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46
Kozhi Kuttan
(Chicken Curry Kerala Style)
Serves 8 Pressure Cooking Time 7 minutes
3
1
4 lb
/
1.5 kg
chicken pieces
1
1
2 tsp
/
7.5 ml
turmeric
1 tbsp + 1 tsp
/
20 ml
salt
1 tbsp
/
15 ml
curd
2
1
2 cups
/
200 g
coconut coarsely grated
2
1
4 cups
/
540 ml
water
1
4 cup
/
60 ml
coconut oil
5
whole dry red chillies
(Kashmiri)
6
whole dry red chillies
1 x 1 inch
/
2.5 cm piece
(
1
3 oz
/
10 g)
fresh ginger chopped
16 small cloves
garlic
1
2 tsp
/
2.5 ml
peppercorns
1 tsp
/
5 ml
aniseed
1 x 2 inch
/
5 cm stick
cinnamon
10
cloves
3
green cardamoms
seeds taken
out and kept, pods discarded
1
4 cup + 1 tbsp
/
25 g
coriander seeds
1
2 tsp
/
2.5 ml
cumin seeds
2 medium (9 oz
/
250 g)
onions chopped
2
green chillies slit
2 medium (7 oz
/
200 g)
tomatoes puréed
1. Rub chicken pieces with 1 tsp
/
5 ml turmeric, 1 tsp
/
5 ml salt and
curd. Keep aside.
2. Extract 1 cup
/
240 ml thick milk from coconut using 1 cup
/
240 ml water. Add
3
4 cup
/
180 ml water to the same coconut and
extract
3
4 cup
/
180 ml thin milk (see page 54).
3. In a pan, heat 1 tbsp
/
15 ml coconut oil on medium heat about
1
2 minute. Roast all other ingredients except onions, green chillies
and tomato purée (see page 56). Grind together roasted ingredients
into a paste, adding a little water (
1
2 cup
/
120 ml) from time to time.
4. Heat remaining oil (3 tbsp
/
45 ml) in cooker about 2 minutes.
Add onions and fry till golden brown.
5. Add remaining turmeric (
1
2 tsp
/
2.5 ml), ground paste, chillies
and tomato purée. Cook about 3 minutes, stirring constantly. Add
chicken and remaining salt (1 tbsp
/
15 ml). Mix. Add thin coconut
milk. Stir.
6. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 7 minutes.
7. Remove cooker from heat. Allow to cool naturally.
8. Open cooker. Stir in thick coconut milk. Serve hot.
48


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