
Preeth C.Vijay
Chicken Gravy/ Chicken Kuzhambu
This happens to be my simple version of chicken gravy, with coconut and peanut/ cashew paste as of the main ingredient that gives a smooth creamy texture and definitely a distinct flavor to the recipe

Ingredients
Chicken 1/2 kg
Onion 2 finely chopped
Tomato 2 finely chopped
Ginger garlic paste 2 teaspoon
Turmeric powder 1/4 teaspoon
Chilly powder 1 tablespoon
Coriander powder 2 tablespoon
Garam masala 2 teaspoon
Oil 4 tablespoon
Cinnamon 1 inch piece
Cloves 2
Bay leaves 1
Coriander leaves
To grind
Grated coconut 1/4 cup
Cashew or peanuts 2 tbsp
Garlic 5 cloves
Shallots 4
Fennel seeds 2 tsp
Grind all these into a thick paste
How to start?
In a kadai heat oil, add in cinnamon, cloves and bay leaves followed by onion and ginger garlic paste. Once onion is gets translucent, add tomato and saute for 4 minutes. Mash the tomatoes well, add in the dry spice powders and give it a mix.
Now add the freshly ground masala and fry for few minutes. Add chicken at this stage. Add in one cup of water or as desired to what consistency you need the gravy to be.
Let it cook in medium high flame for 15 minutes. Add chopped coriander leaves. Check if the chicken is cooked. Simmer for 5 minutes and let the gravy ooze out oil.
This gravy goes well with rice, roti and idli, dosa, idiyappam.