This is a very easy version of a traditional Recipe. Mostly this method kuzhambu (curry) is made with mutton back home in India. Every sunday my mother would make mutton kuzhambu and serve it with piping hot Idlies or Dosa. It was a part of childhood expeience for me. Sunday is always special as that is the only day we would eat meat and it is not complete without my moms mutton kuzhambu. I hope to upload my moms recipe someday soon as my mother makes it. But for now. Since i dont find good mutton in Japan, i make the same style with chicken. Also with no grinding technique. My moms method or any traditional Kuzhambu (curry) from south india has a coconut component to it, which is basically coconut and fennel and poppy seeds ground together and added to the curry. I found a hack to avoid using a blender in this recipe and yet the taste is fantastic and is always a hit when i serve it to my friends. Now lets see how to make it.
Course: brunch, dinner, Main Course, Side Dish
Keyword: chicken curry, chicken gravy, pulikuzhambu, side sish for dosa
Pressure cooker or pressure pan
1large onionfinely chopped
1small leaf Kalpasi
2&1/2 tsp coriander powder
1tspred chilli powderadjust to spice levels
2& 1/2 cups water
1/2can coconut milk
2tspfennel seeds powder
In a pressure pan, add oil, once hot add Cinnamon sticks, cloves and cardamon and sauté for 1 min until the flavors infuse in the oil.
Next add in the chopped onions, add a little salt to cook the onions. Next add 2 green chillies chopped in half. Add kalpasi ( this is optional but brings a very good flavour to the dish).
Add in the chicken pieces. (i have used chicken thighs and cut them into medium sized pieces). Next add turmeric powder and mix it well. Add some salt to flavour the chicken pieces.
Add coriander powder, red chilli powder. Mix it all well. Until the powders coat the chicken pieces evenly. Cook for 5 mins on medium flame until the chicken pieces loses its pink.
Next add in the water. I have used 2 and half cups of water. But you can adjust to cover the chicken pieces.
Bring it to a gentle simmer and once you start seeing the bubbles. Close the lid and pressure cook for about 4 whistles. Or until all the chicken pieces are cooked tender.
Once the pressure is released. Add coconut milk. I have used canned coconut milk as it is difficult to find fresh coconut milk in Japan. If you use fresh coconut milk, strain and add about 1/2 cup of thick milk. Add ground fennel seeds powder. Bring to a gentle simmer for bout 10 minutes.
Turn off the heat and garnish with fresh coriander leaves and serve hot with Dosa , rice or chapathi.