Apr 2, 2020

Manchatti Chicken Kuzhambu | Chicken curry made in earthen Pot


500 gm Chicken
5 tsp Oil

Whole dry spices
1 Bay Leaf
1 inch Cinnamon Stick
2 Cardamom
5 Cloves
1/2 tsp Fennel seeds

Dry spice powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 1/2 tsp Red chili powder

10 Curry leaves
8 Green Chilies (cut lengthwise)
3 tsp Ginger-garlic paste
1 Large or 2 cups onion (diced)
1 Large or 1 cup Tomatoes (diced)

For masala
1 cup Coconut
1 cup Cashew nut (soaked in water for 1 hr)

2 tsp Salt

  1. Heat oil in a earthen pot. Add whole dry spices bay leaf, cinnamon, cardamom, cloves and fennel seeds. Saute for 10-15 sec
  2. Add curry leaves and green chilies. Saute for 10-15 sec
  3. Add onions and saute for 2-3 minutes. Then add ginger-garlic paste and continue to saute for a minute
  4. Add dry spice powders - turmeric powder, coriander powder and red chili powder. Saute for a minute.
  5. Add tomatoes. Continue to saute. Cook for 2 minutes
  6. Then add chicken and mix well. Make sure that all the masala is evenly coated around the chicken. Cook for 5 minutes. And then add 1/2 tsp salt. Continue to cook for 10-15 minutes on medium heat.
  7. Make a smooth paste of coconut powder and cashew paste with 1 cup of water. Add this to the chicken. Add remaining salt. Cook for another 10-15 minutes.
  8. Sprinkle cilantro. Serve with rice varieties, breads, idli or dosa

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