Kozhi Thengai Kozhambu Recipe

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

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.