Kozhi Varutha Curry
- Difficulty
- Total time
- 1 h
- Hands-on
- 1 h
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentfrying pan, pot, blender
Tastespicy, comforting
Ingredients
- 1 chicken thigh
- 1 onion
- 100 g canned diced tomatoes
- 1 tsp grated ginger
- 1 tsp garlic
- ⅓ tsp cumin seeds
- ⅓ tsp garam masala
- 200 ml coconut milk
- 100 ml water
- 3 tbsp canola oil
[A]
- ¼ tsp red pepper
- ½ tbsp coriander powder
- ⅓ tsp turmeric powder
- ½ tsp salt
Garnish
- Cilantro leaves, to taste
- Coconut milk, to taste
Method
- 1
Cut the chicken thigh into bite-sized pieces and thinly slice the onion.
- 2
Heat a nonstick frying pan and cook the chicken thigh, skin-side down first until golden brown. Then set it aside.
- 3
Heat the canola oil in a pot. Add the cumin seeds and saute until fragrant. Add the onion, garlic, and ginger and saute thoroughly.
- 4
When the onions are golden and translucent, add the canned diced tomatoes and simmer for 5 minutes on low heat.
- 5
Mix the [A] ingredients together and add it in and stir until well-blended. Then add the chicken thigh in, and stir until it is thoroughly coated in the sauce.
- 6
Pour the water and coconut milk in and let everything simmer for 10 minutes.
- 7
Season to taste with garam masala and salt. Pour into a bowl, garnish with cilantro leaves and add a splash of coconut milk, and you’re done!
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).