Fried chicken with coconut (Kozi Porichathu) recipe
ingredients
800 g (28 oz) Chicken, pieces
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Cinnamon (dalchini), 1 inch sticks .
2 tsp (4 g) Aniseed (saunf)
3 tbsp (36 g) 1 1/4 oz Garlic (lasan) cloves, chopped
250 g (9 oz) Madras onions, chopped
4 Tomatoes, medium-sized, chopped
1/2 tsp (1 g) Turmeric (haldi) powder
2 1/2 tsp (5 g) Red chilli powder
4 tbsp (60 ml) 2 fl oz Water
Salt to taste
1 Coconut (nariyal), grated
1/2 tsp (3 g) Ginger (adrak), julienned
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Cinnamon (dalchini), 1 inch sticks .
2 tsp (4 g) Aniseed (saunf)
3 tbsp (36 g) 1 1/4 oz Garlic (lasan) cloves, chopped
250 g (9 oz) Madras onions, chopped
4 Tomatoes, medium-sized, chopped
1/2 tsp (1 g) Turmeric (haldi) powder
2 1/2 tsp (5 g) Red chilli powder
4 tbsp (60 ml) 2 fl oz Water
Salt to taste
1 Coconut (nariyal), grated
1/2 tsp (3 g) Ginger (adrak), julienned
method
1. Heat the oil in a wok (kadhai); add cinnamon sticks, aniseed, and garlic. Saute for a few seconds.
2. Add the Madras onions, tomatoes, and chicken. Saute for 10 minutes.
3. Add the turmeric powder, red chilli powder, water, and salt; mix well.
4. Cook the chicken till 3/4 th done. Add the coconut and ginger and cook till the chicken is tender.
5. Serve hot.
2. Add the Madras onions, tomatoes, and chicken. Saute for 10 minutes.
3. Add the turmeric powder, red chilli powder, water, and salt; mix well.
4. Cook the chicken till 3/4 th done. Add the coconut and ginger and cook till the chicken is tender.
5. Serve hot.
serving amount
serves: 3 - 4
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more information
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