This kuzhambu is having a delicious taste as it has a lots of curry leaves. The powder enhances the taste very differently.
Chicken pieces-750 gms
Cubed potatoes- 1 cup [optional]
Chopped tomatoes-2 cups
Salt to taste
Chopped coriander-half cup
Curry leaves- 5 arc
Coarse fennel powder- 1 tsp
Turmeric powder- 1 tsp
Coriander powder-2 tbsp
Powder the following:
1 tsp fennel seeds, 2 bay leaves, 1 tsp poppy seeds
Grind the following to a fine paste:
Shredded coconut- 1 cup, Sambar onions-10, fennel seeds-1 tsp, ginger-2 tbsp, small garlic pearls-15
Heat a vessel and add the 3 tbsp of oil.
Add the half of the onion and fry them to golden brown.
Add the tomatoes and fry it until they are mashed well and the oil floats on top.
Add the potatoes and cook them with a few cups of water until they are half-cooked.
Add the chicken pieces with the powders and salt.
Cook the chicken for some minutes.
Add the ground paste and cook for a few minutes.
Heat a pan and pour the remaining oil.
Add the remaining onion and fry it to golden brown.
Add the coarse fennel powder and the greens.
Fry them for a few seconds.
Add this to the kuzhambu.
Let the gravy cook for a few minutes on slow fire.
Serve hot with rice or aappams.