Tuesday, 1 February 2011

Karaikudi Kozhi Kuzhambu - Karaikudi Chicken Curry

Karaikudi also called the capital of Chettinad, is the biggest city in the chettinad region. Some of the popular food in the chettinad cuisine are, Paal kozhukattai, Karupatti paniyaram, Adirasam, Poli, Chicken curry, fish curry and the list goes on. The two main ingredients which gives a unique flavour to this karaikudi chicken curry are the kalpasi(black stone flower) and Marathi moggu( kapok buds). Using gingely oil not only gives a nice flavour, but also helps in reducing the heat(chilly) in the curry, which is otherwise very spicy.
Ingredients
1. Chicken - 750gms
2. Onion - 2
3. Tomato - 2
4. Chilly+coriander powder - 1 1/2tsp
5. Turmeric powder - 1/2tsp
5. Gingely oil - 3tbsp (If chicken with skin and fat is used, reduce the quantity of oil)


Roast the following in 1/2tsp oil and grind to a paste
1. Red chilly - 4
2. Coriander seeds - 1tbsp
3. Ginger - 2inch piece
4. Garlic - 3 cloves
5. Cinnamon, cloves, cardamom - 4 each
6. Black stone flower(kalpasi) - 1 (See glossary)
7. Kapok buds (Marathi moggu) - 1 small piece (See glossary)
8. Star anise - 1(small)
9. Pepper - 1tsp
 10.Cumin - 1/2tsp
11. Curry leaves - 5 sprigs
12. Grated coconut - 1 1/2tbsp

For tempering
1. Mustard - 1tsp
2. Fennel - 1tsp
3. Curry leaves - few




Method
1. Heat gingely oil in a pan, add mustard, fennel and curry leaves.
2. When they begin to change colour, add finely sliced onions and saute', till it turns pink and crisp. Add chopped tomatoes, cover and cook until the tomatoes are soft.
3. Add chilly+coriander powder, turmeric powder, salt and stir well.
4. Add the chicken, stir, and after five minutes add the ground masala paste, mix well, add some water, cover and cook.
5. When the chicken is cooked, leave it on low heat for a few minutes, add curry leaves and coriander leaves for garnish. Serve this chettinad speciality with parotta, chappathi or dosai.






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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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