Malabar Kozhi curry

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Malabar island is a coastal region of northern Kerala, Malabar Kozhi curry is a popular authentic Kerala recipe prepared by adding roasted coconut with spices. This tastes great with Naan, Chapati or Roti!!!

Ingredients

1. Chicken – Around 1.5 – 2 kg

2. Onion – 2 large, roughly chopped

Ginger – 1.5 inch, roughly chopped

Garlic – 8 cloves, roughly chopped

Green chilies – 6

Curry leaves – 1 sprig

3. Turmeric powder – 1/2 tsp

Chilly powder – 1 tbsp 

Coriander powder – 1 tbsp

Garam masala powder – 2.5 tsp

4. Tomato – 2 medium-small, chopped

Salt – To taste

5. Coconut oil – 2 – 3 tbsp

Mustard seeds – 1/2 tsp

Dry red chilies – 2, broken

Curry leaves – 1 sprig

Method

1. Grind the ginger, garlic, green chilies and curry leaves to a coarse mixture in the small jar of a mixer and then transfer to a small bowl. Now grind the roughly chopped onion to a coarse mixture, in 1 or 2 batches. (Onion paste will turn very bitter, if left outside for a long time so use it immediately after grinding.)

2. Heat 2 tbsp coconut oil in a pressure-cooker or a deep pan at medium-high heat.  Add the ground ingredients numbered 2, enough salt and saute until browned. It will take at least 30 minutes (I did this step in a non-stick pan in order to minimize the use of oil).

3. Add the spice powders numbered 3. Saute for about 30 seconds (take care not to burn the powders, you can sprinkle a little water in order to prevent them from burning). Add chopped tomato pieces. Saute well until tomato gets mashed up and oil separates.

4. Add 1/4 cup hot water. Mix well. Add the chicken pieces, enough salt and mix everything well so that the chicken will be coated with the gravy. Add 1/2 cup hot water. Close with the cooker lid. Pressure-cook for 1 whistle. Switch off the flame. Set aside for 10 – 15 minutes or until the pressure releases. Open the pressure-cooker. Check for salt and adjust. The curry will have a thick gravy, if its very thick, add 1/2 cup hot water. You can either add 1 tsp coconut oil or season it with mustards and dry red chilies instead.

5. Heat 1 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared curry. Close with a lid for 10 minutes. Open and mix well. Serve with rice, Kerala porotta, chapathis, idiyappam, appam, puttu etc.

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