Chicken Kuzhambu

Method

1. 1

   Marinate chicken: Cut 750g chicken into medium pieces. Mix with 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, 1 tsp turmeric, 2 tbsp yogurt and salt. Marinate 30 minutes.

2. 2

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract pulp and strain.

3. 3

   Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and cook on medium heat 12 minutes until deep golden.

4. 4

   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes until soft.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder, 1 tsp cumin powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water: Pour tamarind water and salt. Simmer 5 minutes.

7. 7

   Add marinated chicken: Add chicken pieces and toss to coat. Cook on high heat 6-8 minutes.

8. 8

   Add water and cook: Add 1 cup warm water. Cover and cook on medium-low heat 20-25 minutes until chicken is tender.

9. 9

   Thicken: Uncover and cook 5 more minutes until gravy is thick.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt and garnish with curry leaves. Chicken kuzhambu should be dark, tangy and thick. Serve with rice or parotta.