Kozhi Chinthamani Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add mustard seeds, curry leaves, and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add ginger-garlic paste and saute for a minute. Then, add the marinated chicken and cook until it turns golden brown.
• STEP 4.In a separate pan, dry roast the grated coconut until it turns golden brown. Grind it into a fine paste along with tamarind pulp.
• STEP 5.Add the coconut-tamarind paste to the chicken and mix well. Cook for another 10-15 minutes until the chicken is cooked through and the flavors are well combined.
• STEP 6.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can also add a tablespoon of coconut milk to the curry.

Storage and Serving

• Kozhi Chinthamani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving, either on the stovetop or in the microwave.
• Serve Kozhi Chinthamani with steamed rice, biryani, or roti for a delicious and satisfying meal.