Kozhi Vartha Kozhambu

Name: Kozhi Vartha Kozhambu (Chicken curry from Kerala)
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 medium tomatoes, chopped; 1½ teaspoons table salt; 1½ cups (300 ml) coconut milk; 1 (1¾-pound/800-gram) chicken, cut into 12 pieces; 1 tablespoon tamarind pulp; 10 to 12 fresh curry leaves; 1 teaspoon fennel seeds; ½ tablespoon fresh ginger paste; 3 medium red onions, thinly sliced; 2 teaspoons ground coriander; ½ tablespoon fresh garlic paste; 1 tablespoon red chile powder; ½ teaspoon ground turmeric; 2 tablespoons vegetable oil; 1-inch (2½-cm) cinnamon stick

Chicken curry from Kerala

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

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 (2½-cm) cinnamon stick

Asia
India
Main course
Gluten-free
Spicy

Method

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.
Add the ginger paste and garlic paste, and sauté for 1 minute. Ad