Velan's Cuisine Extraordinaire

[mappi]

Kozhi Kurma (Chicken Gravy)

Chicken with bones 1/2 kg

Cut chicken into medium size pieces. Break bones into two. Don't seperate meat from bones. Slice the meat around the bones. Clean the meat in running warm water. Drain and keep it aside.

Coconut Paste

1/2 cup grated coconut
1 teaspoon pepper seeds
1 teaspoon cummin seeds
1/2 fennel seeds (Somb)

Grind them all into a fine (Thick) paste. Add water if necessary.

Ginger-Garlic-Green Chilli Paste

Grind them into a fine paste. I used 2 green chillis, add more or less according to your taste.

Ingredients

1 medium size onion finely choppes
2 Medium size tomatoes finely chopped
2 Tablespoon cooking oil (I use Kadalai Yennai)
4 cloves
Cinamon sticks
3 Carmadon with skin, crushed
Coriander leaves
Curry leaves (10 numbers)

1 teaspoon corriander Powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder (use more or less according to your taste)
Salt

Preparation

Done over high flame, adjust flame as required.

1/ Heat oil in pan and add cloves, cinamon & carmadons. Fry for a minute to get the spicy odour, then add chopped Oninons. Fry onions until golden, try not to burn them.

2/ Add ginger-garlic-green chilli paste and fry for a minute to remove the rawness. Add curry leaves and mix well.

3/ Add corriander, turmeric, red chilli powder & salt. Mix well.

4/ Add tomatoes and fry them until the mix is dry. The Tomato-Onions should be deep fried until the oil seeks out.



5/ Add chicken pieces and coat them well with the Tomato-Onions. Stir for two minutes in high flame (or) until the meat truns white. Cook the chicken for 8 minutes, covered with a lid over low flame. No need to add water, the meat will ooze water which is enough.

6/ Remove lid, stir. Add the Coconut Paste and mix well for a minute.

7/ Add 1 cup of water (more or less according to the thicken you wish to get) and bring it to a boil. Cook the chicken for 10 minutes, covered with a lid over low flame (or until the meat is fully cooked).

8/ Put off the flame. Garnish with chopped corriander leaves and leave the gravy covered with the lid for 5 minutes before serving.



With Chukka Roti - roll chapathis and cook them on a very hot Iron Tawa without adding oil. Spin them with the tip of your fingers to fluff it (not really a Fulka though, but a sort of) and turn it constantly until well cooked.