Today, I am posting a recipe given to me by my friend who hails from Kovilpatti, a southern town in my home state of Tamilnadu in India. Kovilpatti is famous for its yummy kadalamittai (a sweet variety made from peanuts), matchstick and fireworks industry. Actually, the recipe is of chicken gravy but I have named it as Kovilpatti chicken kuzhambu in honor of my dear friend.:)
Kovilpatti Chicken Kuzhambu is a very tasty chicken gravy and the recipe does not have coconut as one of the ingredients. One other uniqueness of this gravy is the use of castor oil and believe it or not, it enhances the flavor. And Kovilpatti Chicken Kuzhambu is my HB’s favorite chicken gravy and is one of the recipes that are often made in our home.
Kovilpatti Chicken Kuzhambu goes well with white rice, dosa, chappati etc. Also, I would suggest using country chicken (naatu kozhi) for the gravy, if available since that is what is used back home for any chicken recipe. It gives excellent taste to the gravy and also an authenticity to the recipe. 🙂
- Ginger – 1”
- Garlic cloves – 8 nos
- Green chillies – 2
- Shallots – 6
- Gingely oil – 3 tbsp
- Bay leaf – 1 no
- Cinnamon stick – ½ “
- Fennel seeds – a pinch
- Onion, big, finely chopped – 1 no
- Tomato, big, finely chopped – 1 no
- Chilli powder – 1 tbsp
- Coriander powder – 2 tbsp
- Whole black pepper, freshly ground, powdered – 1 tbsp
- Cumin powder -1 tsp
- Garam masala powder – a pinch
- Salt - as required
- Chicken – ½ kg (750 grams)
- Cilantro – for garnishing
- Castor oil – 3 drops
- Grind all the given ingredients under ‘to grind’ and make a fine paste.
- Heat oil in a thick bottomed sauce pan and add bay leaf, cinnamon and fennel seeds. When they start to sizzle add in the chopped onions and sauté until they turn translucent.
- Add the ground paste and sauté until the raw smell of shallots disappear.
- Add the chopped tomatoes and sauté until oil gets separated.
- Now add in all the powders (chilli, coriander, cumin, pepper, garam masala) along with salt and give a quick stir. Lower the flame and add very little water. Sauté until the raw smell disappears.
- Finally add in the cleaned chicken pieces, stir well until the masalas are well coated on the chicken. Add a cup of water and check for salt. Cover the lid and cook in low to medium flame for 15 minutes or until the chicken is well cooked.
- Add few drops of castor oil on top and cook for another couple of minutes. Switch off the flame and garnish with freshly chopped cilantro.
- Enjoy this excellent kovilpatti chicken kuzhambu with white rice or any Indian rotis!
2.This gravy tastes good as it is. In case if you want add richness to the gravy (or making a big batch) you can either add ½ a cup of coconut milk and cashew paste or you could just add yogurt.
3.I like my gravy to be thick so I added just a cup of water. You can adjust it according to your own taste.
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