Chicken Ularthiyathu

Chicken ularthiyathu

This is my mom’s recipe for the yummy chicken ularthiyathu. Coconut milk adds a very nice flavor to this dish. Do give this a try, I’m sure you will enjoy it!

Ingredients`(Serves 3 – 4)

1. Chicken, bone-in – 1/2 kg, cut into small pieces

2. Turmeric powder – 1/2 tsp

     Pepper powder – 1/2 tsp

     Ginger-garlic, crushed – 1.5 tsp

     Salt – As required

     Coconut oil – 2 tsp

3. Coconut oil – 1.5 tbsp

4. Mustard seeds – 1/2 tsp

    Crushed chilly flakes – 1/2 tsp

    Thenga kothu/ coconut flakes – 2 tbsp

    Curry leaves – 1 sprig

5. Onion – 1.5 cup, chopped

    Crushed ginger-garlic – 2 tsp

6. Turmeric powder – 1/4 tsp

    Kashmiri chilly powder – 1 tsp

    Coriander powder – 1 tsp

    Garam masala powder – 1 tsp

8. Coconut milk, medium-thick – 1/2 cup

9. Salt – To taste


1. Marinate chicken pieces with ingredients numbered 2 for at least 30 minutes. Transfer the chicken pieces to a cheena chatti / heavy-bottomed pan and cook covered until done, stirring occasionally. Set aside.

2. Heat coconut oil in a  cheena chatti / a heavy-bottomed pan. Splutter mustard seeds and fry crushed red chilies, coconut flakes and curry leaves. Next add chopped onion, crushed ginger-garlic and little salt. Cook until onion starts to change color. Bring down the heat to low. Add turmeric powder,chilly powder, coriander powder and garam masala powder. Cook for a few seconds at low heat. Add cooked chicken pieces and medium-thick coconut milk . Mix well. Cover and cook for 5 – 6 minutes at medium heat until  the chicken gets coated with the masala, the dish changes to a brown color and oil starts separating (the coconut milk should get cooked and release coconut oil). Switch off. Serve with rice / chapathis.

Chicken ularthiyathu

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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