Yet another Chicken Recipe J
. This recipe is 100 % village style. Taking you to the roots of the village
through this recipe. No ready mix powder - All freshly roasted and ground and Gingely Oil-That
brings the taste to this recipe.
Ingredients
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Cumin Seeds
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Method:
1. Wash Chicken thoroughly. Apply turmeric powder and keep aside.
2. Heat a kadai. Fry Coriander seeds, Pepper, Cumin seeds, Red Chilli without any oil and keep aside.
3. Heat a kadai. Add 2 tbl spn of gingelly oil. When it is hot, add shallots, 1 Handful of curry leaves, Ginger,Garlic,Tomato and sauté until the onion turns transparent. Let it cool.
4. Now make a fine powder of the ground spices using a mixer. Add the items fried in 3 also to this and make a fine paste.
5.You can add as much water as you want while grinding.
6. Heat a big pan and 3 to 4 tblspn of Gingelly oil.
7. When it is hot add mustard seeds, Fennel seed, cloves and cinnamon. Do not add these spices more. They will suppress the taste and aroma of the kuzhambu.
8.To this add 5 to 6 shallots and saute. Add the chicken pieces to this and fry well.
9. Add a tea spoon of rock salt to the chicken and saute well.Chicken leaves water.
10. When the color of the chicken changes add the ground paste with more water and add salt.
11. The gravy should not be thick. It should be running as rasam.
12. Close with a lid and let it boil.
13. Check now and then if the chicken has cooked.
14. Once the chicken is cooked add the coriander leaves and serve hot.
15. A perfect combination for Idli and rice
1. Wash Chicken thoroughly. Apply turmeric powder and keep aside.
2. Heat a kadai. Fry Coriander seeds, Pepper, Cumin seeds, Red Chilli without any oil and keep aside.
3. Heat a kadai. Add 2 tbl spn of gingelly oil. When it is hot, add shallots, 1 Handful of curry leaves, Ginger,Garlic,Tomato and sauté until the onion turns transparent. Let it cool.
4. Now make a fine powder of the ground spices using a mixer. Add the items fried in 3 also to this and make a fine paste.
5.You can add as much water as you want while grinding.
6. Heat a big pan and 3 to 4 tblspn of Gingelly oil.
7. When it is hot add mustard seeds, Fennel seed, cloves and cinnamon. Do not add these spices more. They will suppress the taste and aroma of the kuzhambu.
8.To this add 5 to 6 shallots and saute. Add the chicken pieces to this and fry well.
9. Add a tea spoon of rock salt to the chicken and saute well.Chicken leaves water.
10. When the color of the chicken changes add the ground paste with more water and add salt.
11. The gravy should not be thick. It should be running as rasam.
12. Close with a lid and let it boil.
13. Check now and then if the chicken has cooked.
14. Once the chicken is cooked add the coriander leaves and serve hot.
15. A perfect combination for Idli and rice
Tip:
1. Be generous in adding Gingelly Oil,curry leaves and coriander leaves.
2. The rasam is a good cure for cold. Mix with fresh gingelly oil and drink as such
3. Reduce red chilli and add more pepper.
4. Do not dd more onions.Or you will get thick kuzhambu instead of rasam.
5.If you prefer you can extract milk rom coconut and add beore adding coriander leaves.Give a quick boil and turn off the stove.
1. Be generous in adding Gingelly Oil,curry leaves and coriander leaves.
2. The rasam is a good cure for cold. Mix with fresh gingelly oil and drink as such
3. Reduce red chilli and add more pepper.
4. Do not dd more onions.Or you will get thick kuzhambu instead of rasam.
5.If you prefer you can extract milk rom coconut and add beore adding coriander leaves.Give a quick boil and turn off the stove.
