Chettinad Kozhi Kuzhambhu

INGREDIENT – To serve 4 persons

Chicken 1 kg
Onion chopped 3 nos (150g)
Tomato 3 nos medium sized (150g)
Ginger Garlic Paste 4 tbsp not heaped (60g)
Fennel ¼ tsp
Cashew Nut crushed ½ tbsp (4g)
Oil 2 tbsp (30ml)
Melam Turmeric Powder ½ tsp
Curry Leaves Few
Grated Coconut 100g (¾ cup)
Melam Chettinadu Kozhi Kuzhambu Masala 2½ – 3 tbsp
Salt To taste
Water 2 cups (300 ml)
Coriander Leaves Few

COOKING METHOD

• Roast the grated coconut in a thick bottom pan till it turns light golden colour
• Now add Melam Chettinadu Kozhi Kuzhambu Masala and sauté for a while
• Add crushed cashew and grind the contents to a fine paste
• Heat oil in a pan, add fennel, curry leaves, chopped onion and saute till brown
• Add ginger garlic paste, masala paste and sauté till raw flavour disappears
• Add chopped tomatoes and saute till mashy
• Then add chicken, turmeric, salt and mix well
• Add water and cook well
• Garnish with coriander leaves and serve hot