This chicken curry goes out good with Idli, dosa and chapathi

Chicken kuzhambu for Idli and dosa

Ingredients:

• Chicken – ½ kg
• Coconut – 2 tbsp
• Onions – 2 nos
• Red chillies – 5 nos
• Black Peppercorns – 1 tsp
• Cumin seeds – 1 tsp
• Garlic – 5 cloves
• Ginger – 1 “ inch stick
• Coriander seeds – 1 tsp
• Cloves – 2 nos
• Cinnamon – 1 “ inch bark
• Star Anise – 1 no
• Methi seeds – ¼ tsp
• Tomato – 1 no
• Mustard seeds – ¼ tsp
• Fennel seeds – 1 tsp
• Poppy seeds – ½ tsp
• Curry leaves – a strand
• Oil – 1 tbsp
• Salt to taste

Prepartion:

• Dry roast coconut, red chillies, coriander seeds, cumin seeds, garlic, ginger, cloves, cinnamon, star anise, methi seeds, peppercorns, fennel seeds and poppy seeds. Leave it to cool.
• Grind them to fine paste by adding little water.
• Finely chop onions into small pieces and tomato to medium size.
• Heat oil in a kadai. Put mustard and curry leaves, wait till they crackle.
• Put onions and fry till they are golden brown.
• Pour in the paste and salt. Fry them till the raw smell goes off.
• Put the chicken and fry them for 5 mins.
• Pour in the water and allow it to boil.
• Put tomatoes and cover with the lid. Allow the chicken to cook.
• Remove from fire, when the chicken is cooked.

Serve hot with Idli, dosa, appam, idiyappam, chapathi and so on.