Quiet a long, i have nt posted non vegetarian dishes..I prepared this chicken kuzhambu sterday after a long and this kuzhambu is really different and fabulous which suits marvellously with hot rice..This kuzhambu tastes exactly wat madurai peoples serve hot with parathas,chappathis and for briyanis.. Chicken kuzhambu have so many versions and variations according to each regions of India, i love the chettinadu version of non vegetarian dishes which tastes hot and spicy while this madurai style chicken kuzhambu tastes very flavourful and hot as this kuzhambu was tempered with sesame oil..I learned this dish from my friend who is from Madurai and we enjoyed this lip smacking chicken kuzhambu with hot rice and papads and we loved it...
1no Chicken (cut as medium size pieces)
2nos Onions (chopped)
1no Tomato(chopped)
4nos Garlic cloves (minced)
1tbsp Ginger (crushed)
1/2tsp Turmeric powder
2nos Dry red chillies
4tbsp Sesame oil
2nos Bay leaves
Salt
2tbsp Coriander leaves
5nos Curry leaves
To Grind:5nos Dry red chillies
2tbsp Coriander seeds
1tsp Black peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
2tsp Poppy seeds
1no Cinnamon stick
2nos Cloves
1no Cardamom
2tbsp Fresh grated coconut
Dry roast all the ingredients one by one from the list 'to grind' until they turns slightly brown, switch off the stove and cool completely..grind as fine paste with water and keep aside
Heat the sesame oil and fry the red chillies,curry leaves and bay leaves..now add the chopped onions, chopped tomatoes, crushed ginger and minced garlic, fry everything for few minutes until the onions turns transculent, now add the chicken pieces, turmeric powder and cook everything in simmer until the chicken pieces get half cooked, finally add the masala paste, salt and stir gently for few minutes, add enough water to the cooking masala and chicken, cook the gravy in medium flame until the oil gets separates..Add the chopped coriander leaves to the kuzhambu and put off the stove..
Serve hot with rice or rotis!
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