Madras Chicken Curry - Kari Kuzhambu

Ingredients

• 1/2 kg chicken with bone
• 2 tomatoes
• 10 cloves garlic
• 2 inch piece ginger, peeled
• 1 medium sized onion, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 tablespoon red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon salt
• 2 tablespoon peanut oil
• 1/2 tablespoon fennel seeds
• 3 cloves
• 3 cardamom
• 2 inch piece cinnamon
• 3 sprigs curry leaves
• 6 green chillies
• 4 tablespoons fresh shredded coconut ground into a paste with 1/2 cup of water
• 3 sprigs coriander leaves, chopped fine

Instructions

1. 1

   Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.

2. 2

   Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.

3. 3

   Add the masala powders.

4. 4

   Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.

5. 5

   Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally. Set aside.

6. 6

   Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.

7. 7

   Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.