Authentic Tamil Nadu Chettinad Kozhi Kuruma with Warm Malabar Parotta
Experience the fiery elegance of Chettinad cuisine with this aromatic chicken kuruma, simmered in a freshly ground spice and coconut paste. Served alongside flaky, layered Malabar parotta, it delivers an unforgettable explosion of South Indian flavors.
60min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, and dried red chillies on a low flame until fragrant, then let them cool.
2
Grind the roasted spices along with grated coconut and roasted gram dal into a smooth paste using a little water.
3
Heat coconut oil in a heavy-bottomed pan and splutter fresh curry leaves and sliced onions until golden brown.
4
Add ginger-garlic paste and sauté until the raw aroma disappears completely.
5
Stir in chopped tomatoes and cook until they turn mushy and oil separates from the masala.
6
Add the cleaned chicken pieces and turmeric powder, searing the chicken for 5 minutes over medium heat.
7
Pour in the ground coconut-spice paste and mix well to coat the chicken thoroughly.
8
Add salt and two cups of water, cover the pan, and simmer on low heat for 20 minutes until the chicken is tender and cooked through.
9
Garnish with freshly chopped coriander leaves and serve hot alongside flaky Malabar parottas.
Ingredients
500 grams chicken, bone-in and cut into pieces
1 cup fresh grated coconut
2 tablespoons coriander seeds
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
4 dried red chillies
2 tablespoons roasted gram dal (daliya)
1 large onion, finely sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
1 sprig fresh curry leaves
Fresh coriander leaves for garnish
Salt to taste
4 Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.