Kaadu Kozhi Kuzhambu

Ingredients

• - jungle fowl as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

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. 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. Pressure cook first: Country bird needs pressure cooking. Cook marinated chicken with half cup water for 6-8 whistles until tender.
4. Fry shallots: Heat 4 tbsp sesame oil. Add 2 cups sliced shallots and fry 15 minutes until very dark golden.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 4 chopped tomatoes. Cook 10 minutes until oil separates.
6. Add special masala: Add the freshly ground spice powder. Fry 3 minutes.
7. Add cooked chicken: Add the pressure-cooked chicken with its stock. Mix well.
8. Simmer: Cook on medium heat 12-15 minutes until gravy is thick and fragrant.
9. Add sesame oil: Drizzle 1 tsp raw sesame oil at the end.
10. Serve: Adjust salt. Kaadu kozhi kuzhambu has an intense wild bird flavour. Serve with steamed rice or parotta.