Chicken Kuzhambu Chettiar style

Ingredients

Serves 4

List 1

Chicken - 2 lbs

Turmeric powder - 1/2 tsp

Shallots or pearl onions - 1/4 cup sliced

Green chilly - 3 nos slit open

Curry leaves - 2 springs

Mustard - 1 tsp

Coconut oil - 2 tsp

Salt to taste

List 2

Cinnamon - 1 " piece

Cloves - 5 nos

Pepper corns - 1/2 tsp

Fennel seeds - 2 tsp

Cumin seeds - 1 tsp

Dry red chilly - 2 nos

Onion (big) - 1 sliced

Ginger - 1 " minced

Garlic - 5 pods minced

Grated coconut - 1 cup

Coriander powder - 3 to 4 tsp

Heat oil in a pan. Add all the spices in List 2 one by one in the given order. Once you get the aroma add the onion and stir well for one minute, then add the ginger and garlic to it mix well and stir for 2 to 3 mins. After that add grated coconut to it and stir for few seconds. Then finally add the coriander powder, mix well and turn off the heat. Let it cool and grind it to a smooth paste. (Note : Use Ultra wet grinder to ground the masala for authentic taste.)

Meanwhile wash and clean the chicken.

Mix the ground masala with 4 to 5 cups of water in a stock pot. Turn on the heat and add turmeric powder. Let it boil, then add the chicken pieces and salt to it. Close it with a lid and reduce the heat to medium. Let it cook for 15 to 20 minutes. Remove the lid and allow it to boil until it reduces to the consistency you like. Finally season it with mustard, shallots, green chilly and curry leaves using coconut oil.