Kozhi Kurumulaku

Cuisines

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Recipe

Ingredients

500 grams	chicken, cut into small pieces
2 tablespoons	black peppercorns
1 tablespoon	coriander seeds
1 teaspoon	fennel seeds
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 cup	sliced onions
1 tablespoon	ginger-garlic paste
2 sprigs	curry leaves
2	green chilies, slit
1 teaspoon	turmeric powder
1 teaspoon	salt
1 cup	water
1	lemon, juiced

Instructions

1. 1 Dry roast the black peppercorns, coriander seeds, and fennel seeds until fragrant. Let them cool and then grind to a coarse powder.
2. 2 Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. 3 Add sliced onions and sauté until golden brown.
4. 4 Add ginger-garlic paste, curry leaves, and green chilies. Sauté for a minute until the raw smell disappears.
5. 5 Add the chicken pieces and sauté until they turn white.
6. 6 Sprinkle turmeric powder and salt over the chicken, mixing well.
7. 7 Add the ground spice powder and mix until the chicken is well coated.
8. 8 Pour in the water, cover, and let the chicken cook on low heat until tender and the gravy thickens.
9. 9 Adjust salt if necessary, then add lemon juice and mix well.
10. 10 Serve hot with rice or flatbread.