Karaikudi Kozhi Kuzhumbu/Chicken Curry

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.

For cabbage kootu

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.

Add tomato and dhal.

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.

For saffron rice
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.