Kozhi Nirachathu ~ Malabar Stuffed Chicken with Gravy
Servings 4
Ingredients
- 1 kg whole chicken skin removed
- 2 hard boiled eggs
- 4 tbsp coconut oil separated
- 5 large onions thinly sliced
- 4 green chillies chopped
- A large pc ginger pounded
- 1 whole garlic pounded
- 3 large tomatoes chopped
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp Kashmiri chilli powder
- 2 tbsp chopped coriander
- Salt to taste
- Curry leaves for garnish
Instructions
- Heat 2 tbsp coconut oil in a saucepan.
- Add in the onions, chillies, ginger, garlic and tomatoes along with some salt and cook till the onions wilt and the tomatoes get mashed up.
- Add in the turmeric and red chilli powders and saute till the raw smell is gone.
- Add in the coriander leaves, mix well. Adjust the salt.
- Put in two tablespoons of the masala into the pit of the chicken.
- Put in the hardboiled eggs and then fill in maximum masala in.
- Tie up the legs with a twig (I didn't use, that's why my chicken opened up! Hehe...).
- In a pressure cooker, slowly transfer the chicken with the breast portion down, top it with the remaining masala and drizzle in the remaining coconut oil.
- Cook for one whistle on medium-high flame and then cook on simmer for 15 minutes.
- Switch off and allow the pressure to go by itself.
- Transfer carefully into a plate, top with the masala. Garnish with curry leaves and serve warm.
Notes
I kept all the gravy as I was serving it with ghee rice. You can take out the chicken and boil the gravy on high till you get just enough or thicker as required.