Simple Spicy Chicken Kuzhambhu/Chicken Curry

This is one of my hubby's favorite non vegetarian side dish. Sunday morning breakfast will usually be either chicken curry with hot idlis or dosa and chicken soup combo.. :) The traditional way of making this chicken kuzhambu needs roasting of onions, grinding and stuff like that. But when I am lazy to do all that, I use this quick version of it... ;) Just a can of hot Mexican tomato sauce would do the magic. My hubby doesn't know about this secret and he still thinks that I make the kuzhambu in the traditional manner.. :D


Things needed
Chicken - 1 lb
Onion - 1 no. medium sized ( Chopped)
Tomato sauce - 1 Cup
Red chilly powder - 1 Tsp
Coriander powder - 1 Tsp
Tumeric powder - a pinch
Dry red chilly - 2 nos.
Jeera/ Cumin seeds - 1 Tsp
Salt - To taste
Cloves - 2 nos.
Cinnamon stick - 1 no.
Coriander leaves - For garnishing

To grind
Ginger - 2 inch piece
Garlic pearls - 5 nos.
Fennel seeds/Sombu - 1 Tbsp
Cardamon - 1 no.
Green chilly - 2 nos.

Heat oil in a pressure cooker, add dry red chilly, cumin seeds, cloves, cinnamon and let the seeds sizzle. Add onions, tumeric powder, chilly powder, coriander powder and cook until the onions turn pink. Meanwhile grind the ingredients listed under 'to grind' into a smooth paste by adding little water.

Add the ground paste to onions and fry until the raw flavor of ginger-garlic leaves the masala. Add tomato sauce, salt, chicken pieces and fry the mixture for few minutes. Now close the cooker and pressure cook the curry for 2 whistles. Once the pressure subsides, open the cooker and check for consistency of the curry and adjust for salt. Finish off with coriander leaves.

Hot spicy chicken kuzhambhu is ready to be enjoyed with rice, idli, chapathi or dosa. This curry goes to Priya's CWS-Fennel seeds event and to Divya's  Show me your curry event