Chicken Molee
Kozhi moilee is a mild chicken curry from Kerala in South India. Chicken pieces are briefly browned, the spices are toasted to open up their aroma, and everything simmers in coconut milk thickened with a little coconut cream. No chilli heat, no heavy spice hammer — this is a coconut curry that tastes of cardamom, clove, and cinnamon rather than cumin and coriander.
The paste of garlic, ginger, green chilli, and lemon juice is blended first and fried with turmeric, so the flavour sets in the fat before the liquid goes in. The lemon juice gives the dish a fresh note that balances the coconut cream.
Moilee is a weekday curry in Kerala — light enough to eat often, mild enough for everyone at the table. Serve with cooked basmati rice or appam (fermented rice flour pancakes) if you have them.
Ingredients
Serves 4
- 3 tbsp oil
- 4 chicken breast fillets, skinless and boneless, cut into 3–4 pieces
- 6 cardamom pods
- 6 cloves
- 5 cm cinnamon stick
- 1 large onion, finely chopped
- 2 garlic cloves
- 3½ cm fresh ginger, finely chopped
- 3 green chillies, deseeded
- 4 tbsp lemon juice
- 1 tsp turmeric
- 50 g coconut cream
- 150 ml very hot water
- salt
Directions
Heat the oil in a wide pan over medium-high heat. Brown the chicken pieces quickly on all sides — they should take on colour, not cook through. Remove with a slotted spoon and set aside. Keep the cooking juices.
If the pan is dry, add a little more oil. Reduce the heat to medium and toast the cardamom pods, cloves, and cinnamon stick for 1 minute until fragrant. Add the onion and continue frying until soft and translucent, 4–5 minutes.
Blend the garlic, ginger, chilli, and lemon juice to a smooth paste in a blender or small food processor. Pour the paste into the pan with the turmeric. Fry for about 5 minutes, stirring, so the raw flavour disappears and the spices set in the fat.
Stir the coconut cream into the hot water, pour it into the pan, and season with salt. Simmer for 2 minutes so the sauce comes together.
Return the chicken pieces to the pan together with any resting juices. Simmer over low heat for 15–20 minutes until the chicken is tender and cooked through. Taste and adjust with more salt or lemon juice.
Serve with cooked basmati rice or appam. The cinnamon stick, cardamom pods, and cloves are not meant to be eaten — let guests set them aside.
Notes
Active time about 25 minutes, cooking time about 25–30 minutes.
The coconut cream can be replaced with 100 ml (⅓ cup) thick coconut milk (skimmed from the top of an unshaken tin); reduce the water accordingly.
For more richness, replace the chicken breast with boneless thighs — they handle the simmering better and stay juicier. Extend the simmering time by 5–10 minutes.
The dish can be made the day before and warmed gently; the flavour becomes rounder.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Coconut Chutney
