Ingredients:

• 1 – Chicken (cut in medium size pieces)
• 2 – Onions (chopped)
• 1 – Tomato (chopped)
• 4 – Garlic Cloves (minced)
• 1tbsp – Ginger (crushed)
• 1/2tsp – Turmeric powder
• 2 – Dry Red Chillies
• 4tbsp – Sesame oil
• 2 – Bay Leaves
• Salt
• 2tbsp – Coriander leaves
• 5 – Curry leaves
• To Grind:
• 5 – Dry Red Chillies
• 2tbsp – Coriander seeds
• 1tsp – Black Peppercorns
• 1tsp – Cumin seeds
• 1tsp – Fennel seeds
• 2tsp – Poppy Seeds
• 1-inch – Cinnamon stick
• 2 – Cloves
• 1 – Cardamom
• 2tbsp – Fresh grated Coconut

Method:

1. Dry roast all the ingredients one by one from the To Grind list until they turn slightly brown. Cool, add a little water and grind into a fine paste.
2. Heat the sesame oil and fry the red chillies, curry leaves, and bay leaves.
3. Add the onions, tomatoes, ginger, and garlic, fry until the onions turn translucent.
4. Add the chicken pieces and turmeric powder and cook on simmer until the chicken is half cooked.
5. Add the masala paste and salt and stir gently for a few minutes.
6. Add enough water and cook on medium flame until the oil separates.
7. Add the coriander leaves to the kuzhambu and remove from fire.
8. Serve hot with rice or rotis.
9. Recipe courtesy: Priya Easy N Tasty Recipes