Chicken kuzhambu recipe (2)

INGREDIENTS:

1. Chicken - 500 grams
2. Finely chopped onion - 2
3. Finely chopped tomato - 2
4. Finely chopped green chili - 3
5. Curry leaf - 10
6. Ginger garlic paste - 2 teaspoon (tsp.)
7. Turmeric powder - 1/2 teaspoon (tsp.)
8. Chili powder - 2 teaspoon (tsp.)
9. -- Dry roast and to powdered --
   1. Fennel seed - 1 teaspoon (tsp.)
   2. Cumin seed - 1 teaspoon (tsp.)
   3. Coriander seed - 1 teaspoon (tsp.)
   4. Black pepper - 1/2 teaspoon (tsp.)
   5. Dry chili - 6
   6. Fenugreek seed - 1/2 teaspoon (tsp.)
10. -- Roast and grind to paste --
    1. Shredded coconut - 3 tablespoon (tbsp.)
    2. Fennel seed - 1/2 teaspoon (tsp.)
11. -- For Tempering --
    1. Cinnamon stick - 1 inch (2)
    2. Fennel seed - 1/2 teaspoon (tsp.)
12. Oil - as needed
13. Salt - as needed

PREPARATION:

1. Marinate chicken by adding turmeric powder, ginger garlic paste for 1/2 hour. i.e. mix all of these
2. Dry roast the ingredients under the section " Dry roast and to powdered" to fine powder by using mortar and pestle.
3. In 1/2 teaspoon (tsp.) of oil roast the ingredients under section "Roast and grind to paste" until coconut turns golden brown and grind them into a thick fine paste by adding little water as possible.
4. In a pan heat oil; add cinnamon stick, fennel seeds once the seeds stop splattering or smell good add onion, green chili, curry leaves and sauté until onion turns translucent (golden brown).
5. Now add tomato and sauté until they become mushy.
6. Now add the marinating chicken mix well. Place a lid and cook in medium heat for 10 minutes or until the chicken is sautéed by string time to time to avoid burning.
7. Now add the ground coconut paste, chili powder, 1/2 cup of water, salt as needed and bring to boil. Cook this until the chicken is done (cooked well).
8. Now add the powdered roasted ingredients. Mix well and remove from heat (stove) and serve.

NOTES:

1. Goes well with rice, idli, dosai.