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.

Ingredients

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

Method

• 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.

Tips:-

• 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.