Health for life

Chettinade cuisine, one of the famous cuisine i have seen rarely people saying no. This cuisine have so many authentic foods with wonderful flavours,especially my better half fond for their dishes. Being a Pondicherrian,i have been pampered from my younger age with chettinad style cuisine, coz our pondicherry cuisine is a medley of many cuisines and most of our dishes will have a chettinad touch in it. Obviously if am cooking chettinad style foods at home, my family will wait eagerly to taste them.

Coming to this chicken kuzhambu, i prepared it few days back and i thought that i have already posted in my space, thank god i checked my recipe index before a month and i found that am yet to post our family favourite chettinad chicken kuzhambu,when i prepared this time i immediately clicked few pictures and here am posting it today.This gravy goes awesome with any kind of foods, serve it with rice or rotis. Am sure everyone at home will definitely love this delicious curry. A real feast for any chicken lovers like me.Sending this fingerlicking kuzhambu to Lakshmis Tried & Tasted- Chettinad Cuisine.



1kg Chicken
20nos Shallots /big Onion (chopped)
2nos Tomatoes(chopped)
10nos Garlic pods
1tbsp Ginger garlic paste
1tbsp Coriander powder
1tbsp Lemon juice
1/2tsp Turmeric powder
2tbsp Coriander leaves (for garnishing)

Fresh Masala:
2tbsp Coriander seeds
8nos Dry red chillies
1tsp Fennel seeds
1no Cinnamon stick
2nos Cloves
2nos Cardamom seeds

Coconut paste:
1/4cup Coconut (grated)
1tsp Poppy seeds
1tsp Fennel seeds

Seasoning:
2nos Cinnamon sticks
2nos Cloves
2nos Cardamoms
1tsp Fennel seeds
2nos Bay leaves
Few Curry leaves

Heat a cooker and add enough oil, fry all the ingredients from the list for seasoning.

Meanwhile dry roast all the ingredients for masala and grind as fine paste with enough water.

Once the whole spices get ftried,add the ginger garlic paste and stir for few minutes.

Now add the chopped onions, garlic, tomatoes one by one and saute until the veggies get cooked.

Add the chicken pieces with turmeric powder to the cooking veggies and saute for few minutes until the chicken pieces release some water.

Add the freshly grounded paste and coriander powder, mix everything well,add enough water and cook for few minutes..put off the stove.

Grind the ingredients given for making the coconut paste and keep aside..

Open the cooker and add the grinded coconut paste, cook for few minutes.

Add enough water for the gravy, or coriander powder in case the gravy looks watery and cook for few minutes.

Finally put off the stove and add the lemon juice.

Garnish the gravy with coriander leaves..

Enjoy hot with rice or rotis..

Related Posts : chettinad, chicken, gravy, kuzhambu