Ingredients

• 1 kg - chicken, cut into 12-14 pieces
• 1/2 tsp + 1/2 tsp - turmeric powder
• 1/2 tsp - salt
• 250 ml - thin coconut milk
• 100 ml - thick coconut milk
• 1 tbsp - oil
• 2 pieces (1 inch each) cinnamon
• 2 tsp - fennel seeds
• 2 sprigs curry leaves
• 3 large onions, sliced finely
• 2 tbsp - thick ginger-garlic paste (fresh and homemade)
• 1 tbsp - red chilli powder
• 1 tbsp - coriander powder
• 3 large tomatoes, chopped
• Extra salt to taste (or 1 tsp)
• 1 tsp - thick tamarind paste (or to taste)

How to Make Kozhi Varatha Kozhambu

• Wash and clean chicken pieces. Drain out water thoroughly.
• In a wide bowl, marinate drained chicken pieces with turmeric powder and salt. Keep aside for half an hour.
• Heat oil in a heavy pan. Add cinnamon and fennel seeds. Fry on low heat until fragrant.
• Add curry leaves, saute them, then add onions. When they turn golden brown, add ginger - garlic paste, red chilli powder, coriander powder and turmeric powder. Saute for 2 minutes, add chopped tomatoes and saute till tomatoes are well blended.
• Add marinated chicken pieces and salt and fry until oil rises on top.
• Pour thin coconut milk over the chicken and cook, covered, on low heat.
• When the chicken is tender, add thick coconut milk and thick tamarind paste.
• Simmer for 5 minutes and remove from the heat.
• Serve with plain rice, variety rice, chapati, parotta etc.
• Recipe Courtesy: Niya's World