Kozi Kari - Spicy Hot Chicken Curry
is one of the recipes which we have been given permission
to reproduce by a fascinating site about India, Peppertrail.com.
The site is the work of Ammini Ramachandran who grew
up in the part of India known as Kerala and the site
tells you about its history and its traditions and cuisine.
This is a sample of one of the recipes you will find
on the site where there are also many interesting articles.
you would like to know more about its creator, Ammini
Ramachandran, take a look at her Biography page <click
here> or by visiting her web site <click
rich and flavorful curry is traditionally prepared with
plenty of hot green chili peppers and cayenne pepper.
If you prefer a milder taste, reduce the quantity of
peppers and cayenne and / or remove the chili seeds
before adding them to the dish.
Tablespoons of sesame oil*
3 onions, thinly sliced
8 to 10 fresh green chili peppers (Serrano or Thai)
15 fresh curry leaves
1/2 teaspoon turmeric powder
3 cloves of garlic crushed
1 1/2 inch piece of fresh ginger finely chopped
2 tomatoes, cubed
1 tablespoon cayenne pepper
1 teaspoon tamarind paste
2 pounds boneless and skinless chicken pieces cut
2 green bell peppers cut into small pieces
Salt to taste
oil is used in the traditional recipe. You may use
canola or corn oil.
the sesame oil in a heavy deep pan.
onions, green chili peppers and curry leaves and fry
till onions are soft.
in turmeric, garlic, ginger, cayenne and tomato slices.
Simmer for ten minutes, stirring periodically.
tamarind paste in 1/2 cup of warm water.
in chicken pieces, bell pepper and tamarind water
in a little more water if necessary. Cover and simmer
over medium to low heat for 30 to 35 minutes, until
the chicken is tender and the sauce has thickened.
Stir occasionally to prevent the spice mixture from
sticking to the bottom of the pot.