Monday, June 24, 2024

Karaikudi Kozhi Kuzhumbu/Chicken Curry

Karaikudi chicken curry, a delightful South Indian dish from Tamil Nadu's Chettinad region, is famed for its bold, spicy, and aromatic flavors. But have you explored "Ms. Nava's" take on this classic? Isn't cooking more about infusing your unique touch than simply following recipes? While I stay true to the essential spices for authenticity, my Malaysian Karaikudi Chicken Curry offers a distinct twist (CHANDIGARH MARVELS & NEW DELHI SOUL).

Imagine relishing tender chicken pieces in a luscious, spicy, and tangy curry atop fragrant saffron rice, alongside Cabbage Kootu (Cabbage Dal). Doesn't it tempt your palate with its myriad of flavors and enticing aroma? Ready to give it a try and perhaps send a heartfelt thanks to Ms. Nava for her delightful recipes? 

Karaikudi Kozhi Kuzhumbu (Chicken Curry)
For the chicken
I chicken - cut into bite sizes
1 tbsp turmeric powder
1 tbsp yogurt 
Mix these ingredients, set aside. 

For the curry paste
4 dried red chilies
½ tbsp coriander seeds
1 cinnamon stick
3 cloves
1 tsp fennel seeds
1 tsp black pepper seeds
1 tsp poppy seeds (kas-kas)
2 tbsp fresh grated coconut
2 sprigs curry leaves
Dry roast these ingredients until fragrant. Blend with enough water to form a smooth paste.
Other ingredients
¼ cup mustard oil
1 tsp black mustard seeds
7 shallots, thinly sliced
Salt, to taste
Water, as needed

Heat mustard oil in a pan.
Add black mustard seeds and allow them to splutter.
Add shallots and sauté.
Stir in the prepared curry paste, cook till aromatic and oil splits.
Add chicken pieces and stir in.

Pour enough water to cover the chicken and simmer.
Season with salt to taste.
Reduce heat and simmer until the gravy thickens and the chicken is fully cooked.

Cabbage Kottu (Cabbage Lentil)
½ medium-sized cabbage, sliced
¼ cup masoor dal, rinsed
1 medium-sized tomato, sliced
2 bay leaves
1 tbsp ginger paste
Some coriander leaves, chopped
1 tbsp coconut oil
Salt to taste
Water, as needed

Heat coconut oil in a pan.
Add ginger paste and sauté until fragrant.
Add sliced tomatoes and rinsed masoor dal.
Stir well.
Pour ½ cup of water, add bay leaves, and season with salt.

Cook until the dal becomes mushy.
Add sliced cabbage and stir to combine.
Simmer until the cabbage is tender.
Off the heat and combine in with coriander leaves.

Saffron Rice
2 cups Pusa Gold Basmati rice, rinsed
¼ tsp saffron strands
Salt to taste
3 cups water

Combine rinsed rice, saffron strands, salt, and water in a rice cooker.
Cook according to the rice cooker instructions.
Once cooked, fluff up the rice. 

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