Thursday, March 25, 2010

Kozhi Curry with Badam

I had started off meaning to make Badami Chicken and ended up making a Kozhi curry since my kids started making faces when I mentioned that I was going to grind up the almonds to add to the curry.

  1. Chicken - skinned and cut into medium sized pieces (1 whole , I saved the white meat for another recipe)
  2. Potatoes - 1 large peeled and cubed
  3. Soaked and peeled Almonds - 8
  4. Onion - 2 sliced
  5. Tomato - 1 diced
  6. Green chillies - 6 slit
  7. COconut Milk - 2 cups
  8. Ginger - 1 inch piece chopped
  9. Garlic - 1 pod (around 15 cloves chopped)
  10. Meat masala - 1 tbsp crushed (a mix of cinnamon,cardamom,fennel,cloves,pepper)
  11. Curry leaves - 2 springs
  12. Oil - 2 tbsp
  13. Corriander powder - 3 heaped TBSP
  14. turmeric powder - 1/2 tsp
  15. Vinegar - 1 tbsp
  16. Salt - to taste
  17. Crushed pepper - 1/2 tsp

Wash and dreain the chicken pieces and marinate with 1 tbsp vinegar, salt to taste, 1/2 tsp turmeric powder and 1/2 tsp crushed pepper and keep aside for 30 minutes or few hours in the fridge.
Heat oil in a pan and add in the crushed masala and stirfry for a minute.
Add in the chopped ginger and garlic and fry for a minute.
Add in the sloced onions and half of the slit green chillies and saute until soft.
Add the corriander powder and stirfry until the raw smell is gone.
Add in the marinated chicken pieces with the juices and the almonds and mix well.
Cover and cook until chicken is half cooked.
Now add the potatoes and stir well.
Cover and cook until chicken and potatoes are cooked.
Add in the diced tomatoes, remaining slit green chillies and curry leaves and stir well.
Add the coconut milk and bring to a simmer.
Taste for salt, spice and sourness and adjust if necessary.
Serve with rice, chappathi,bread,roti,appam,puttu,idiappam,poori...anything of your choice

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