ERODE CHICKEN KUZHAMBU

To make this kuzhambu a special curry powder will be needed. The recipe for that curry powder is here.

CURRY POWDER:

Dry roast each and every spice separately and then grind them to a fine powder:

Coriander seeds- 1 kilo, cinnamon- 50 gm, cloves- 50 gm, fennel seeds- 50 gms, cumin seeds- 50 gm, peppercorns- 100gm, poppy seeds-100gm, ragi-1oogm, Bengal gram- 100gm, par boiled rice- 100gm, black gram with skin-50gm, annasi poo- a handful, maratti mokku- a handful, curry leaves- a handful, nutmeg-1

Ingredients:

Finely chopped small onion- 1 cup
Finely chopped tomato- 1 cup
Curry powder- 4 tsp
Salt to taste
Turmeric powder- half sp
Chicken pieces- 1 kilo
Chilli powder- 2 tsp
Oil- 4 tbsp
Curry leaves- a handful

Dry roast the following ingredients and then grind them to a fine powder.

Cinnamon-1, clove-2, fennel seeds- 1 tsp, poppy seeds- 1 tsp, peppercorns- 1 tsp, cumin seeds- 1 tsp, curry leaves- 1 arc

Grind the following to a fine paste:

Shredded coconut- 3 cups, fried sambar onions-10, 1` arc curry leaves

Procedure:

Heat the oil in a broad pan and add the chopped small onions and the tomatoes with the turmeric powder and the curry leaves and fry them well until they are mashed and the oil floats on the top. Add the fried powder and fry for a few minutes. Now add the chilli powder, curry powder and the chicken pieces with enough salt. Cook the chicken for 20 minutes. When they are almost done, add the ground paste and cook for further 15 minutes.