Chicken kuzhambu recipe (1)

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chicken pieces - 1/2 kilogram
  2. Chopped Shallot (sambar onion) - 10
  3. Chopped Tomato  - 1
  4. Curry leaf - 5
  5. Garlic - 5 cloves
  6. Sambar powder or coriander powder and chili powder - 1 teaspoon (tsp.)
  7. -- Grind to paste --
    1. Dry chili - 5
    2. Coriander seed - 1/2 teaspoon (tsp.)
    3. Black pepper - 1/2 teaspoon (tsp.)
    4. Cumin seed - 1/2 teaspoon (tsp.)
    5. Chopped Onion - 1
    6. Chopped Tomato - 1/4 cup
    7. Shredded Coconut - 1/4 cup
    8. Curry leaf - 5
  8. -- For Marinating --
    1. Curd - 2 tablespoon (tbsp.)
    2. Turmeric powder - 1/4 teaspoon (tsp.)
    3. Salt - to taste
  9. -- For Tempering --
    1. Cinnamon stick - 1 inch
    2. Clove - 2
    3. Cardamom - 2
    4. Bay leaf - 1
    5. Oil - 4 tablespoon (tbsp.) or as needed.
  10. Salt - to taste

PREPARATION:

  1. Marinate the chicken pieces by mixing with curd, turmeric, salt to taste.
  2. -- Making the paste --
    1. In a pan heat 1 tablespoon (tbsp.) of oil, add dry chili, coriander seeds, black pepper, cumin seed and fry them for 2 minutes. Now add the chopped onion and sauté until its cooked.
    2. Now add the tomato, curry leaves (5) and sauté until tomato is cooked. Now add the shredded coconut and cook until the raw smell of coconut is gone (or turns brown).
    3. Cool this and grind to a fine paste by adding little water as possible.
  3. In a pan heat oil, add cloves, cardamom, bay leaf, cinnamon stick and sauté for 2- 3 minutes.
  4. Now add the copped shallot (sambar onion), chopped garlic, curry leaves (5) and cook until the oil turns translucent (golden brown).
  5. Now add 1 chopped tomato and cook until oil separates.
  6. Now add the marinated chicken, cover and cook until chicken is cooked. NOTE: chicken will release water and make sure chicken does not get burnt. You might add little water if needed.
  7. Now add the sambar powder ( or you can use coriander powder and chili powder mixture), ground paste,  water as needed and bring to boil.
  8. Cook the kuzhambu until oil start to separates and serve.

NOTES:

  1. Cook until the right thickness of kuzhambu is reached.



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