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Kozhi Thengapaal Curry ~ Chicken Coconut Milk Curry

Course Non-vegetarian
Cuisine Malabar
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 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 to matoes chopped
  • 1 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp garam masala powder
  • 1 cup thin coconut milk
  • 1/2 cup thick coconut milk
  • Salt to taste
  • Curry leaves for garnish

Instructions

  • Clean the chicken and keep aside to drain.
  • In a pressure cooker, heat coconut oil. Add the shallots, onions and green chillies and saute till soft.
  • Add in the ginger and garlic pastes and cook till the raw smell is gone.
  • Add the tomatoes and all the masala powders and cook till the tomato gets mashed up.
  • Add the chicken and the thin coconut milk, give a nice mix.
  • Add salt and cook with the lid on for three whistles. Switch off and allow the pressure to go by itself.
  • 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!