Kozhi pidi (Curried chicken and rice dumplings)


 For chicken curry

  1. Chicken pieces – ½ kg
  2. Onion chopped – 2big
  3. Ginger chopped – 1tsp
  4. Garlic chopped – ½ tsp
  5. Green chili split – 4
  6. Curry leaves – a few
  7. Tomato cubed – 1 large
  8. Pepper powder – 1 tsp
  9. Garam masala – 1 tsp
  10. Salt – to taste
  11. Coconut milk ( thick ) – 1 cup
  12. Oil – 1 tbsp

For rice dumplings

  1. Roasted rice powder – 250 gms ( or more as required)
  2. Cumin crushed – ½ tsp
  3. Boiling water – as required ( nearly 2 cups)
  4. Salt to taste


  1. Wash and clean chicken pieces.
  2. Mix rice powder, salt and crushed cumin seeds in a bowl, using a big spoon/ spatula. Add boiling water gradually and using the spoon/ spatula mix the dough. Add water till the dough comes together. Wait for a few minutes till the dough comes to normal temperature (be careful, it can be very hot), using your hands, knead together until you get a smooth and soft dough. If it is too tight, sprinkle some cold water, but it should not get sticky. Make lemon sized balls out of this. Keep aside.
  3. Heat oil in a pan, add chopped onion, ginger, garlic and green chili and curry leaves, fry for a few minutes.
  4. Add chicken pieces, tomato, pepper powder, garam masala powder and salt, mix well. Add ½ cup warm water, cover and cook until done.
  5. Adjust the salt of chicken curry, curry should be with much gravy at this stage (if the curry is semi dry, add ½ cup hot water). Let the curry boil, add rice balls to the boiling curry one by one. Cover and cook for 10 – 15 minutes.
  6. Add coconut milk to the curry, with one boil off the fire.
  7. Serve hot, no need for any rice or roti with this or you may use as you wish.

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