Chicken Kuzhambu

Naatu Kozhi Kuzhambu (muniyandi villas style)

Ingredients-1

To grind:

6 nos - Dry red chili
2 tbsp - Coriander seeds
1 tsp - Raw rice
1 tsp - Black pepper corns
1 tsp - Cumin seeds
½ tsp - Fennel seeds
1 tsp - Poppy seeds
1 tsp- Split roasted grams(pottukadalai)
1 no - Cinnamon (1/2 ” stick)
2 nos - Cloves
1 no - Cardamon
1 tsp - Dry coconut flakes



Ingredients-2

2 nos- Onions (finely chopped)
1 no - Tomato (chopped)
1 no - Green chili (finely chopped)
4 clove - Garlic (crushed)
1 inch - Ginger (crushed) chicken pieces -
1/2 kg ½ tsp - Turmeric powder
1 tbsp - Fresh ground coconut paste (diluted with water)
2 no - Bay leaf (small)
2 no - Dry red chili (for tempering)
½ tsp - Mustard seeds
4 tbsp - Oil (sesame oil preferred)
1½ tsp - Salt (or to taste)
2 stks - Coriander leaves (chopped for garnishing)
10 nos - Curry leaves

Method :

  Fry all the ingredients given under the title 'to grind' in a kadai, and grind them to a smooth powder after cooling the roasted ones. Heat sesame oil and fry bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chilis, crushed ginger and garlic. Fry them until slightly browned. Now add the tomatoes and cook for a minute, add the cut chicken pieces, turmeric powder, ground masala powder and saute. Fry till the masala browns well, add salt and keep frying till the chicken is cooked. (Or you can cook in a cooker too). When cooked, add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low. Let it simmer for another 5 to 8 minutes, the oil should separate as the kuzhambu boils. Garnish with coriander and finish the dish.