Kozhi Thengai Kozhambu

Name: Kozhi Thengai Kozhambu (Chicken in a coconut curry)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); 1 (1¾-pound/800-gram) chicken, cut into 20 to 24 pieces; ¼ cup (50 ml) vegetable oil; ½ teaspoon ground turmeric; 1¾ teaspoons table salt; 10 to 12 fresh curry leaves; 2 bay leaves; 2 star anise; 2 dried red chiles, stemmed and broken in half; 2 tablespoons coriander seeds; 1-inch (2½-cm) piece fresh ginger, chopped; 6 cloves garlic, chopped; 10 green chiles, stemmed and chopped; 10 shallots, peeled

Chicken in a coconut curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Three Cs–chicken, coconut, and curry leaves–make this dish This classic dish from Tamil Nadu, in South India, uses shallots instead of red onions.

Ingredients

1 (1¾-pound/800-gram) chicken, cut into 20 to 24 pieces
½ teaspoon

Asia
India
Stew
Main course
Gluten-free

Method

Make the chicken: Put the chicken in a bowl and rub in the turmeric and ¾ teaspoon of the salt. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 30 minutes.
Make the masala: Place a nonstick sauté pan over medium heat and add