Chicken Kuzhambu

Ingredients

• - 500g chicken pieces
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract pulp and strain.
3. Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and cook on medium heat 12 minutes until deep golden.
4. Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes until soft.
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. Add tamarind water: Pour tamarind water and salt. Simmer 5 minutes.
7. Add marinated chicken: Add chicken pieces and toss to coat. Cook on high heat 6-8 minutes.
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. Thicken: Uncover and cook 5 more minutes until gravy is thick.
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.