Varutha Kozhi Kari (Chicken Curry)

Ingredients

For masala powder

• 5 dry red chillies

• 2 tbsp coriander seeds

• 1 tsp cumin seeds

• 1/2 tsp fennel seeds

• 1 tsp black peppercorns

• 1 bay leaf

• 1/2” cinnamon stick

• 4 cloves

• 2 cardamoms

• 1 petal kalpasi (black stone flower)

• 1 tsp poppy seeds

• 1/4 cup coconut pcs, grated

• 1 tsp daliya/pottu ka dalai (roasted gram)

For dry masala

• 1 kg chicken, boneless

• 1/4 tsp cumin seeds

• 1 green chilli

• 1 cup small onions, finely chopped

• 1/2 cup tomatoes, chopped

• 2” ginger, crushed

• 8 cloves garlic, crushed

• 1/2 tsp turmeric powder

• 6 curry leaves

• 1/4 cup coriander leaves, for garnish

• 1 tsp salt (kosher)

• 4 tbsp oil

Method

In a pan, dry roast all the ingredients for masala powder. You need to dry-roast over low flame because some may turn brown soon, especially poppy seeds. If you have the patience you can roast them separately. Or you can do everything together till they turn light brown. Once done, let them cool completely. Make a fine powder using a mixer jar. Grind as much as you can to make it a fine powder. Keep this ready. In another wide pan, heat oil, season with cumin seeds and few curry leaves. Now add in chopped onion, green chilli, crushed ginger and garlic. Sauté well over low-medium flame. The onions have to cook thoroughly over medium flame until light golden and crisp. Now add in turmeric powder, chicken and a little sprinkle of salt. Sauté well to mix everything. Cover with a lid and cook for 5 minutes over low-medium flame. The chicken will release water and will cook in that steam, do not add water. When done, add in the ground spice powder along with tomatoes and the remaining salt. Sauté well until masala blends.