Malabar Chicken Kozhambu is a traditional coconut based curry from the coastal Malabar region of Kerala. The chicken simmers slowly in three stages of coconut milk, starting thin and finishing rich, which creates layers of flavor you just cannot rush. Whole spices like cinnamon and cloves infuse the oil first, then roasted spices ground with vinegar add depth and a subtle tang.
The potatoes soak up all that creamy goodness as they cook alongside the chicken. A quick tempering at the end with mustard seeds and curry leaves brings everything together with a final burst of aroma that fills your kitchen.
About the Recipe
This recipe deserves a spot in your regular rotation because it balances richness with brightness really well. The vinegar in the spice paste cuts through the coconut milk, so the curry never feels heavy. Using three extracts of coconut milk might sound fussy, but it actually makes the cooking process easier to control.
You add liquid gradually as the chicken cooks, which means you get tender meat without any risk of curdling. The potatoes are a bonus that turn this into a complete one pot meal.
Why you will love this recipe
The aroma alone will win you over when those whole spices hit the hot oil. This curry has real depth without being overly complicated or requiring hard to find ingredients. The method of adding coconut milk in stages keeps the chicken moist and helps build flavor gradually. I always make extra because the leftovers taste even better the next day after everything has had time to meld together.
The tempering at the end is my favorite part because it adds texture and a fresh hit of flavor right before serving. You get creamy, spicy, tangy, and aromatic all in one dish.
Malabar Chicken Kozhambu
Cooking Tips
Make sure you roast the coriander seeds and red chillies until fragrant before grinding, as this deepens their flavor considerably. When adding the coconut milk extracts, keep the heat at medium low to prevent curdling, especially with the thicker first extract. Let the chicken cook gently rather than boiling it hard, which keeps the meat tender. If you cannot extract coconut milk three times, use one cup of thin coconut milk first, then half a cup of medium thickness, and finish with half a cup of thick coconut milk or cream.
Serving and Storing Suggestions
This recipe serves four people generously and takes about an hour from start to finish, including prep time. Serve it hot over steamed rice or with appam if you want a more traditional pairing. The curry keeps well in the refrigerator for up to three days in an airtight container. Reheat gently on the stovetop with a splash of water if it has thickened too much. The flavors actually improve after a day of rest.
Similar Recipes
- Kerala Chicken Stew
- Chettinad Chicken Curry
- Chicken Mappas
- Chicken Korma
- Goan Chicken Xacuti
Nutrient Benefits
Chicken provides lean protein that helps with muscle maintenance and keeps you feeling full longer. Coconut milk contains healthy fats that your body uses for energy, though it is calorie dense so portion size matters. The spices like turmeric, ginger, and garlic have anti inflammatory properties and support digestion. Potatoes add fiber and potassium, which is good for heart health. Using fresh ingredients rather than processed sauces means you control the sodium level and avoid unnecessary additives.
Malabar Chicken Kozhambu
Ingredients
- 500 gms Chicken (cleaned and cut into pieces)
- 25 ml Oil
- 1 inch Cinnamon (stick)
- 6 Cloves
- 6 Green Cardamoms
- 1 Onion (sliced)
- 3 Green Chillies (slit)
- Ginger (a small piece, sliced)
- 1 Coconut (grated and milk extracted three times)
- 250 gms Potatoes (diced)
- Salt to taste
Roast and Grind with Vinegar:
- 3 tsp Coriander Seeds
- 10 Whole Red Chillies
- 1/4 tsp Turmeric Powder
- 6 Garlic Cloves
- 1 tbsp Vinegar
For the Tempering:
- 1 tsp Oil
- 1 Onion (chopped)
- 1 tsp Mustard Seeds
- 10 Curry Leaves
Instructions
- Heat the oil in a kadai.
- Add the cinnamon stick, cloves, green cardamoms, onion, green chillies and ginger.
- Cook till the onion turns translucent.
- Add the ground spices and stir-fry for a few minutes.
- Add the chicken and the third extract of the coconut milk.
- When the chicken is half cooked, add the potatoes and the second extract of the coconut milk and let it simmer.
- When the chicken is tender, add the first extract of the coconut milk and salt.
- Mix well.
- For the tempering, heat the oil in a pan.
- Add the onion and when it browns add the mustard seeds and curry leaves.
- Saute for a few seconds and pour this into the chicken curry.
- Mix well.
- Serve hot with rice.
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Frequently Asked Questions
Can I use chicken thighs instead of mixed pieces?
Yes, chicken thighs work beautifully in this curry because they stay moist during the longer cooking time. Boneless thighs will cook faster, so watch the timing and check for doneness earlier.
What if I only have canned coconut milk instead of fresh?
Use one 400ml can of coconut milk. Add half a cup of water with half the coconut milk at the third extract stage, then add the remaining coconut milk in two additions as the recipe directs.
How spicy is this curry and can I reduce the heat?
The ten whole red chillies make it moderately spicy. You can cut that number in half for a milder version, or remove the seeds from the chillies before roasting and grinding them.
Why do we add coconut milk in three stages?
Adding it gradually prevents the protein in coconut milk from curdling and allows the chicken to absorb flavor at each stage. The thinner milk cooks the meat, while the thicker milk at the end adds creaminess.
Can I make this ahead for a dinner party?
Without a doubt. Make it a day ahead and store it in the refrigerator. The flavors deepen overnight. Just reheat gently and do the tempering fresh right before serving for the best aroma.
