Kozhi Kurma is a flavorful South Indian chicken stew known for its aromatic spices and rich, creamy texture. It is typically made with tender chicken pieces simmered in a coconut-based gravy infused with a blend of spices like fennel seeds, cinnamon, and cloves. This dish is often served with rice, chapati, or paratha and is a staple in South Indian cuisine. Kozhi Kurma is celebrated for its complex flavors and comforting quality, making it a popular choice for family meals and special occasions.

Ingredients:

• 500g chicken, cut into pieces
• 1 cup grated coconut
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1-inch piece of ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds
• 1-inch cinnamon stick
• 3-4 cloves
• 2 green cardamom pods
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 cup yogurt (optional, for extra creaminess)
• 1 cup water or chicken broth
• A few curry leaves
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Coconut Paste:

   • In a blender, combine the grated coconut with a little water to make a smooth paste. Set aside.

2. Cook the Aromatics:

   • In a large pot or deep skillet, heat the coconut oil over medium heat. Add fennel seeds, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
   • Add the chopped onions, green chilies, ginger, and garlic. Cook until the onions turn golden brown.

3. Add the Tomatoes and Spices:

   • Add the chopped tomatoes and cook until they become soft and mushy.
   • Stir in the turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for a few minutes until the spices are well-blended and aromatic.

4. Cook the Chicken:

   • Add the chicken pieces to the pot and stir well to coat with the spice mixture. Cook for about 5-7 minutes until the chicken is browned.

5. Add Coconut Paste and Simmer:

   • Pour in the coconut paste and water or chicken broth. Stir well and bring the mixture to a boil.
   • Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and tender.

6. Finish with Yogurt (Optional):

   • If using yogurt, stir it in now and cook for an additional 5 minutes. Avoid boiling after adding yogurt to prevent curdling.

7. Season and Garnish:

   • Add salt to taste and garnish with fresh cilantro. Serve hot with rice, chapati, or paratha.

Nutritional Information (per serving, approx. 250g):

• Calories: ~290 kcal
• Proteins: ~22g
• Carbs: ~10g
• Fiber: ~4g

Nutritional Summary: Kozhi Kurma is a rich and flavorful stew that offers a good balance of protein from the chicken and healthy fats from the coconut oil and coconut paste. It is relatively low in carbohydrates and provides a decent amount of dietary fiber. This dish is a hearty and satisfying option, combining the creamy texture of coconut with a medley of spices for a comforting South Indian meal