Kozhi Kari
Ingredients:
chicken cut into medium sized pieces – 1 kg
chilli powder – 1/2 tsp
turmeric – 3/4 tsp
salt – to taste
ginger paste – 1 tbsp
garlic paste – 11/2 tsp
curd – 1/2 cup
coriander powder – 1 tsp
garam masala powder – 1 tsp
thick tamarind pulp – 2 tsp
groundnut oil – 100 ml
springs curry leaves – 2
large onions, sliced – 3
lime juice – 1 tsp
pepper, a handful of chopped coriander leaves – tsp
Method:
?Marinate the chicken in a mixture of chilli powder, turmeric, salt and half of the ginger – garlic paste. Rub the spices well in and set aside for half an hour.
?Beat the curd and mix in it the coriander powder, garam masala powder and tamarind pulp.
?Heat the oil in a karahi, add the marinated chicken and fry till golden. Remove and reserve. Season the same oil with the curry leave. Add the onion and fry till it starts to pick up brown spots. Add the rest of the ginger – garlic paste and fry for a minute. Add the curd mixture and fry, strring well till the oil surfaces.
?Add the fried chicken and continue cooking for atleast 5 minutes. Put in 1 cup of hot water and bring to the boil. Cover and reduce heat to low. Stir continually till the chicken is done. There should be a very rich gravy clinging to the chicken.
?Remove, sprinkle the lime juice and freshly ground pepper, garnish with coriander leaves.
Mrs.