Curd Rice (Thayir Sadam) with Kerala Style Coconut Chicken Stir-fry (Kozhi Ularthiyathu - Mild Version)

Name: Curd Rice (Thayir Sadam) with Kerala Style Coconut Chicken Stir-fry (Kozhi Ularthiyathu - Mild Version)
Prep time: 10 min
Cook time: 30 min
Ingredients: 200 g Cooked Rice; 100 g Yogurt; 1 tsp Mustard seeds; 5 g Curry leaves; 5 ml Ghee; 200 g Boneless chicken breast cut into small cubes; 2 tbsp Grated fresh coconut; 1/2 tsp Turmeric powder; 5 ml Coconut oil; 1/4 tsp Fennel powder

⏱️ 10m Prep🔥 30m Cook

Primary Dish

Curd Rice (Thayir Sadam)

Ingredients

• 200 g Cooked Rice
• 100 g Yogurt
• 1 tsp Mustard seeds
• 5 g Curry leaves
• 5 ml Ghee

Cooking Steps

Mash cooled rice with yogurt and salt.

Heat ghee in a pan, add mustard seeds and curry leaves.

Pour tempering over rice and mix well until dry and creamy.

The Perfect Pairing

Kerala Style Coconut Chicken Stir-fry (Kozhi Ularthiyathu - Mild Version)

Ingredients

• 200 g Boneless chicken breast cut into small cubes
• 2 tbsp Grated fresh coconut
• 1/2 tsp Turmeric powder
• 5 ml Coconut oil
• 1/4 tsp Fennel powder

Cooking Steps

Sauté chicken cubes in coconut oil with turmeric and fennel powder for 8 minutes.

Add fresh grated coconut and stir continuously until chicken is cooked through.

Ensure all moisture evaporates to keep the dish semi-dry.