Naattu Kozhi Curry

Name: Naattu Kozhi Curry (Countryside chicken curry from Kerala)
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ cup (100 ml) vegetable oil; ½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut); 3 tablespoons chana dal (split Bengal gram); 6 dried red chiles, stemmed and broken in half; 1 (1¾-pound/800-gram) spring chicken; 2 medium tomatoes, puréed; ½ teaspoon ground turmeric; 2 tablespoons fresh garlic paste; 1 tablespoon fresh ginger paste; 2 teaspoons table salt; 4 green cardamom pods; 2 tablespoons white poppy seeds; 2-inch (5-cm) cinnamon stick, broken; 2 whole cloves; 2 star anise; 2 medium red onions, peeled and chopped; 2 bay leaves; 10 to 12 fresh curry leaves; 1 tablespoon whole black peppercorns; ¼ cup (25 grams) coriander seeds; 2 teaspoons cumin seeds

Countryside chicken curry from Kerala

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Kozhi means “chicken,” and this is a slightly modified and updated version of a rural dish from Kerala in all its spicy, thick, saucy glory. It’s nice to mop up the sauce with roti. Use two Cornish game hens if you can’t find a young spring chicken.

Ingredients

1 (1¾-pound/800-gram) spring chicken
½ cup (

Asia
India
Main course
Gluten-free
Spring
Kerala
Spicy

Method

Cut the chicken into 12 to 16 pieces and set aside.
Place a small nonstick sauté pan over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the coconut, chiles, dal, coriander, peppercorns, cumin, cinnamon, clo