Hot and dry chicken curry

Kozhi masala fry

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This is a Chettinad, a very hot and dry chicken curry that is typical of the Madras region.


  • vegetable or coconut oil
  • 2 cinnamon sticks
  • 3 or 4 cloves
  • 1 or 2


  1. Grind all the masala ingredients to a paste. Heat some oil, add the cinnamon sticks, cloves, star anise and bay leaves and fry until they crackle. Stir in the chopped onions and sauté until translucent, then add the tomatoes and cook until you have a rich tomato gravy.
  2. Stir in the masala paste, adding a little water if it is too dry. Add the chicken pieces, sea