Kaadu Kozhi Kuzhambu

Method

1. 1

   Marinate country chicken: Cut 750g kaadu kozhi (jungle fowl or free-range country chicken) into pieces. Mix with 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala, 2 tbsp yogurt and salt. Marinate overnight.

2. 2

   Make special masala: Dry roast 1 tbsp coriander seeds, 1 tsp peppercorns, 1 tsp fennel seeds, 4 dried red chillies and a small piece of marathi mokku. Grind fine.

3. 3

   Pressure cook first: Country bird needs pressure cooking. Cook marinated chicken with half cup water for 6-8 whistles until tender.

4. 4

   Fry shallots: Heat 4 tbsp sesame oil. Add 2 cups sliced shallots and fry 15 minutes until very dark golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 4 chopped tomatoes. Cook 10 minutes until oil separates.

6. 6

   Add special masala: Add the freshly ground spice powder. Fry 3 minutes.

7. 7

   Add cooked chicken: Add the pressure-cooked chicken with its stock. Mix well.

8. 8

   Simmer: Cook on medium heat 12-15 minutes until gravy is thick and fragrant.

9. 9

   Add sesame oil: Drizzle 1 tsp raw sesame oil at the end.

10. 10

    Serve: Adjust salt. Kaadu kozhi kuzhambu has an intense wild bird flavour. Serve with steamed rice or parotta.