AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
Ingredients
• 7 garlic cloves, roughly chopped
• 2.5cm piece ginger, peeled and roughly chopped
• 1 tsp ground turmeric
• 800g skinless bone-in chicken, jointed
• 3 tbsp vegetable oil
• 15 curry leaves
• 250g onions, finely chopped
• 2 green bird’ s-eye chillies, slit lengthways
• 180g tomatoes, finely chopped
• coriander, to serve
FOR THE MASALA
• 2 tsp black peppercorns
• 1 tsp cumin seeds
• 2 dried Kashmiri chillies
• 2.5cm piece cinnamon stick
• 1 tsp fennel seeds
• 3 cloves
• 1 tsp poppy seeds
• 1 tbsp coriander seeds
Maunika Gowardhan
Tamil chicken kozhumbu
SERVES 4
A spicy chicken curry with warmth and heat from black pepper, cloves, fennel seeds and dried chillies. Serve with parathas or rice.
1 Put the garlic and ginger into a food processor with a splash of water and grind to a thick paste. Transfer to a large bowl, add the turmeric and mix well. Add the chicken pieces and coat in the marinade. Cover and set aside for a few hours or chill overnight.
2 Grind all the ingredients for the black pepper masala in a spice grinder and set aside.
3 Heat the vegetable oil in a large heavy-based saucepan over a medium heat. Add the curry leaves and once they splutter add the onion. Fry for 15 minutes, stirring now and then, until light brown. Add the green chillies and fry for 1 minute. Add the tomatoes and fry for 8 to 10 minutes until they soften. Mash lightly with the back of a spoon.
4 Add the marinated chicken and fry for 5 minutes, stirring well. Add the black pepper masala and fry for 2 to 3 minutes to seal the chicken. Pour in 250ml water and scrape the bottom of the pan to loosen any bits. Season with salt, cover and simmer over a low heat for 25 minutes, stirring halfway.
5 Add the coriander and simmer for 5 minutes, uncovered, before serving.
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