Kozhi Thengai Kozhambu

Chicken in a coconut curry

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

Method

  1. 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.
  2. Make the masala: Place a nonstick sauté pan over medium heat and add