Chicken Kuzhambu

It is a delicious chicken kuzhambu made with fresh ingredients. For us, my mom used to prepare freshly grounded masala by using hands (ammikal). Small onion / Pearl onion are the key for this dish. This dish has some specialty, there is all the masalas are grinded at home. Adjust spice level to your taste. It’s our family favorite dish.

   

Ingredients

Chicken – ½ kg

Small Chopped Onions – 2 cups

Chopped Tomato – 1 1/2 cups

    Chopped Potato (big pieces) – 2 cups

    Boiled Eggs - 4

Ginger garlic Paste – 1 tsp

Chopped Coriander – ¼ cup

Chilli Powder – 2 tsp

Coriander Powder – 2 tsp

Turmeric Powder – ½ tsp

Salt to taste

Oil – 2 tsp

To Grind

Fennel Seeds – 1 tsp

Cumin Seeds – 1 tsp

Garlic – 4 pods

Black Pepper Seeds – 1 tsp

Grated Coconut – ¼ cup

To Temper

Vengaya Vadagam – 1 tsp

Curry Leaves – few

Coriander leaves – few

Oil

Method

Take all the ingredients under to grind and roast it. Cool them fully and grind it into a fine paste.

Clean and wash the chicken and cut into small pieces. Then take all the ingredients to get ready for cooking.

In a kadai, heat oil then add all the ingredients mentioned below to temper.

Then add chopped onions and fry till it becomes mushy. Now add the chicken pieces, ginger garlic paste, and salt then fry for 5 min.

Once the chicken has changed in color, then add potatoes, chopped tomatoes and close the lid then keep cook for about 5 minutes.

Once it done, add chilli powder, turmeric powder, coriander powder and water then keep cook for another 10 minutes.

Then add boiled eggs, grinded masala and keep cook for about 10 min on a low flame.

Bring it to boil, adjust salt to taste. Add the chopped coriander leaves and mix it well.

Let the kuzhambu be in the kadai, covered. This will make this dish drip out oil.

In pan heat oil, add vengaya vadagam, curry leaves then fry for about a minute and mix it with chicken kuzhambu.

This gives a fresh aromatic and makes this dish as so flavorful.