Kozhi. Chicken. Ayam. My other half-half's, one of his enemies. Enemy as in he does not eat chicken. Why, if you are asking me? As far as I know, like a Tamil movie sentimental and emotional roller coaster story. Back then those days, when he used to follow his mum to central market where he has been seeing how chicken were slaughtered, life chicken of course, from there on, the chicken (Sweet Chilli Chicken, Sesame Chicken, Indian Masala Chicken Curry & Butter Chicken) bulb lighted in him for he himself deciding that no more chicken in his life. What an Indian story right? Beats me. Pretty much says it all why I cook chicken (Cashew Masala Chicken, Chicken Devil Curry & Indian Chicken Curry) when he is away or I cook for my friends. Karaikudi Kozhi Kozhumbu/Chicken Curry. Utterly spectacular. Trust me. And when paired alongside Cabbage Kootu and Saffron Rice, oh my goodness. Mouthwatering right?
Ingredients
For chicken
1
whole kampong chicken (about 450g) – cut into bite sizes
½
tbsp. turmeric powder
½
tbsp ginger paste
½
tbsp garlic paste
1
tbsp yogurt
**mix
all these together and set aside
For
the curry paste
4
dried red chillies
½
tbsp coriander seeds
1
cinnamon
3
cloves
1
tsp fennel seeds
1
tsp black pepper seeds
1
tsp kas-kas/poppy seeds
2
tbsp fresh grated coconut
2
sprigs curry leaves
**dry
roast these ingredients to release aroma and blend with enough water for a
smooth paste
Other
ingredients
¼
cup mustard oil
1
tsp black mustard seeds
7
shallots – slice thinly
Salt
for taste
Enough
water
Method
Heat
oil.
Saute
shallots and splatter in mustard seeds.
Add
curry paste.
Fry
and cook over low heat till aromatic and oil splits.
Add chicken.
Stir
in.
Pour
enough water to cook chicken and for gravy.
Season
with salt
Cook
till gravy is thicken as well as chicken is cooked.
Dish
out.
½
medium size cabbage – slice
¼
cup masoor dhal - rinse
1
medium size tomato – slice
2
bay leaves
1/2
tbsp ginger paste
Some
coriander leaves – slicegin
1
tbsp coconut oil
Salt
for taste
Method
Heat
oil.
Saute
garlic paste.
Stir
in.
Pour
½ cup of water, add bay leaves and dhal.
Stir
and cook till mushy.
Add
cabbage and season with salt.
Simmer
to soften cabbage.
Off
the heat and combine in coriander leaves.
2 cups Pusa Gold Basmati rice (wash and rinse)
1/4 tsp saffron strands
Salt
to taste
3
cups of water
Method
Add
all ingredients in the rice cooker, stir, cook and fluff up thereafter.
OMG it is so drooling.. Lovely curry with a blend of flavours:)
ReplyDeleteName karaikudi has made me drool. Superb combo for lunch
ReplyDeleteJust cant stop drooling..this chicken curry looks so tempting..drooling here ...
ReplyDeleteSo lovely dish ... can smell already
ReplyDeleteCurry is always great, esp. in the cold season. This looks mouthwatering, Nava.
ReplyDeleteyummy
ReplyDeleteThis is totally Indian style comfort food.. super yumm need to note down the recipe.. Thanks fr sharing
ReplyDeleteIt sure looks tasty
ReplyDeleteI am mouthwatering here....!!! I feel to grab this chicken curry and rice...!
ReplyDeleteFlavorful curry Nava!1
ReplyDeleteLooks like a great combination, dear! Happy hoidays! xoxo
ReplyDeleteChicken curry looks absolutely delicious! I love the look of the rice too!
ReplyDeleteHappy holidays!
I am going to try the chicken curry for sure.
ReplyDeleteYummy...will try it today :)
ReplyDeleteBowl please ready to eat delicious it looks
ReplyDelete