Kozhi Thengai Kozhambu

A traditional South Indian chicken curry cooked in a rich coconut-based gravy, infused with aromatic spices, and tempered with curry leaves — a perfect accompaniment for steamed rice or idli.

Ingredients

1. 1 whole chicken (cut into medium pieces, about 20–24)
2. ½ tsp turmeric powder
3. 8 tbsp groundnut oil
4. Salt to taste
5. 2 star anise
6. 10–12 curry leaves
7. 2 bay leaves

For the Masala Paste:

1. 1 cup grated coconut
2. 25 sambar onions (small onions)
3. 1-inch piece ginger
4. 12 cloves garlic
5. 10 green chillies
6. 2 whole red chillies
7. 2 tbsp coriander seeds

Instructions

1. Prepare the Chicken

   • Clean and cut the chicken into medium-sized pieces with bones (about 20–24 pieces).
   • Rub the chicken with turmeric powder and a little salt.
   • Set aside to marinate for a few minutes.

2. Prepare the Masala Paste

   • Peel the sambar onions and cut the green chillies.
   • Heat 2 tbsp oil in a pan.
   • Add grated coconut, sambar onions, ginger, garlic, green chillies, red chillies, and coriander seeds.
   • Fry until light brown and fragrant.
   • Allow the mixture to cool, then grind it to a smooth paste using a little water.

3. Cook the Curry

   • Heat the remaining oil in a large vessel.
   • Add star anise and bay leaves, and fry briefly until aromatic.
   • Add curry leaves and the marinated chicken pieces.
   • Stir-fry over high heat to seal the surface of the meat.
   • Mix in the freshly ground masala paste and stir thoroughly so the chicken is well coated.
   • Pour in about 1½ cups of water and bring to a boil.
   • Lower the heat and simmer until the chicken is almost cooked.
   • Add salt to taste, stir well, and continue simmering until the gravy thickens to your desired consistency.

4. Serve

   • Remove from heat once the oil separates from the curry.
   • Serve hot with steamed rice, dosa, or idli for a delicious, comforting meal.