Chicken with Red Chiles and Coconut Milk

Thenga Paal Kozhi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Even though the chiles are potent, the vinegar and coconut milk in this dish bring it down many notches to make a hot, sweet, creamy curry. Ladle it over mounds of cooked red rice for a down-home comfort, southern Indian-style.


  • ¼ cup distilled white vinegar
  • 1 teaspoon coarse kosher or sea salt


  1. Pour the vinegar into a blender jar, followed by the salt, turmeric, onion, garlic, and chiles. Puree, scraping the inside of the jar as needed, to make a smooth, yellow-hued, light purple marinade.
  2. Place the chicken in a baking dish and spoon the marinade over it, turning the chicken pieces to coat them thoroughly. Refrigerate, covered, for at least 30 minutes or