Kozhi thengapaal varattiyathu (reduced oil and spices)



  1. Chicken (Boneless) – 500 grams
  2. Shallots/Kunjulli – 10 numbers; medium size
  3. Red chilly powder – 1/2 heaping tsp. or as per taste
  4. Turmeric powder – 1/2 tsp.
  5. Pepper powder – 1/2 heaping tsp.
  6. Garam masala powder – 1/2 tsp.
  7. Salt – 1.25 tsp.
  8. Garlic – 5 big cloves + 3 big cloves; divided
  9. Coconut oil – 1 tbsp.
  10. Onion – 2 numbers; medium; thinly sliced
  11. Curryleaves – 2 sprigs
  12. Coconut cuts/thengakothu – 2 tbsps.
  13. Thick coconut milk – 1/4 cup (freshly extracted)


  1. Cut the chicken into very small cubes.
  2. Grind together the shallots, red chilli, turmeric, pepper, garam masala powders, salt & 5 big garlic cloves to a smooth paste adding 1-2 tbsps. of water.
  3. Cover and cook the chicken adding this paste and the thick coconut milk.
  4. After 25 minutes of cooking the chicken on very low heat open the lid and cook further for 1 hour on low heat till the chicken pieces starts to turn brown in colour.
  5. In a wok, heat 1 tbsp. of coconut oil and add the curryleaves, sliced onions, 3 big garlic cloves & coconut cuts. Fry till the onions turn golden brown in colour. Add the chicken pieces & mix well. Cook further for 5 more minutes. You can sprinkle little pepper powder in the end if needed.
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