Gramathu Kozhi Kuzhambu/Country Style Chicken Curry
Country style chicken curry is one of my favorite way to cook a chicken gravy. The flavors of it is enhanced with the fresh ground masala, and the amount of shallots used. This goes well with idly, dosa and hot steaming rice. There is no coconut used in this gravy, yet the gravy turns out to be more delicious with all flavours seeped inside the chicken. I Would suggest you to cook the gravy on a earthen pot to get the authentic taste of it.
For the Masala Coriander Seeds 4 tablespoon Red chillies 15 Cumin 1 tablespoon Fennel Seeds 3/4 tablespoon Pepper corns 1 tablespoon Cinnamon Sticks 1 inch piece Poppy seeds 1 tablespoon Shallots 15 Garlic 10 Cloves Ginger 2 inch piece Curry leaves 2 sprigs Turmeric Powder 1/2 teaspoon
Gingelly oil 2 tablespoon
For Gravy Gingelly Oil 7 tablespoon Fennel seeds 1 teaspoon Stone Flower(kalpaasi) 2 Shallots 10 Onion 2 chopped Garlic 6 cloves
Curry leaves 2 Sprigs Tomato 2 chopped Chicken 3/4 kg Turmeric 1/2 teaspoon Salt as needed Coriander leaves 4 tablespoon
How to start?
Heat a kadai and dry roast all the ingredients given under " For the Masala" except shallots, garlic, ginger, curry leaves. Set aside and let it cool. Add turmeric powder to the dry roasted ingredients.
Add 2 tablespoons oil in the same kadai, and fry the shallots, garlic, ginger and curry leaves until the shallots turn golden brown. Grind this mixture along with the dry roasted ingredients into a smooth paste by adding water.
In a wide earthern pot, heat 7 tablespoons of gingelly oil. Once the oil is hot, add fennel seeds, and kalpassi. Now add the shallots, garlic, and onions. Fry until the onions turn translucent. Add tomatoes, salt and cook until the tomatoes turn mushy. Add the ground masala, and fry for a minute. Now add 3 cups of water and the cleaned chicken.
Mix well and check for salt. Close the pot with a lid and allow it cook for 30 minutes on low flame. Switch off the flame once oil floats on top and the chicken is well cooked. Garnish with coriander leaves and serve hot with rice.