Keralan kozhi kuttan with lime and coriander rice and mint raita

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Maunika Gowardhan

Ingredients

For the Keralan kozhi kuttan

  • ½ tsp ground turmeric
  • 2 tbsp Greek-style yoghurt, lightly whisked
  • 800g/1lb 12oz whole chicken, skinned and jointed
  • 3 tbsp vegetable oil
  • 2 green bird’s-eye chillies, slit lengthways
  • 1 onion (approximately 170g/6oz), thinly sliced
  • 2 tomatoes (approximately 140g/5oz total weight), puréed to a smooth paste
  • 100ml/3½fl oz thick coconut milk
  • a pinch red chilli flakes or chopped fresh coriander, to garnish
  • salt and freshly ground black pepper

For the curry paste

  • 1 tbsp vegetable oil
  • 2.5cm/1in piece fresh root ginger, roughly chopped
  • 8 garlic cloves, roughly chopped
  • 1 tbsp coriander seeds
  • 4 dried Kashmiri chillies (or other dried mild red chillies)
  • 2 heaped tsp fennel seeds
  • ½ tsp black peppercorns
  • 4cm/1½in piece cassia bark
  • 5 green cardamom pods, seeds only

For the mint raita

  • 1 tsp cumin seeds, roasted and coarsely ground
  • ½ tsp black salt
  • pinch sea salt
  • 30g/1oz fresh mint leaves
  • 10g/½oz coriander leaves and stems
  • 150g/5½oz Greek-style yoghurt
  • 2.5cm/1in piece fresh root ginger, roughly chopped
  • 2 spring onions, roughly chopped

For the lime and coriander rice

  • 500g/1lb 2oz cold cooked basmati rice
  • 1 tbsp vegetable oil
  • 1 green bird’s-eye chilli, roughly chopped
  • 2 tbsp finely chopped fresh coriander