Coconut Chicken Curry / Chicken Kozhambu (Whole30)
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!
15 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1224 |
| Fat: | 93 g |
| Carbohydrates: | 7 g |
| Protein: | 85 g |
| Cholesterol: | 340 g |
| Sodium: | 360 mg |
| Fiber: | 3 g |
| Sugars: | 0 g |
| Calculated per serving. | |
by Masala Paleo
Serves: 2
Ingredients
- 2 lb2 lb2 lb Whole Chicken, Use bone-in chicken preferably
- 1 whole1 whole1 whole Onion, Chopped lengthwise
- 2 whole2 whole2 whole Vine-ripened Tomato, Diced finely
- 1 Tbsp1 Tbsp1 Tbsp Ginger Garlic Paste
- 1 tsp1 tsp1 tsp Chili Powder
- 0.5 tsp0.5 tsp0.5 tsp Turmeric Powder
- 1 tsp1 tsp1 tsp ground Coriander
- 1 Tbsp1 Tbsp1 Tbsp Fennel Seed
- 3 Tbsp3 Tbsp3 Tbsp Coconut Oil, Or avocado oil
- 1 sprig1 sprig1 sprig Curry Leaves, optional
- 0.25 cup0.25 cup0.25 cup Coconut Meat
- 1 tsp1 tsp1 tsp Fennel Seed
Ingredients for grinding
Process
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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