Friday, August 21, 2009

Chetinaad Kozhi Kozhambu (Chetinaad Style Chicken Curry)

Best Blogger Tips
I visited Dakshin (the restaurant in ITC Sheraton) with a colleague of mine a few weeks back. All these months in Delhi had gone by eating punju food and even when I went out with family or clients it was the usual kebab and tikka fare. The evening at Dakshin made me realize how much of good food from down south I had missed in the past few months.

Chetinaad Kozhi Kozhambu


Chicken - 500 Gm
Onions, finely chopped - 200 Gm
Tomatoes - 250 Gm
Ginger Garlic Paste - 5 Tblsp
Cinnamon - 1 Stick (1-in)
Cloves - 3-4
Green Cardamom - 4-5
Cumin Seeds (Zeera) - 2 Tsp
Fennel Seeds (Saunf) - 2 Tsp
Coconut, dessicated - 25 Gm
Whole Red Chillies - 3-4
Peppercorns - 2 Tsp
Marathi Mukku - 2
Star Anise - 5 Gm
Turmeric Powder - 1 Tsp
Red Chili Powder - 1 Tsp
Salt - To Taste
Curry Leaves

1. Dry roast Star Anise, Marathi Mukku, Peppercorns, Whole red chillies, fennel, cumin & dessicated coconut and grind them to a fine powder.

2. Heat oil in a pan.
3. Add in green cardamom, Cinnamon & Cloves.
4. Add in onions. Saute till they start to turn golden brown.
5. Add in the ginger garlic paste. Cook well.
6. Add tomatoes, chilli powder, turmeric powder and the roasted masala. Cook for 5 minutes.
7. Add in the chicken pieces. Cook well till chicken is tender and done.
8. Add in the curry leaves. Cook for 2-3 minutes.
9. Serve hot garnished with corriander.


Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Laundry Detergent Coupons