CHETTINAD STYLE NATTU KOZHI KULAMBU

INGREDIENTS

• 1 chicken breast, sliced into small pieces

For grinding

• 2 tsp black peppercorns for crushing
• 1 teaspoon cumin seeds 
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 3 – 4 whole dry red chilies, increased or decreased to taste
• 1 onion, medium size
• a half-cup grated coconut

For the gravy

• 2 tablespoons oil
• 1 medium onion, thinly sliced
• 2 tablespoons ginger garlic paste
• 2 tbsp. coarsely chopped tomatoes
• 1 tablespoon turmeric powder
• 2 tablespoons tamarind paste
• a handful of coriander/cilantro

INSTRUCTIONS

1. Dry roast all of the ingredients under “crushing” until a wonderful aroma exudes from them: black peppercorns, cumin seeds, coriander seeds, fennel seeds, whole dry red chile, onion, and coconut. Allow cooling before grinding into a fine paste. Set this aside for now.
2. Heat the oil in a pressure cooker and sauté the onion until transparent.
3. Fry the ginger garlic paste until the raw smell goes away.
4. Then add the tomatoes and simmer till mushy and pulpy. Combine the chicken, turmeric powder, and a glass of water in a mixing bowl.
5. Depending on the grade of your chicken, cook for one to three whistles. Allow the cooker to cool before removing the lid.
6. Stir in the ground masala paste, tamarind paste, and coriander leaves. Adjust the amount of water to your liking. Add more water if you want more gravy.
7. Cook on low heat until all of the raw smell has gone away and oil begins to float on top of the gravy.
8. Serve immediately with rice or roti.