Kozhi Thengapaal Curry ~ Chicken Coconut Milk Curry
Recipe type: Non-vegetarian
Cuisine: Malabar
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 kg chicken, cut into medium prices
  • 1 tbsp coconut oil
  • 1 cup shallots, chopped
  • 2 onions, minced
  • 3 green chillies, slit
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tomatoes, chopped
  • 1 tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • ½ tsp garam masala powder
  • 1 cup thin coconut milk
  • ½ cup thick coconut milk
  • Salt to taste
  • Curry leaves for garnish
  1. Clean the chicken and keep aside to drain.
  2. In a pressure cooker, heat coconut oil. Add the shallots, onions and green chillies and saute till soft.
  3. Add in the ginger and garlic pastes and cook till the raw smell is gone.
  4. Add the tomatoes and all the masala powders and cook till the tomato gets mashed up.
  5. Add the chicken and the thin coconut milk, give a nice mix.
  6. Add salt and cook with the lid on for three whistles. Switch off and allow the pressure to go by itself.
  7. Open the lid and keep the flame on simmer. Add the thick coconut milk and cook for 5 minutes. Garnish with curry leaves and serve warm with rice or chapathis!
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/chicken-coconut-milk-curry/