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Chicken curry / Chicken kuzhambu for Idli and dosa

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

Chicken kuzhambu for Idli and dosa

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.