Chicken Curry(kozhambu)

Its Sunday afternoon and everyone wants to eat a heavy meal as its the only day we get to eat our stomachs full and have a lazy afternoon nap. Is there a better option than a spicy chicken gravy that can be eaten with rice or chapathi or ragi balls (kali).




3/4 kg chicken cut to small 1 inch pieces
Cardamom – 2 big
Bay leaf – 2 medium
Curry leaves – 10
Onions – 4 medium sized
Tomatoes – 5 medium sized
Ginger garlic paste – 3 tsp
Kozhambu melagai thool – 4 tsp
Chicken masala powder – 1tbsp
Water 3 cups
Coconut milk – 1 cup
Salt to taste



Cut onions length wide keep separately. Puree the tomatoes and keep aside
In a heavy bottom vessel add 2 tbsp of oil. Once the oil heats up add the spices, curry leaves & onions and sauté till onions  become translucent.
Add the ginger garlic paste and fry till the raw smell goes off.
Now add the chicken and toss adding termeric and salt and cook covered for 9-10 mins till the chicken is half cooked.
Add the tomato puree and sauté till oil separates from the gravy.
Add chilli powder(kozhambu melagai thool) and chicken masala powder and add water and cook it for another 15 mins.
Finally add in the coconut milk and cook for another 5 mins or till the gravy becomes nice and thick.
Garnish with coriander leaves and serve hot qith chapathi or rice.


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