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Coconut chicken curry / Chicken kozhambu

5 from 1 vote
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Ingredients
  

Ingredients

  • 2 lbs Chopped chicken with bones
  • 1 Small onion chopped lengthwise
  • 2 Small tomato diced
  • 1 tbsp Ginger and garlic paste
  • 1 tsp Chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tbsp Fennel seeds
  • 3 tbsps Coconut or avocado oil
  • A handful of curry leaves.

Ingredients for Grinding

  • 1/4 cup Unsweetened desiccated coconut or fresh or frozen coconut
  • 1 tsp Fennel seeds.

Instructions
 

  • Grind the ingredients under “Ingredients for grinding” section and keep aside.
  • This recipe can be cooked in an instant pot, pressure cooker or stove top. If cooking in instant pot, set on sauté mode and add the oil.
  • Once the oil heats up add the fennel seeds and let them bloom. Add the curry leaves. Same method for pressure cooker or a stove top pan.
  • Add the sliced onions and saute a bit, then add the ginger garlic paste. Sauté till the onions become transparent.
  • Add 1/2 a tsp of salt, followed by the tomatoes. Stir till they become soft.
  • Add the turmeric, red chilli powder and coriander powder. Sauté till oils are released from the spices.
  • Add in the chicken and and mix up with all the spices. Pour in a couple of cups of water. And another spoon of salt. Close and cook for 7 minutes in instant pot. 7 minute after the first whistle in pressure cooker and till chicken cooks on the stove top.
  • Once the chicken is cooked, add the ground coconut paste and bring the curry to boil for a minute. Switch off and add finely chopped cilantro.
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