Kozhi Kari Kuzhambu (Tamil Nadu Chicken Curry) with Kori Gassi Dry Roast (Mangalorean Style)

Name: Kozhi Kari Kuzhambu (Tamil Nadu Chicken Curry) with Kori Gassi Dry Roast (Mangalorean Style)
Prep time: 15 min
Cook time: 35 min
Ingredients: 300 g Chicken thighs; 50 ml Coconut milk; 2 tsp Mustard seeds; 10 g Curry leaves; 10 g Ginger-garlic paste; 1 tsp Turmeric powder; 1 tsp Red chili powder; 250 g Chicken breast; 10 g Tamarind paste; 1 tsp Cumin powder; 5 g Coriander powder; 10 ml Coconut oil

⏱️ 15m Prep🔥 35m Cook

Primary Dish

Kozhi Kari Kuzhambu (Tamil Nadu Chicken Curry)

Ingredients

• 300 g Chicken thighs
• 50 ml Coconut milk
• 2 tsp Mustard seeds
• 10 g Curry leaves
• 10 g Ginger-garlic paste
• 1 tsp Turmeric powder
• 1 tsp Red chili powder

Cooking Steps

Temper mustard seeds and curry leaves in hot oil.

Sauté ginger-garlic paste and chicken until lightly browned.

Add spices and water; simmer for 15 minutes.

Stir in coconut milk, boil briefly, and serve.

The Perfect Pairing

Kori Gassi Dry Roast (Mangalorean Style)

Ingredients

• 250 g Chicken breast
• 10 g Tamarind paste
• 1 tsp Cumin powder
• 5 g Coriander powder
• 10 ml Coconut oil

Cooking Steps

Marinate chicken with tamarind, cumin, and coriander.

Heat oil in a heavy-bottomed pan.

Sear chicken on high heat until edges are crispy.

Reduce heat, cover, and cook until tender.