Step-by-Step Instructions

1. 1.Temper Spices

   Heat 2 tablespoons of oil in a pan. Add 3 cardamom pods, 1 piece of cinnamon stick, 1 piece of stone flower, 3 cloves, and 1 teaspoon of fennel seeds. Sauté on low flame until the spices are fragrant and splutter.

2. 2.Sauté Onions and Aromatics

   Add 3 finely chopped onions, a few curry leaves, 2 slit green chilies, and salt to taste. Sauté until the onions turn golden brown, stirring occasionally.

3. 3.Add Ginger-Garlic Paste and Tomatoes

   Add 2 tablespoons of ginger-garlic paste and 2 medium chopped tomatoes (approximately 1/2 cup). Sauté until the raw smell of the ginger-garlic paste disappears and the tomatoes soften.

4. 4.Add Turmeric

   Add 1/4 teaspoon of turmeric powder and mix well with the sautéed ingredients.

5. 5.Cook Chicken

   Add 750g of cleaned and cut chicken pieces to the pan. Mix thoroughly with the masala. Cover the pan with a lid and cook on medium flame for 10 minutes. The chicken will release its own water.

6. 6.Add Spice Powders

   After 10 minutes, open the lid and stir the chicken. Add 1.5 teaspoons of chili powder and 2 teaspoons of coriander powder. Mix well and cook for 1-2 minutes until the raw smell of the spice powders disappears.

7. 7.Add Pepper and Water

   Add 1/2 teaspoon of pepper powder and mix. Then, add approximately 1 cup of water (adjust according to desired gravy consistency). Mix everything thoroughly.

8. 8.Simmer the Curry

   Cover the pan again and cook on medium flame until the oil separates from the gravy and the chicken is fully cooked and tender. This usually takes about 10-15 minutes.

9. 9.Finish and Serve

   Finally, add 1 teaspoon of garam masala and chopped coriander leaves. Mix well, switch off the flame, and let the Chicken Kuzhambu rest for 5-10 minutes before serving to allow the flavors to meld.