Kongunadu Nattu Kozhi Kulambu

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Recipe

Ingredients

500 grams	nattu kozhi (country chicken), cut into pieces
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	fennel seeds
2	bay leaves
2	cloves
1 inch	cinnamon stick
2	green cardamoms
2	green chilies, slit
1 cup	shallots, finely chopped
1 tablespoon	ginger-garlic paste
2	tomatoes, finely chopped
1 teaspoon	turmeric powder
2 tablespoons	coriander powder
1 teaspoon	red chili powder
1 teaspoon	black pepper powder
1 cup	coconut milk
1 cup	water
—	salt to taste
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Heat oil in a pan and add mustard seeds. Once they splutter, add fennel seeds, bay leaves, cloves, cinnamon, and cardamoms.
2. 2 Add the slit green chilies and chopped shallots. Sauté until the shallots turn translucent.
3. 3 Add ginger garlic paste and sauté until the raw smell disappears.
4. 4 Add the chopped tomatoes and cook until they turn mushy.
5. 5 Stir in turmeric powder, coriander powder, red chili powder, and black pepper powder. Mix well.
6. 6 Add the chicken pieces and sauté until they are well coated with the spices.
7. 7 Pour in the coconut milk and water. Add salt to taste.
8. 8 Cover and cook on medium heat until the chicken is cooked through and the gravy thickens.
9. 9 Garnish with chopped coriander leaves and serve hot.