Introduction
A coconut-rich chicken curry made with minimal oil, Kilanji is a local delicacy often prepared for festive meals. It’s aromatic, mildly spicy, and captures Lakshadweep’s island charm.
Ingredients
- 500 g chicken (bone-in)
- 1 cup grated coconut
- 2 onions (sliced)
- 1 tsp fennel seeds
- 1 tsp coriander powder
- ½ tsp turmeric
- 2 green chilies
- Salt to taste
- 1 tbsp coconut oil
Instructions
- Dry roast grated coconut until golden.
- Grind with fennel and chilies into a paste.
- Sauté onions, add chicken, turmeric, and salt.
- Add coconut paste and cook until chicken is tender.
Pro Tips
- Roast coconut gently to avoid bitterness.
- Let the curry rest before serving for deeper flavor.
Serving Suggestions
Best enjoyed with neer dosa or rice.
Fun Fact
Coconut is used in multiple forms in island cuisine—grated, milk, and oil.
🔗 Source: https://www.archanaskitchen.com