CHICKEN KUZHAMBU-I

Ingredients:

Chicken-1 kg [cut into small pieces]
Onions-3[chopped finely]
Tomatoes-1 cup [chopped finely]
Ginger paste-1tbsp
Garlic paste-1tbsp
Chilli powder-1tbsp
Coriander powder-11/2tbsp
Shredded coconut-2 cups [grind finely to a paste]
Peppercorns-1sp
Cumin seeds-1sp
Fennel seeds-2sp
Raw rice-1 handful
Cinnamon-1sp
Cloves-4
Small onions-1/2 cup[finely chopped
Enough Cooking oil
Salt to taste
Turmeric powder-1sp
Chopped coriander and curry leaves
Oil-4tbsp+2 tbsp

Procedure:

Heat a pan and roast the rice, peppercorn, fennel seeds and he cumin seeds to a light brown colour. When cooled, powder them finely. Again heat the pan and pour the 4 tbsp oil. Add the onion and fry them to golden brown. Then add the tomato with the ginger and garlic pastes and the turmeric powder and fry them until they are mashed well and the oil floats on top. Add the chicken with 3 cups of water. Cook the chicken until it is half done. Add the chilli powder, coriander powder and the coconut paste with enough salt. Let the kuzhambu simmer for 10 minutes. Add the powder and mix well. Let the kuzhambu simmer on medium fire for another 5 minutes. The gravy must not be very thick. Water can be added to the required consistency. Heat a small pan and add 2 tbsp of oil. Add the cloves and the cinnamon. Then add the small onions and fry them well. Add the greens and mix well. Add this to the simmering kuzhambu and allow this kuzhambu boil for another 5 minutes.