Kongu Nadu Kozhi Kuzhambu / Chicken Kuzhambu From Kongu Cuisine / Spicy Chicken Curry

Hello folks,
Hope u all had a wonderful weekend n the US people definitely had a fun filled 4th July Celebration. We too enjoyed this 4th July celebration. We had a wonderful Festival in our City to celebrate the Independence day, it was so colourful n grand festival, my kids enjoyed it to the core. I wanted  to share some pictures of that Grand Festival here and took my SLR too but there was too much crowd than i expected and it was really tough to manage my energetic boys running here n there, so couldn't able to take pics but we had good time there :)
Now coming to the recipe Kongu Nadu Kozhi Kuzhambu, a spicy n flavorful Chicken Kuzhambu popular in the Kongu region, Western Part of Tamil Nadu- Coimbatore, Erode, Namakkal, Karur, Dharmapuri & including Salem( My Home Town) districts. Kongu Nadu recipes uses more Spices like Chettinad Cuisine and use freshly roasted n prepared masala/spice powders in their recipes. Full of flavors and taste and spicy too.

This Kozhi Kuzhambu recipe was shared by my neighbor Grandma to my Mom and from her i got it. Just to add a variety to my Chicken Recipes/Non Vegetarian recipe index I tried this long back, turned out so good n we loved it a lot. As you see the colour of the kuzhambu looks so appetizing, its all made of freshly roasted and ground masala. This country style chicken curry is so aromatic, spicy n tasty than the regular one with store bought spice powders. I did not use any chicken curry masala powders here. But i used big onions and slightly altered the recipe to the available ingredients here without compromising the authentic taste n flavor. The procedure may sounds bit lengthy n hard but definitely its worth to try to enjoy this authentic regional chicken curry. We had it with Idlis for breakfast n with rice for lunch. It tastes great with both idly/dosa n rice but i loved it with hot idlis. Now off to the recipe...

Ingredients

1. Chicken        1 lb or 500 gm (whole chicken cut into small pieces)
2. Onion      1 medium (finely chopped)
3. Tomato       2no.s chopped
4. Ginger garlic paste       1tbsp
5. Turmeric powder       1/4 tsp
6. Salt     to taste
7. Cilantro     2-3 tbsp (chopped)

To Roast & Grind

1. Oil    1 tsp
2. Dried Red chilies       8-10 no.
3. Coriander seeds        2 tbsp
4. Black pepper corns     1tsp
5. Cumin seeds          1/4tsp
6. Fennel seeds         1 teaspoons
7. Poppy seeds    1/4 tsp
8. Cloves             4no.s
9. Cinnamon         2 " stick
10. Coconut           1/2 cup (grated or shredded)
11. Pearl onion/chinna vengayam          8-10no. Or 1small sized onion chopped

To temper

1. Oil 1tbsp
2. Mustard seeds        1/4 tsp
3. Fennel seeds     1/4 tsp
4. Curry leaves      1sprig

Method

• First wash chicken pieces thoroughly then drain the excess water and marinate the chicken pieces with turmeric powder & 1/2 tsp chilli powder and keep aside.
• Then heat 1/2 tsp oil in a small pan, add coriander seeds, cumin seeds, fennel seeds, poppy seeds, cinnamon, clove, pepper corns and dry red chillies and roast in medium heat for 1-2 minutes or until flavor comes.
• Once done then transfer the content to a plate and to the same pan add remaining 1/2 tsp oil and add small onions and coconut and roast in medium heat for 1-2 minutes.
• After that grind all the roasted ingredients(spices,coconut & onions) using 1/4 cup water to a smooth paste and keep aside.
• Now heat 1 tbsp oil in a kadai or u can cook it in pressure cooker also, when it heated add mustard seeds allow to splutter then add fennel seeds let it splutter then add curry leaves and chopped onions and saute till the onions turns light golden brown.
• And then add ginger garlic paste and saute till the raw smell leaves and then add chopped tomatoes and saute till mushy.
• Then add chicken pieces and ground masala paste and saute the chicken with masala for 3-4 minutes in medium high heat.
• After that add enough water(to desired consistency) and enough salt and bring it to boil and cook till the chicken gets cooked and the masala smell leaves or simply pressure cook for 1-2 whistles.
• That's it..Spicy & Tasty Kongu style Chicken Kuzhambu ready.  Garnish with fresh cilantro n curry leaves & serve hot with Idly/Dosa or with plain rice.

Notes:

If u increase the chicken quantity then increase the spices level, the above mentioned spices level with give u a hot/spicy chicken kuzhambu. So adjust or reduce lil' to your taste or spice level.

If u have time n patience, then roast onions, coconut n spices separately and grind together.

Instead of broiler chicken, u can use country chicken for the authentic taste n flavor.