Kozhi Thenga Choru / Chicken Coconut Rice


1 1/2 cup parboiled rice / matta rice
1/4 kg chicken, cleaned
1 big onion, chopped
2-3 green chillies, slit
1 tsp ginger-garlic paste
1 sprig curry leaves
1 1/2 tsp fennel powder
1/2 tsp turmeric powder
2 1/2 cup coconut milk
1 cardamom
2 cloves
1 piece cinnamon
1 bay leaf
3 tbsp coconut oil
salt to taste


  1. Wash the rice well and drain the water and keep it aside.
  2. Heat oil in a pressure cooker and add cinnamon, cardamom and bay leaf and saute.
  3. Add chopped onion and saute well till soft.
  4. Add slit green chillies and ginger-garlic paste and saute well. Add curry leaves and mix well.
  5. Add cleaned chicken pieces and saute well adding little salt for 3-4 minutes.
  6. Then cook it covered for 5 minutes. Add turmeric powder and fennel powder and mix well for 1 minute.
  7. Add coconut milk, 1 1/4 cup of water and little salt and mix well.
  8. Add drained rice to this , mix well and cook it covered for 3 whistle at medium flame.
  9. Open the pressure cooker when the pressure releases and then serve with raita, pickle etc…
  • Some rice needs more or less water to get cooked, so adjust the water/ coconut milk accordingly. Here I used total 3 3/4 cups ( 1 1/4 cups of water and 2 1/2 cups of coconut milk) for 1 1/2 cups of matta rice.

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