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+ servings

Kozhi Pidi

Chicken in coconut milk
Prep Time 30 mins
Total Time 30 mins
Cuisine Kerala
Servings 4 people


  • 1 Chicken tender
  • 1/2 tsp Garlic
  • 1 level Onion pieces
  • 8 nos Green chillies
  • 1 piece Ginger
  • 1 no Coconut big
  • 3 oz Dalda or Ghee
  • 1 tbsp Button onions (Kunjulli) sliced
  • 1/4 tsp Cumin seeds Jeerakam
  • 1 piece Turmeric
  • 2 tsp Coriander broiled Pachha malli
  • 1 cup Rice powder
  • 1 tbsp Butter
  • 1 piece Cinnamon Karugapatta
  • 6 nos Cloves Grambu
  • 10 nos Pepper corns Kurumulaku
  • 1 pinch Aniseed Perinjeerakam


  • Clean the chicken and cut into pieces of desired size.
  • Grind together cumin seeds, turmeric, garlic and coriander.
  • Heat dalda in a pan and fry the sliced small onions followed by cinnamon, cloves, pepper corns, aniseeds and the ground masala.
  • Saute` onions, green chillies, ginger and finally the chicken pieces.
  • Grate coconut and make three extractions of coconut milk. The first extraction with one cup water, the second with three cups and the third with 2 cups of water.
  • Add the third extraction of coconut milk with a little salt and allow it to simmer.
  • Mix the flour with salt and one cup of boiling water along with butter and mix well. Make balls off this mixture.
  • When the chicken is cooked, add the second extraction of milk and bring to boil.
  • Put in the dumplings, cover the dish and continue to simmer.
  • When the chicken is tender, add first extraction of coconut milk. Do not boil once the first milk or the thick milk has been added.
  • :- Serve hot.
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