Gujarat, India
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    • 1/2 tsp turmeric powder 1 chicken 8 tblsp groundnut oil salt to taste 2 star anise 10 -12 curry leaves 2 bay leaf Masala Paste 1 cup Coconut grated 25 Sambar Onions 1" Ginger 12 cloves Garlic 10 Green Chillies 2 Red Chillies Whole 2 tblsp Coriander Seeds


    1. How to make kozhi thengai kozhambu : Clean and cut the chicken with the bones into medium size pieces (approximately 20-24 pieces). Rub in the turmeric powder and little salt. Take off sambar onion, wash and cut the green chillies. Heat up 2 tblsp of oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with little water. Heat up the remaining oil in a vessel, mix in the star anise and bay leaves and fry. Wash and mix in the curry leaves and the marinated chicken. Stir fry on high flame heat up to seal the surface of the meat. Mix in the masala paste and mix thoroughly. Pour out 11/2 cup of water and simmer (boil slowly at low temperature) till the chicken is almost cooked. Sprinkle salt to taste, stir well and simmer (boil slowly at low temperature) till it thickens to the required consistency.

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