May there be a flower without fragrance, or a movie without heroine...but can there be a food blog without a chicken recipe?...incomplete right!
Here is my first chicken recipe, to make it complete!
(Warning! Prepare yourself with adequate Idly/Dosa batter, or be ready to slurp uncountable Appams...as this Kozhi Kozhumbu is sure to deplete all your batter with its incredible taste and mesmerizing aroma)
Ingredients:
Chicken: 1/2 kg (washed and marinaded in 1 tsp lemon juice, 2 tbs curd and little turmeric powder)
Here is my first chicken recipe, to make it complete!
(Warning! Prepare yourself with adequate Idly/Dosa batter, or be ready to slurp uncountable Appams...as this Kozhi Kozhumbu is sure to deplete all your batter with its incredible taste and mesmerizing aroma)
Ingredients:
Chicken: 1/2 kg (washed and marinaded in 1 tsp lemon juice, 2 tbs curd and little turmeric powder)
Sesame Oil - Adequate (sesame oil gives the traditional taste of kozhikozhumbu; you can even use oil of your choice)
Onion: 1 cup
Tomato: 1 cup
Ginger-Garlic Paste - 3 tsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 1/2 tsp
Corriander Powder - 2 tsp
Garam Masala/Meat Masala - 1 tsp
Aromatic Spices - Cardamom - 3 nos, Clove - 3 Nos, Cinnamon - 2 medium sticks, Bay Leaf - 1 medium, Fennel Seeds - 1/2 tsp
Poppy Seeds - 3/4 tsp (freshly roasted)
Bengal Gram (Potukadalai) - 2 tsp
Cashewnuts - 6 Nos.
Coconut Scrapped - 1/2 cup
Curry Leaves - a bunch
Cilantro - as required
Water - 1-2 cups
Preparation:
1. In 1/4 cup water soak the cashews and roasted poppy seeds for a while
2. Marinade chicken as mentioned above for 1-2 hours
3. Using less oil finely saute the chopped onion, tomato, Ginger-Garlic Paste, followed by fennel seeds. Cool, grind and keep aside
4. Make a fine paste of the coconut scrap, soaked cashews, poppy seeds and potukadalai
Method:
1. Heat oil in a thick bottomed wok, fry the aromatic spices
2. Now add the grounded onion-tomato paste and cook till done
3. Now add the chicken, and after 5 minutes add the turmeric powder, chilli powder and corriander powder along with required quantity of water
4. Now, when the masalas and spices have blended well with the chicken (takes approx. 10 minutes), add the garam masala powder and give a good mix
5. Add the coconut paste at this stage, and cook till the oil starts to separate
6. Now add salt, curry leaves and drizzle 2 tsps of oil on top, and cook for 2 more minutes
7. Garnish with finely chopped cilantro; Kozhi Kozhumbu is ready!
Preparation:
1. In 1/4 cup water soak the cashews and roasted poppy seeds for a while
2. Marinade chicken as mentioned above for 1-2 hours
3. Using less oil finely saute the chopped onion, tomato, Ginger-Garlic Paste, followed by fennel seeds. Cool, grind and keep aside
4. Make a fine paste of the coconut scrap, soaked cashews, poppy seeds and potukadalai
Method:
1. Heat oil in a thick bottomed wok, fry the aromatic spices
2. Now add the grounded onion-tomato paste and cook till done
3. Now add the chicken, and after 5 minutes add the turmeric powder, chilli powder and corriander powder along with required quantity of water
4. Now, when the masalas and spices have blended well with the chicken (takes approx. 10 minutes), add the garam masala powder and give a good mix
5. Add the coconut paste at this stage, and cook till the oil starts to separate
6. Now add salt, curry leaves and drizzle 2 tsps of oil on top, and cook for 2 more minutes
7. Garnish with finely chopped cilantro; Kozhi Kozhumbu is ready!
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