Spicy Kongunad Kozhi Kuzhambu
For Raw Masala Paste
1 pod Garlic, 2 tablespoon Fennel Seeds, 1 inch Cinnamon, 2 Cloves, 4 teaspoon Poppy Seeds, 1 small piece 2 inches Ginger, Fried Paste, 1 tablespoon Oil, 1 tablespoon Pepper, ½ tablespoon Cumin seeds, 1 sprig Curry leaves, 1 tablespoon coriander seeds, 3 dry red chillies, 2 medium Onion-chopped.
For the gravy
2 tablespoon Oil, ½ cup shallots, 3 sprigs curry leaves, 2 medium tomatoes-chopped, 1 teaspoon turmeric, 2 teaspoon salt, ½ kg chicken with bone.
For raw masala paste
- Grind everything as smooth as possible. You can add enough water while grinding to get the desired texture.
Fried Masala Paste
- Heat oil in a pan and add in pepper, cumin seeds, curry leaves, coriander seeds and dry red chillies. Briefly roast for a minute in medium flame. Add in the onions and sauté until the onions are slightly brown. Remove off heat.
- Take the empty pan and set on heat again. De-glaze the pan by adding ½ cup of water and allowing it to boil for couple of minutes. Scrape the pan while boiling to remove off all the caramelized bits. Add it to the fried mixture.
- Grind the mixture to a very smooth paste. Add enough water while grinding to get a smooth paste.
For the gravy
- Heat oil in a pan and add in 3 sprigs of curry leaves and the shallots. Fry till nice and translucent.
- Add in the chopped tomatoes and turmeric and fry till the tomatoes are nicely cooked and juiced down.
- Once the tomatoes are cooked, add in both the ground masala paste. Add 2 cups of water or as necessary. Add in the chicken pieces with the bone. Reduce the flame to low and let it simmer on a low flame for 40 minutes. Oh yes. 40 minutes. Stir the curry every 10 minutes once so it doesn’t scorch at the bottom of the pan. Finally add in the salt.
- After 40 minutes, Remove the pan from the heat and serve hot with rice.