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.

Posted in :, Cuisines : , ,
  • 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.





2 thoughts on “Chicken Curry”

  1. Did the Curry Chicken for supper, it was loved by all except the 7 year old who would only eat the chicken…. Added the Cilantro about 5 min. after putting the chicken in with the sauce. It broke down nicely and still had some flavor when served. Served it over rice. Had some Coconut Milk left over from the Chicken Satay and used it in lieu of the reduced Soy Milk during preparation. Came out nicely.