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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
From Saturday Kitchen

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

 

Method

  1. For the Keralan kozhi kuttan, put the turmeric, yoghurt and a pinch of salt in a bowl and mix well. Add the chicken pieces and leave to marinate for an hour.

  2. Meanwhile, make the curry paste. Place a frying pan over a low heat and add the oil, followed by the ginger and garlic. Fry for about a minute, then add the remaining paste ingredients and fry for 5–6 minutes, or until lightly coloured. Leave to cool, then transfer to a blender, add 3–5 tablespoons water and blitz to a fine paste. Set aside.

  3. To finish the Keralan kozhi kuttan, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil. When hot, add the chillies and let them sizzle for about 10 seconds. Add the onion and a pinch of salt and fry for 10–12 minutes, or until browned. Stir in the puréed tomatoes and cook for 3 minutes. Add the spice paste and fry for 4–5 minutes, stirring well, until the sauce thickens slightly. Increase the heat and add the marinated chicken pieces, stirring well to coat them with spice paste. Fry for 4 minutes, or until lightly coloured. Add 100ml/3½fl oz water and season with salt and pepper. Cover with a lid and simmer for 25 minutes, or until the chicken is cooked through. Add the coconut milk, stir well and simmer for a further 4–7 minutes, or until the sauce is slightly thickened.

  4. For the raita, in a small bowl, mix together the crushed cumin seeds, black salt and sea salt. Set aside.

  5. Add the mint, coriander, yoghurt, ginger, spring onions and 5 tablespoons water to a blender. Blend to a smooth paste, then transfer to a bowl and sprinkle over the spice mix.

  6. For the lime and coriander rice, season the cooked rice with salt and pepper. Fork lightly to loosen the grains and set aside.

  7. Place a large heavy-based saucepan over a medium heat and add the oil. When hot, add the chopped chilli and fry for a few seconds. Add the rice and heat through, stirring well. Add the lime zest and fresh coriander. Mix well and turn off the heat. Stir through the lime juice.

  8. To serve, garnish the curry with chilli flakes or coriander and serve in bowls with the rice and raita alongside.

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