Kuttanadan Chicken (Kozhi) Curry refers to the traditonal chicken curry prepared and cooked using an authentic-style Kuttanadan recipe in which the basic ingredients are Black Pepper and Coconut Milk. Bite-size Chicken pieces and slices of potatoes (an optional ingredient) are cooked with lots of spices, such as Garlic, Ginger, Fennel Seeds, Cardamom, Turmeric, Onions, Curry Leaves, Green chilies, and of course the Black Pepper Corns and Thick Coconut Milk until the chicken is tender.
Kuttanad is a region in the Allepey, Pathanamthitta and Kottayam Districts, in the southern state of Kerala, India which is considered to be the rice bowl of the state where vast rice plantations and paddy fields exist surrounded by coconut trees. Kuttanad is known for farming below sea level which is about 4 to 10 feet.
Here below is a picture of one of the rice plantations in Kuttanad during the harvest season
I have visited Kuttanad when I was in Allepey in 2013 where I planned to start my Backwater journey using a local motorboat, but there we so many passengers and farmers bringing their produce from Kuttanad station where I have been to the next market. From the center of Allepey to Kuttanad there were vast green rice paddies/plantations surrounded by coconut trees, very much like some places in my home country, the Philippines. We also have a dish Ginataang Manok where we cook Chicken with Coconut Milk, the only difference we have is that we never use lots of spices and Curry leaves in our dishes.
Below is a picture of Kuttanadan Chicken (Kozhi) Curry which was served during a reunion in Kuttanad.
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