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Mysore Nariyal Kodi
🇮🇳 Indian

Mysore Nariyal Kodi

🇮🇳 Indian

A mysore reading of the classic — same soul, different ladle. About 45 minutes from fridge to table.

Prep 15 min Cook 30 min Serves 4 Medium

Ingredients

  • Chicken500 g, curry cut
  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Saltto taste
  • Onion1 large, finely chopped
  • Tomato2, finely chopped
  • Turmeric Powder1/2 tsp
  • Mustard Seeds1 tsp
  • Curry Leaves1 sprig
  • Coconut Milk400 ml
  • Ground Coriander1 tsp
  • Red Chili Powder1 tsp
  • Coconut Oil2 tbsp

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Heat the coconut oil in a heavy pot until it shimmers.

  2. 2

    Crackle the mustard seeds with a few curry leaves — they pop within seconds.

  3. 3

    Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.

  4. 4

    Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.

  5. 5

    Pour the coconut milk and simmer gently uncovered — a boil will split it.

  6. 6

    Add the chicken, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 25-30 minutes.

  7. 7

    Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Taste before the final simmer — chili brands vary wildly.

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