Kozhi Porichathu is a typical Mappila chicken fry, made with 3 simple ingredients. It is a favourite accompaniment to lunch of neichor, cabbage thoran, and parippu dal.
Rafia sets a pot on the stove, and picks up the natti kozhi left to drain by the sink. She explains the simple but beloved recipe of Kozhi Porichathu: “We use just three ingredients – onions, turmeric, and chilli powder in coconut oil. In the end, we finish with a bit of ghee. Just watch me closely, and you’ll be able to do it.” Read the full story of Rafia's Kozhi Porichathu here.
Rafia's Kozhi Porichathu Recipe
600 gm chicken pieces in curry cut
2 cups water
2 medium onion, halved and sliced
3 tbsp chilli powder
1/2 tsp turmeric
1 tsp rock salt
3 tbsp coconut oil
1 tbsp ghee
Bring the water to a boil, and add in the sliced onion.
After a few minutes, add chilli powder and turmeric and stir well.
Now add in the chicken and salt.
Cook on high flame for 10 min, with a lid on.
Now, remove the lid, and stir in the coconut oil.
Lower the flame, and continue to cook until the water reduces to thick gravy, about 25 minutes.
Finally, add in ghee, stir, and turn off flame.
Serve hot with neichor.
This recipe is a #1000Kitchens feature!
ALSO ON THE GOYA JOURNAL