Chicken / Kozhi Theeyal


1 chicken ( 1 1/4-1 1/2 kg) , cut into pieces
1 big onion, sliced
30-35 shallots, sliced
1 piece ginger, sliced
6 garlic cloves, sliced
2 big tomatoes, chopped
3-4 green chillies, slit
1 1/2 cup grated coconut
1 1/2 tbsp kashmiri chilli powder
1 1/2 tbsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp fennel powder
1 tsp pepper corns
3 sprig curry leaves
3 dry red chillies
1 tsp mustard seeds
salt to taste
coconut oil


  1. Heat a pan and add grated coconut, sliced 6-7 shallots, sliced ginger, garlic and pepper corns and roast well.
  2. When it starts to change color, add 1 tsp coconut oil and 1/4-1/2 tsp turmeric powder and roast well till dark brown.
  3. Switch off the flame and allow it to cool. Then grind it to a smooth paste adding little water and keep it aside.
  4. In a thick bottomed pan, add the cleaned chicken pieces, sliced onion, 20 sliced shallots, turmeric powder, kashmiri chilli powder, coriander powder, slit green chillies, 2 sprig curry leaves, 1/2 tsp garam masala and salt and mix well.
  5. Add about 1 1/2-2 cups of water to this, mix well and cook covered till done.
  6. When chicken pieces are cooked, add ground paste and chopped tomatoes to this and mix well. Bring it to a boil and cook for another 10 minutes.
  7. Add 1/2 tsp garam masala and fennel powder and mix well. Switch off the flame.
  8. Heat 1 1/2 tbsp oil in a pan and splutter mustard seeds. Add 5-6 sliced shallots, dry red chillies and 1 sprig curry leaves and fry till shallots turn golden brown.
  9. Pour this over the prepared curry and mix well. Serve hot…
Recipe Source: Magic Oven


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