Chicken Curry

Posted February 11, 2010 by Marc Gottlieb
This recipe was created by Jewish Merchants settled in Cochin. Kozi or Kozhi means "chicken." This is a hot chicken curry made with a combination of hot fresh green chili peppers and cayenne pepper. Tune the heat with the cayenne pepper. If you're using chicken with the skin on, you can omit the oil for browning, but it adds a subtle flavor. You can substitute chicken stock for coconut milk.

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  • Prep Time : 15 min
  • Cook Time : 25 min
  • Ready Time : 40 min




  • 1/4 cup toasted sesame oil
  • 1 whole chicken
  • 2 large onions diced
  • 1/4 teaspoon kosher salt
  • 1 whole hot pepper minced
  • 2 teaspoons ginger crushed
  • 3 clove garlic minced
  • 2 large tomatoes
  • 1/4 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 whole green bell pepper
  • 2 tablespoons lemon juice
  • 1/2 cup coconut milk
  • 1/4 cup cilantro chopped


1) Heat sesame oil in a large pan.
2) Brown chicken pieces in oil. Remove chicken, set aside.
3) Add onions, salt, hot pepper and ginger. Saute until onions become translucent.
4) Add tomatoes and seasonings. Stir thoroughly. Simmer 10 minutes on medium heat to allow flavor to develop.
5) Add green pepper, lemon juice, coconut milk. Stir to combine.
6) Return chicken to pan. Raise heat to medium high and cook covered for 10 minutes.
7) Add cilantro. Turn chicken in pan to cook another 5 minutes.

Serve with rice.