Chicken Kuzhambhu-Restaurent style

Ingredients:

    For Paste:

  • 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
  • Kuzhambhu:

  • 2 nos Onions (finely chopped)
  • 1 no Tomato (chopped)
  • 1 no Green chili (finely chopped)
  • 4 clove Garlic (crushed)
  • 1 inch Ginger (crushed)
  • 1 no Cornish hen (or use 1 pound regular chicken)
  • 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:

    Masala Paste :

  • Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds+ raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown. Switch off and cool completely. Grind to powder and keep aside.
  • Kuzhambu :

  • Heat sesame oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chilis, crushed ginger and garlic. Fry them for 5 minutes or until slightly browned.
  • Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for 3 minutes.
  • When the meat turns all white, add the turmeric powder, our ground masala powder and saute.
  • Fry till the masala browns well, add salt and keep frying (definitely requires some scraping as the masala will be become very sticky at this point).
  • Now 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.
  • Serve Hot with Rice.

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