Wednesday, October 22, 2008

Chicken Kuzhambu/Curry

Chicken - 1/2 kg/1 pound
Small Onion - 25 nos. or 2 nos(if big onion) chopped
Tomato - 2 nos
Curd - 3 tsp
Ginger Garlic paste - 4 tsp
Turmeric powder - 3/4 tsp
Chilli powder - 1 tsp or as per need
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp(optional)
Cloves - 2 nos
Cinnamon - 2 inch(break into pieces)
Oil -4 tsp
Salt -1/2 tsp or as per need

Marination Method:

1. Wash chicken and drain water completely.
2. Add curd, 1/2 tsp turmeric powder, 2 tsp ginger garlic paste, 1/2 tsp chillipowder and mix well and leave it for 2 hours.

Marinate minimum for 2 hours. Don't marinate for more hours, because of curd the curry will become more sour.

Curry preparation:

1. Heat oil in a pan, add cloves,cinnamon and wait until it splutters.
2. Add onion and fry till golden brown.
3. Add one tsp of ginger garlic paste and fry until the raw smell of it gets off.
4. Add chopped tomato and fry till oil gets seperated
5. Add 1/4 turmeric powder, 1/2 tsp chilli powder, 1/2 tsp coriander powder, 1/4 garam masala and salt.
6. Add the marinated chicken and 2 cups of water and mix well.
7. Let it boil for 15 - 20 mins, and check if chicken is well cooked and you get a fine can stop cooking if you get enough gravy.
8. Finally add coriander leaves and change it to a bowl.


This type of chicken curry is a nice combination with idly, dosai, chappathi and rice.