Kozhi Vartha Kozhambu

Chicken curry from Kerala

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

If you visit Kerala, the most verdant of the southern states of India, be sure to take a boat excursion and feast on beautiful, simple curries like this fragrant one featuring coconut milk. Serve it with steamed rice.

Ingredients

  • 2 tablespoons vegetable oil
  • 1-inch (-cm) cinnamon stick

Method

  1. Place a heavy-bottomed nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon and fennel, and sauté for 30 seconds or until fragrant. Add the curry leaves and onions, and sauté for 3 to 4 minutes or until the onions are golden brown.
  2. Add the ginger paste and garlic paste, and sauté for 1 minute. Ad