Chicken Kuzhambu is popular among non-vegetarians in Tamilnadu. This dish, which in the west would be considered a curry, goes well with rice, chapatis, idlis etc.
Cooking Time: 20 minutes
- Chicken : 500 grams
- Curry leaves: one big bunch (fresh and tender leaves)
- Turmeric Powder: 1/2 teaspoon
- Coconut oil: 1 teaspoon
- Onion: 2 or 100 grams
- Ginger-Garlic paste: 1 teaspoon
- Chili Powder: 11/2 teaspoon
- Coriander Powder: 2 teaspoon
- Grated Coconut: 1/2 cup
- Aniseed: 1/2 teaspoon
- Clove: 3
- Cinnamon: 1″ piece
- Salt: 3/4 teaspoon
- Oil: 1 tablespoon
Chop onions. Grind the grated coconut to a smooth paste. Remove the stalks of the curry leaves and crush the leaves using the blender for a few seconds. Wash and clean the chicken pieces.
Add two cups of water to the chicken pieces, turmeric powder, salt and the crushed currry leaves pulp, along with one teaspoon coconut oil. Boil over medium heat for 5 minutes and then add the chopped onions, ginger-garlic paste, chili powder and coridander powder. Allow to boil for another 5 minutes.
In another skillet heat a little cooking oil and stir fry the aniseed, clove and cinnamon pieces. Add this to the boiling chicken gravy along with the coconut paste.
Bring to simmer for a couple of minutes and take off the stove. Serve hot with rice or chapati.