Kozhi Urulai Kuzhambu (Chicken-Potato Gravy)
Half-cooked potato and curd-marinated chicken simmered together in a freshly-ground fennel-cardamom masala, then a tomato paste base. A weekend lunch in many Tamil homes.
Per serving
Ingredients
- 500 gChicken, cut in pieces
- 4Potatoes (medium), halved
- 2 mediumOnion, chopped (for sautéing)
- 2 mediumOnion (for paste)
- 4 mediumTomato (for paste)
- 4 tbspGinger garlic paste
- 1 1/2 tbspFennel seeds (sounf) powder
- 1 1/2 tbspCumin (jeera) powder
- 2 tbspBlack pepper (milagu) powder
- 2 podsCardamom (elaka)
- 1 inchCinnamon (patta)
- 4Cloves (lavangam)
- 3Bay leaves (ela)
- 2 tbspRed chilli powder
- 3 tbspCoriander (malli) powder
- 1/2 tspTurmeric powder
- 2 tbspCurd
- 1 tspAjinomoto (optional)
- to tasteSalt
- 10 tspOil
- 2 cupsWater
Method
- 1
Marinate the chicken with curd, turmeric and 1 tsp salt for 15 minutes.
- 2
Boil the halved potatoes in salted water for 15 minutes until half-cooked. Drain.
- 3
Paste A: grind fennel powder, cumin powder, pepper powder, cardamom, cinnamon, bay leaves, cloves and the 2 onions to a smooth paste.
- 4
Paste B: grind the 4 tomatoes to a smooth puree.
- 5
Heat oil in a kadai. Add a bay leaf, cloves and cardamom and sizzle 10 seconds.
- 6
Add the chopped onions and sauté until soft and translucent.
- 7
Add ginger garlic paste; sauté until raw smell goes, 1-2 minutes.
- 8
Add paste A and cook 3 minutes. Add paste B and cook another 4 minutes.
- 9
Stir in red chilli powder and coriander powder; cook 2 minutes.
- 10
Add the half-cooked potato and marinated chicken. Mix to coat.
- 11
Add 2 cups water, salt and ajinomoto if using. Cover and simmer on low for 30 minutes until the chicken and potato are cooked through and the gravy is rich.
- 12
Serve hot with steamed rice, parotta or appam.