Wednesday, November 19, 2008

Chicken Kuzhambu / Chicken curry (Madurai, Trichy and Ponnamaravathi Special)

  • Marinate 500 gm of small pieces of chicken with bone with a little salt, turmeric powder, chili powder, chicken masala and lemon juice.
  • Roast ½ tsp each of poppy seeds (kasa kasa), black pepper, fennel and qty four red chili.
  • Grind to powder in a mixer-grinder.
  • Fry a chopped onion, a chopped tomato, three green chili and four cloves of garlic and a small piece of ginger in a tbsp of oil.
  • Add this with the powder in mixer-grinder and grind well.
  • Add 3 tbsp of grated coconut and grind further.
  • Heat 2 tbsp of oil in a cooker. Add a cinnamon stick and 3 cardamoms for seasoning.
  • Add the grinded mixture and fry for about 5 minutes with occasional stirring.
  • Add the marinated chicken, required salt and stir.
  • Add water as required.
  • Pressure cook for about 4 or 5 whistles.
  • Garnish with coriander leaves.
  • Serve hot with rice, biriyani, idly, dosa or paratha.

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