കോഴിക്കറി) preparation from the Kerala Chirstian Cuisine. This semi thick gravy style Chicken Curry is served as a perfect accompaniment in Kozhiyum Pidiyum (കോഴിയും പിടിയും) preparation, that is very common in Knanaya Christian Cuisine.


  1. Chicken                         : 3.5 Lb (cut to medium pieces)
  2. Chopped onion             : 4 Cup
  3. Chopped pearl onion : 1 Cup
  4. Chopped tomato : 2 (Medium)
  5. Green chilly : 4
  6. Ginger paste : 1.5 T- Sp
  7. Garlic paste : 1 Tbl – Sp
  8. Coconut                         : 1 Cup
  9. Fennel seeds : ½ T- Sp
  • Thin coconut milk : 1 Cup
  • Thick coconut milk : 1 Cup
  • Coriander powder : 4 T- Sp
  • Chilly Powder : 2 Tbl -Sp(Adjust)
  • Pepper powder : 1 T- sp
  • Turmeric powder : ½ T- Sp
  • Garam masala : ½ T- Sp
  • Oil                         : 2 Tbl- Sp (Adjust)
  • Salt for taste
  • Curry leaves

For Masala

  1. Fennel seeds : 1 T- Sp
  2. Cinnamon                         : 1 small piece
  3. Cardamom                         : 3
  4. Cloves                         : 3
  5. Star anise : ½ petal


  • In a pan/kadai roast the coconut along with ½ T- Sp fennel seeds until golden color.
  • Grind the roasted coconut in to a fine paste, use enough water for grinding.
  • Heat oil in a pan/ earthen pot and add all the ingredients mentioned for masala and let it splutter.
  • Then add the chopped onion, pearl onion and salt; sauté it till the onions are brown.
  • Then add green chilli along with ginger and garlic paste, sauté it for about 1 minute or until the raw smell is gone.
  • Add the coriander powder along with chilli powder, turmeric powder and pepper powder.
  • Fry it for about 1 minute, add chopped tomatoes and cook it until the tomatoes are completely smashed.
  • Now add the chicken pieces and sauté it about 1 minute and add 1 cup of thin milk and let it boil.
  • Check the salt, add if needed. Then close the lid and cook it. Stir it in frequent intervals to avoid sticking in the bottom of the pan in low flame.
  • Once it is half done, add the coconut masala and mix everything well.


  • Close the lid and cook it in a low flame, don’t forget to stir in regular intervals.
  • Once the chicken is cooked well, add the thick coconut milk and mix it.
  • Finally add the curry leaves and garam masala and take it out from the stove.



  • I used chicken leg quarters, you can use any part/ whole chicken.
  • Cook the chicken in earthern pot will give more taste.
  • Make sure to cook in a low flame, more time will guarantee the taste.
  • This is a medium thick gravy, the consistency may vary according to personal taste.




One Response to Kozhi Curry

  1. […] Chicken Curry recipe for this dish follow the Kozhi Curry  […]


Leave a Reply to Pidiyum Kozhiyum | Sindhus Kitchen Recipes Cancel reply

Your email address will not be published. Required fields are marked *

Contact Us

Follow Me in Facebook