Chettinadu Chicken Kuzhambu

Another brilliant chettinadu chicken item. Rice , Chicken Kuzhambu and chicken gravy for a Sunday lunch is a perfect setting.Cooking up a storm for Sunday lunches make me feel very good. And that too if its a non-vegetarian menu, I please myself and S to  the maximum extent possible.

Enough said, lets move on to the recipe.! :)

 Chicken Kuzhmabu

 Ingredients


 Recipe Source - Adapted from solaiachiskitchen


 Serves - 3
 Spice Level - Moderately Spicy

 Chicken - 350 gms
 Small/Sambar Onions - 20, chopped lengthwise
 Garlic cloves - 20, minced well
 Ginger garlic paste- 2 Tspn
 Tomatoes - 2 small sized, chopped
 Chilli/Curry powder- 1 Tbspn
 Coriander powder-2 Tbspn

 To Temper

 Oil - 2 Tbspn
 Cloves - 2
 Bay-leaf - 1
 Cinnamon - 1 inch stick
 Fennel - 1 Tspn
 Jeera - 1 Tspn
 Curry leaves - 2 Sprigs
 Mint Leaves - half a handful

 To grind to a paste

 Coconut grated - 2 Tbspn
 Fennel - 1 Tspn
 Cashews - 5

To marinate Chicken

Curd-2 Tbspn
Turmeric powder-1 Tspn
Curry/Chilli powder-2 Tspn
Salt-2 Tspn
Ginger garlic paste-1 Tspn


Method

Firstly marinate the chicken with the items under "To marinate chicken" and keep aside for 1 hour.
Grind the items under "To grind to a paste" with little water to a smooth paste.

Once the chicken pieces are marinated well, start off with the following. Heat 2 Tbsp oil in a pressure cooker. Add the items under "To temper" one by one and roast well. Add onions, garlic and ginger-garlic paste and saute well.Add tomatoes pieces and saute well.Now add the curry and coriander powder and mix well. Saute for 1 more minute. Add the marinated chicken pieces and mix well with the masala. Saute for 2-3 more minutes. Now add about 2 cups of water and salt and stir well.Close the cooker and pressure cooked for 10 minutes. Start with high flame, and once the first whistle comes out, move the flame to low and cook for he remaining time. Let the cooker cool. Once the cooker cools, open the lid, add the ground paste, and let the kuzhmabu boil. Taste now to see if the salt-spice level is as per taste. If needed more , you can add them at this stage. Also if the gravy is thick now, add more water, or if its watery, let it boil until you get desired consistency. So once you get the desired consistency, switch off flame.

Serve this chettinadu chicken kuzhmabu with steamed white rice, and chicken gravy. :)



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