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Naatukozhi Kuzhambu Country Chicken Curry
Naatukozhi Kuzhambu Country Chicken Curry

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The ingredients needed to make Naatukozhi Kuzhambu Country Chicken Curry:
  1. Get 1/2 kg Country Chicken pieces
  2. Take 1 tsp Turmeric powder
  3. You need 1 tsp Castor Oil
  4. Prepare 1 1/2 tsp Ginger garlic paste
  5. Prepare 3 tsp Sesame Oil
  6. Use 3 tsp Coriander seeds
  7. Prepare 1/4 tsp Fennel seeds
  8. Use 1 tsp Cumin seeds
  9. Take 6 Pepper corns
  10. Prepare 5 Dry Red Chillies
  11. Use 5 Fenugreek seeds
  12. Provide 1/4 inch Cinnamon stick
  13. Provide 2 cloves
  14. Use 2 tsp Curry leaves
  15. Use 10-15 Shallots
  16. You need 1 Small size Tomato roughly chopped
  17. You need 1/4 cup Grated Coconut
  18. You need 1 Green Chilli
  19. You need to taste Rock Salt
  20. Get As needed Water
  21. Use 3 tsp Coriander leaves
  22. Take For Tempering
  23. Use 1 tsp Coconut Oil or Sunflower Oil
  24. You need 1/4 tsp Mustard seeds
  25. You need 5 Shallots roughly chopped
  26. Provide 2 tsp Curry leaves
Instructions to make Naatukozhi Kuzhambu Country Chicken Curry:
  1. Wash the chicken pieces twice by adding some turmeric powder.
  2. In a pressure cooker, add chicken pieces, 1/2 tsp Turmeric powder, ginger garlic paste and castor oil. Cover and cook for 7 whistles.
  3. Open the cooker lid once the pressure goes off.
  4. In a kadai, add 1 tsp Sesame Oil, coriander seeds, fennel seeds, cumin seeds, peppercorns, red chillies, fenugreek seeds, cinnamon, cloves and curry leaves. Fry it in medium flame till we get a nice aroma from it or till it turns light brown colour. Transfer to a bowl. Cool it completely.
  5. In the same kadai, add 2 tsp Sesame Oil and shallots. Saute in medium flame till it becomes translucent. And then add tomatoes and saute for 5 mins. Transfer to another bowl. Cool it completely.
  6. Add the 1st roasted items in a mixie grind it to a powder. Then add the onion tomato mixture, grated coconut,1/2 tsp Turmeric powder, green chilli and grind to a smooth paste by adding water gradually.
  7. In a currypan, add the cooked chicken along with that water and add the ground paste. Add salt and required water. Mix well. Cover with a lid and cook till raw smell goes off and chicken gets cooked.
  8. In a tadka pan, add the ingredients given for tempering. Saute till shallots becomes translucent. Add this to the Kuzhambu or Curry. Mix well.
  9. Garnish with coriander leaves. Now it's ready to serve hot with rice, idli and dosa.

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