Kozhi Thenga Choru / Chicken Coconut Rice

Ingredients:

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

Preparation:

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.