Kozhi Thengai Kozhambu

Ingredients list for Kozhi Thengai Kozhambu

• 1 (800 grms) Chicken
• 1 cup Coconut scraped
• to taste Salt
• 4 tablespoons Oil
• 2 Star anise
• 2 Bay leaves
• 10-12 Curry leaves
• 1/2 teaspoon Turmeric powder
• 25 Sambhar onions peeled
• 1 inch piece Ginger chopped
• 12 cloves Garlic chopped
• 10 Green chillies chopped
• 2 Dried red chillies broken
• 2 tablespoons Coriander seeds

Method

1. Clean and cut the chicken with the bones into medium size pieces (approximately twenty to twenty four pieces). Rub in the turmeric powder and little salt.
2. Heat two tablespoons of oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with a little water.
3. Heat the remaining oil in a deep pan, add the star anise and bay leaves and sauté for half a minute.
4. Add the curry leaves and the marinated chicken. Sauté on high heat to seal the surface of the chicken pieces.
5. Add the masala paste and mix thoroughly. Add one and a half cups of water and simmer till the chicken is almost cooked.
6. Adjust salt to taste, stir well and simmer till the chicken is completely done and the gravy thickens to the required consistency.

Nutrition Info