Thalassery Kozhicurry or Thalassery Chicken Curry is a Malabar specialty that is famous for its elevated spice levels that seize your taste buds for a wild ride with the very first bite itself. The ingredients and techniques are native to the Northern half of the God's Own Country and its very scent is intoxicating. Let its aroma transport you to a whole new dimension, with the recipe below acting as your faithful guide.

Ingredients
Chicken - 1 Kg
Coconuts - 2 Kg                                       
Shallots - 250 gm.  
Green Chilli - 100 gm.
Garlic - 50 gm.
Ginger - 50 gm.
Curry Leaves - 25 gm.
Red Chillies - 15 gm.
Mustard Seeds - 5 gm.
Fennel Seeds - 150 gm.
Coconut Oil - 50 ml

Method of Preparation
Grate the coconuts. Peel the shallots. Clean, wash & cut green chilli & ginger. Heat little coconut oil in an urli (pot). Add the grated coconut, ginger, garlic, shallots, green chilli and fennel seeds. Sauté till slightly golden. Put the above mixture in to a grinder and make a fine paste. Clean, wash and cut chicken into curry cut pieces.

In a Kadhai / Urli heat some coconut oil. Add mustard seeds. Wait till it crackles. Now add red chillies and chicken and sauté for some time. Add the above made paste and little water, ensuring that the gravy is not too watery. Add salt and cook till the fat starts leaving from the sides of the urli& chicken pieces are tender. Serve with hot appams or ghee rice.