Peppery South Indian Chicken Curry
Milagu Kozhi Curry
This curry reminds me of the spicy warmth of my grandmother's kitchen in Kerala, where the aroma of freshly ground pepper filled the air. Serve it with rice to soak up every drop of the flavorful sauce.

Protein
26g
Carbs
10g
Fat
28g
Calories
380 kcal
Ingredients
Directions
Prepare the Spice Base
- Heat oil in a large, heavy-bottomed pan over medium heat.
- Add curry leaves and let them sizzle for a few seconds until aromatic.
- Add onions and sauté until they turn golden brown, about 10 minutes.
- Stir in ginger, garlic, and green chili; cook for 2 minutes until fragrant.
Cook the Chicken
- Add the chicken pieces to the pan and sauté until they are no longer pink, about 5 minutes.
- Mix in coriander powder, turmeric, and salt. Stir well to coat the chicken with spices.
- Pour in the tomato puree and cook until the oil begins to separate from the mixture, about 5–7 minutes.
Add Coconut Milk and Simmer
- Stir in the coconut milk and add water to achieve desired consistency.
- Add freshly ground black pepper and mix well.
- Cover and simmer the curry on low heat for 15–20 minutes until the chicken is tender and cooked through.
Finish and Serve
- Taste and adjust seasoning if necessary.
- Garnish with fresh cilantro and serve hot with steamed rice or flatbreads.
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