Green Chilli Chicken Curry/ Pacha Mulaku Aracha Kozhi Curry


  • 1 kg Chicken (cleaned and cut into medium size pieces)
  • 2 large Onions
  • 10-12 Garlic pods
  • 2 inch piece Ginger
  • 15 Green chillies
  • 4 sprigs Curry leaves
  • 3/4 cup Cashew nuts
  • 1 tbsp Ground Fennel seeds
  • 1 tsp Ground black pepper
  • 3/4 tsp Turmeric powder
  • 3 tsp Coriander powder
  • 3/4 tsp Garam masala
  • 2 cups Thin Coconut milk
  • 1/2 cup Thick Coconut milk
  • 2 tbsp Coconut oil

To Temper:

  • 1 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 2 Shallots (thinly sliced)
  • 5 Curry leaves


  1. Grind the garlic pods and ginger to make a paste. Transfer to a small bowl and keep it aside.
  2. Boil the cashew nuts with a cup of water for 5 minutes. Once it has cooled down, grind the cashew nuts and curry leave with a little bit of the water that the cashews were boiled in, to make a fine paste. Keep it aside.
  3. Wash the green chillies and grind it to a coarse paste and keep it aside.
  4. Heat coconut oil in a large pan, add in the sliced onions. Saute till it turns light brown.
  5. Add in the ginger garlic paste. Saute for 2 minutes till the raw smell is gone.
  6. Mix in the ground green chillies and saute for a minute. Add in the chicken pieces, cook them for 5 minutes uncovered.
  7. Now, cover with a lid and cook the chicken till its almost done (about 10-15 minutes).
  8. Add turmeric powder, coriander powder and pepper powder and give it a good mix.
  9. Pour in the thin coconut milk, combine everything together. Cover and cook for 5 minutes.
  10. Now, add the ground fennel seeds and garam masala. Then, mix in the cashew and curry leaves paste. Lower the heat now. Stir the curry and add the thick coconut milk. Switch off the flame.
  11. Temper the ingredients listed above. And finally, pour in the tempered mixture and cover the curry with a lid for a while. Delicious green chilli chicken curry is ready to be served! 🙂 Serve with chapatti or rice.

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