KOZHI KUZHAMBU recipe from students of IIHMCA

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.