How to Make Mata Kozhi: A Delicious Kerala Chicken Curry

Mata Kozhi, also known as Egg Curry with Chicken, is a rich and flavorful dish hailing from the southern Indian state of Kerala. This dish boasts a symphony of aromatic spices, tender chicken, and perfectly cooked eggs, creating a culinary experience that will tantalize your taste buds. Whether you’re a seasoned chef or a cooking enthusiast, this recipe will guide you through each step, ensuring a successful and satisfying culinary adventure. Let’s embark on a journey to recreate this South Indian delicacy in the comfort of your own kitchen!

A Taste of Kerala: Why You Should Try This Recipe

Mata Kozhi holds a special place in Kerala cuisine, often prepared for special occasions and festive gatherings. The combination of creamy coconut milk, tangy tomatoes, and a medley of spices creates a curry that is both comforting and bursting with flavor. This recipe is a testament to the rich culinary heritage of Kerala, allowing you to experience the magic of South Indian cooking in your own home.

Ingredients: A Symphony of Flavors

For the Chicken Marinade:

• 500 grams boneless chicken, cut into bite-sized pieces
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• Salt to taste
• 1 tablespoon oil
• 1 inch ginger, finely chopped
• 4 cloves garlic, finely chopped

For the Curry:

• 2 large onions, finely sliced
• 2 green chilies, slit lengthwise
• 1 inch ginger, finely chopped
• 4 cloves garlic, finely chopped
• 2 large tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup thick coconut milk
• 1/4 cup chopped coriander leaves
• 4-5 boiled eggs, peeled and lightly fried
• Salt to taste
• 2 tablespoons oil

Tools of the Trade: What You’ll Need

• Large pan or wok
• Mixing bowls
• Chef’s knife
• Cutting board
• Measuring spoons
• Measuring cups

Let’s Get Cooking: Step-by-Step Guide

1. Marinating the Chicken:

1. In a mixing bowl, combine the chicken, turmeric powder, red chili powder, coriander powder, cumin powder, salt, oil, ginger, and garlic.
2. Mix well and ensure the chicken is coated evenly with the marinade.
3. Cover the bowl and allow the chicken to marinate for at least 30 minutes, or preferably overnight in the refrigerator for enhanced flavor.

2. Creating the Flavor Base:

1. Heat oil in a large pan or wok over medium heat.
2. Add the sliced onions and sauté until they turn translucent and slightly golden brown.
3. Add the green chilies, ginger, and garlic. Sauté for another minute until fragrant.
4. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
5. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the masala.

3. Cooking the Chicken:

1. Add the marinated chicken to the pan.
2. Mix well with the masala and cook over medium heat for 10-12 minutes, stirring occasionally, until the chicken is browned and almost cooked through.

4. Adding the Eggs and Coconut Milk:

1. Pour in the thick coconut milk and garam masala.
2. Gently add the fried boiled eggs to the curry.
3. Lower the heat and simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
4. Do not stir vigorously to avoid breaking the eggs.

5. Garnish and Serve:

1. Sprinkle freshly chopped coriander leaves over the curry.
2. Serve hot with rice, appam, or roti.

Tips for a Flavorful Mata Kozhi:

• Adjust the Spice Level: The amount of chili powder can be adjusted to suit your spice preference.
• Fresh Coconut Milk is Key: Using freshly squeezed coconut milk will enhance the flavor of the curry. If using canned coconut milk, choose a full-fat variety for a richer taste.
• Don’t Overcook the Eggs: Overcooked eggs will become rubbery. Gently add them to the curry towards the end to prevent them from breaking down.

Frequently Asked Questions:

Q: Can I use bone-in chicken for this recipe?
A: Yes, you can use bone-in chicken pieces. However, adjust the cooking time accordingly, as bone-in chicken may require a longer cooking duration.

Q: What are some substitutes for coconut milk?
A: While coconut milk is traditional, you can substitute it with heavy cream or yogurt for a milder flavor. However, this will alter the authentic taste of the dish.

Q: Can I make this dish ahead of time?
A: Yes, Mata Kozhi can be prepared in advance and reheated when ready to serve. In fact, the flavors tend to deepen and develop further the next day.

Mata Kozhi Cooking

Conclusion: Savor the Flavors of Kerala

Congratulations! You’ve successfully prepared a delectable Mata Kozhi, a true testament to your culinary prowess. We encourage you to share this taste of Kerala with your loved ones and witness their delight with every bite. Don’t forget to share your experience and feedback in the comments section below. Happy cooking!