Chicken Curry/Kuzhambu

This is the chicken curry Amma makes at home. There are a number of ways to make chicken curry, and every family has their own recipe, but in our hometown we make it this way. I also use few different recipes for making chicken dishes, but I think this is the best recipe. When we were little, Amma used to make this every Sunday and on special occasions. When I make this chicken curry for gatherings, I always get compliments and friends ask for the recipe. So, for everyone asking, try this recipe and send your feedback!

Ingredients

Chicken ———————————– about 2 lb
Potato————————————— 1 small (peeled and cut it into cubes)
Coconut milk ————————– 1/2 cup
Shallots ———————————— about 1 lb (finely chopped)
Ginger ————————————– 3″ size (cut it into thin pieces)
Garlic gloves ————————— about 15
Chili powder ————————— 1 1/2 tsp
Kashmiri chili powder ———- 1/2 tsp (optional)
Turmeric powder ——————- 1/2 tsp
Coriander powder —————— 3 tsp
Garam masala ———————— 1/2 tsp
Salt to taste
For Grinding
- Grated coconut —————— 3/4 cup
- Whole pepper corn ———– about 10
- Curry leaves ———————– 3 springs
For Tempering
- Fennel seeds ———————- 1/4 tsp
- Bay leaves ————————— 2
- Star anise —————————- 2 pods
- Cooking oil ————————– 1 tbsp
For Seasoning
- Cumin seeds ———————– 1/2 tsp
- Dry chilies ————————— 3
- Curry leaves ———————— 2 springs
- Cooking oil ————————– 1 tbsp

How To make

First clean the chicken, add half of the chili powder, coriander powder, turmeric powder, mix them together and keep it for 30 minute to marinate
In a small pan add the grated coconut, 3 springs of curry leaves, peppercorns and roast them until golden brown
Then grind the roasted mixture into a fine paste and keep it aside
Heat a tablespoon of oil in a heavy bottom pan on medium heat
Add the bay leaves, fennel seeds and the star anise
Then add the shallots and saute until it becomes golden brown
Now add the marinated chicken, potato, ginger and garlic pieces
Close with lid and cook for about five minutes
Now add half of the coconut milk, salt and the spices and cook for couple more minutes
Then add the ground coconut paste and add about two cups of water
Cook it until it becomes a little thick gravy
Switch off the stove and add the leftover coconut milk
Now do the seasoning as below
In a small pan heat a table spoon of oil, then add the cumin seeds, dry chilies and curry leaves
Add this into the chicken curry
Now the tasty chicken curry is ready to serve