Chicken Kuzhambu Recipe - Ingredients
Recipe Reference : SpiceIndiaOnline
Serves 3

• Chicken with bones - 1/2 kg
• Onion (medium size) - 1
• Small Onion - 10
• Juicy tomato - 1
• Ghee - 1 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1/2 tbsp
• Garam masala powder - 1/2 tsp (optional)
• Turmeric powder - 1/4 tsp
• Salt -  to taste
• Coriander leaves - 1/2 tbsp chopped for garnish
• Water - 1 cup

To temper:

• Bay leaves - 1/2
• Cinnamon - 1/2 inch
• Cloves - 2
• Cardamom - 1/2
• Garlic cloves - 4 finely chopped 
• Ginger - 1/2 inchfinely chopped 
• Green chilli - 1 slitted
• Curry leaves - few
• Oil - 1 tbsp

To grind:

• Fresh grated coconut - little less than 1/4 cup
• Cashew nuts - 3
• Fennel seeds - 1/2 tsp
• Pepper corns - 1/2 tsp
• Pottukadalai(Split roasted gram) - 3/4 tsp

Method:

1.First grind the ingredients listed under 'to grind' to a fine paste. Keep aside. Clean and wash chicken and keep it ready.

2.In a pressure cooker heat oil + ghee and add the ingredients listed under 'to temper' and fry for 2mins then add onion and tomato.

3.Fry well till raw smell of tomato leaves. Then add chicken with garam masala, red chilli and coriander powders.Fry well for 3-5mins, Add required salt and mix well.

4.Add 1 cup of water and pressure cook for 3-4 whistles. Once pressure releases, add the coconut paste.

5.Mix well, simmer for 10mins and allow it to boil till oil seperates. Adjust salt at this stage. While switching off, garnish with chopped coriander leaves.

Serve with hot steamed rice. Give atleast an hour of resting time. Enjoy it with rice for lunch and use the leftover with rotis for dinner, tastes best :)