Coconut Chicken Curry / Chicken Kozhambu (Whole30) (Edit recipe)

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Chicken Kozhambu is a creamy delicious chicken curry consisting of tender chicken pieces cooked with fragrant fennel and simmered in coconut. The recipe originates from the southern part of India. It is a delicious aromatic curry which is the definition of comfort in a bowl. This recipe is whole30 compatible and can be served with cauli rice and veggies for a yummy whole30 meal!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

13

Serves: 2

Ingredients

2 lb Chicken, Whole, Use bone-in chicken preferably
1 whole Onion, Chopped lengthwise
2 whole Tomato, Vine-Ripened, Diced finely
1 Tbsp Ginger Garlic Paste
1 tsp Chili Powder
0.5 tsp Turmeric Powder
1 tsp Coriander, Ground
1 Tbsp Fennel Seed
3 Tbsp Coconut Oil, Or avocado oil
1 sprig Curry Leaves, optional

Ingredients for grinding

0.25 cup Coconut Meat
1 tsp Fennel Seed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grind the ingredients under “Ingredients for grinding” section and keep aside.
This recipe can be cooked in an instant pot or stove top.
If cooking in instant pot, set on sauté mode and add the oil. For stove top method, just add oil to the pot and heat on medium
Once the oil heats up add the fennel seeds and let them bloom.
Add the sliced onions and saute till the onions become translucent. Then add the ginger garlic paste.
Add 1/2 a tsp of salt, followed by the tomatoes. Stir till they soften.
Add the turmeric, red chili powder and coriander powder. Sauté till oils are released from the spices.
Add in the chicken and and mix up with all the spices. Pour in a couple of cups of water. And another spoon of salt.
Close and cook for 7 minutes on pressure in instant pot. If cooking on the stove top, cover with the lid and let it simmer for 15 minutes or till chicken is cooked
Once the chicken is cooked, add the ground coconut paste and bring the curry to boil for a minute. Switch off and add finely chopped cilantro.
Serve with a side of cauli rice or potatoes

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1264
Fat:	93 g
Carbohydrates:	16 g
Protein:	86 g
Cholesterol:	340 g
Sodium:	368 mg
Fiber:	6 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.