Thalassery Kozhicurry

Ingredients

Chicken - 01KG
Coconuts - 02 Kg
Shallots - 250 gms
Green Chilli - 100 gms
Garlic - 50 gms
Ginger - 50 gms
Curry leaves - 25 gms
Red chillies - 15 gms
Mustard seeds - 05gms
Fennel seeds - 150 gms
Coconut Oil - 50ml

Method
Grate the coconuts. Peel the shallots. Clean, wash & cut green chilli & ginger. Heat little coconut oil in an urli. Add the grated coconut, ginger, garlic, shallots & green chilli and fennel seeds. Saute till slightly golden. Put the above mixture in to a grinder and make a fine paste. Clean, wash and cut chicken into curry cut pieces. In a Kodhai / Urli heat some coconut oil. Add mustard seeds. Wait till it crackles. Now add red chillies and chicken and sauté for some time. Add the above made paste and little water, ensuring that the gravy is not too watery. Add salt and cook till the fat starts leaving from the sides of the urli & chicken pieces are tender. Serve with hot appams or ghee rice.
Courtesy: Malabar Palace