KOZHI KUZHAMBU

Ingredients

• Chicken -250gm
• Onion -100gm
• Tomato -50gm

Green chilli -30gm

• Garlic -15gm

Ginger -15gm

• Bay Leaf – 3 nos

Coconut Paste -25gm

Turmeric Powder -5gm

• Coriander leaves -1bunch
• Salt -to taste

Potatoes -125gm

Chef of the day: Nischal Chandra(BCTCA 1st sem)

To Roast & Grind

Dry red chillies -20gm

• Coriander seeds -25gm

Raw rice -15gm

Black pepper corns -15gm

Cumin seeds -15gm

Fennel seeds -10gm

Poppy seeds -15gm

Channa dal -15gm

• Cinnamon -15gm

Cloves -10gm

Cardamon -10gm

Dry Coconut -25gm

For Tempering

• Oil -45ml

Mustard seeds -10gm

• Bay Leaf -10gm

Curry leaves -1 sprig

Procedure

1. Wash and marinate chicken with chilli powder, turmeric powder, salt and mix everything well, cover and keep aside.
2. Heat a pan, dry roast all the dry ingredients, Cool for 15-20 mins and grind it to a coarse paste.
3. Heat oil in a pan, add mustard seeds allow to pop, then add bay leaves.
4. Add ginger garlic paste & curry leaves and stir fry for a minute.
5. Now add finely chopped onions and sauté till golden brown.
6. Add chopped tomatoes and sauté until it turns soft.
7. Add marinated chicken, ground masala paste, salt and cook on a medium flame.
8. Add coconut paste, adjust water to desired consistency then cook till chicken gets soft and tender.