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Tuesday, March 23, 2010

Thenga Aracha Kozhi Curry / Chicken Curry in Coconut Paste

This preparation of Chicken Curry has grinded coconut paste in it which adds a different taste to it.

  • Whole Chicken (Small Pieces) - 2lb or 1 kg
  • Diced Onion - 2 nos
  • Tomato Ichopped)-1 no
  • Garlic (chopped) -2 ½ tbsp
  • Ginger (chopped) -2 ½ tbsp
  • Green chilly (Slit) - 6 nos
  • Grated coconut- 1 cup
  • Red Chilly powder - 3 tbsp
  • Coriander powder- 3 tbsp
  • Turmeric powder- 1 tsp
  • Garam masala- ½ tsp
  • Fennelseed powder - 1 tsp
  • Coconut oil- 2 tbsp
  • Salt -to taste
  • Curry leaves - A few
  • Grind coconut into fine paste.
  • Heat oil in a pan.
  • Add onions, green chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add chopped tomato and saute well.
  • Add chilly powder, coriander powder, saute till raw smell goes.
  • Add chicken and saute it for 2 minutes.
  • Add water, turmeric powder and salt and allow to cook.
  • When chicken is cooked fully add pepper powder and garam masala and allow to boil .
  • Add coconut paste and let it boil for 5 minutes
  • Turn off the stove.
  • Add curry leaves and mix well.
Recommended Combination: Serve hot with Appam / Chappathi / Rice


  1. hi lakshmi hope tat ur an indian,in india we all used to tell the weight in kilograms and not in pounds...y u people r always giving the weight in pounds..ur recipes wil be more useful to the viewers only if u give them in kilograms,since indians particularly malayalees are going to try your recipe and not foreigners...

  2. Pepper is not mentioned in above recipe but asked to add when cook.