"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kozhi (Chicken) Curry Recipe

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This recipe for Kozhi (Chicken) Curry, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marissa Vellinga
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 T olive oil
1 tsp fennel seeds
1-2 cinnamon sticks
3 medium onions, finely chopped
7-8 garlic cloves, finely chopped or crushed
7-8 tomatoes, finely chopped
1/4 tsp chili powder
1 tsp tumeric powder
3 T coriander powder
1 tsp garam masala
1 lb. chicken, cut into bite-size pieces
2 C plain yogurt
1 C cilantro, finely chopped
1 can coconut milk
salt to taste

Directions:
Directions:
In a large frying pan, combine the olive oil, fennel seeds, and the cinnamon sticks; cook over medium heat until the cinnamon sticks open and the fennel seeds brown slightly (don't let them get too brown, or they will turn bitter). Add the onions and saute until they turn golden brown, about 30-45 minutes (try your best not to hurry this part!). Stir in the garlic, cook for 1 minute, and add the tomatoes; cook until well done. (You may add 1 tsp of salt to accelerate the process.) Add the spices one by one and mix well. Cook for 1 minute. Add the chicken. Mix well; cook for several minutes, then stir in the yogurt. Cover and cook for 10 minutes. Stir in the cilantro, coconut milk, and salt, then turn down the heat and cook until the chicken is done. Remove cinnamon sticks! Serve with rice or Indian bread.

Personal Notes:
Personal Notes:
This recipe came from the World Wide Ward Cookbook. It is very yummy the first night you make it, but it is twice as good the day after! It serves about 4-6 people and takes about 1 1/2 to 2 hours time total. Its an investment, but it is totally worth it!

 

 

 

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