Arachi Vitta Kozhi Kuzhambu/Chicken Gravy with Grounded Masala

Once a new week starts, i plan myself earlier to make some meaty dishes during weekend, especially for our Sunday lunch. Since am working now, its really hard to cook some fingerlicking Indian curries during the weekdays. Dinner will always goes from easy breezy dishes like salads, soups and sandwiches as its easy to dish out with less efforts after spending an hectic day.Obviously we always have a super duper Sunday lunch with meat dishes. Chicken, this lean meat is rich in proteins, and i love chicken very much. Though hubby love mutton, my pick is always chicken. And my today's dish is a flavorful chicken gravy prepared with a grounded masala. This chicken gravy is definitely a fabulous dish if you ran out of spice powders like coriander powder and chilly powder.

Flavored with thalippu vadagam (a sun dried seasoning), this chicken gravy will definitely please anyone's tastebuds. Since this chicken gravy is cooked in a grounded masala we call it as Arachi vitta Kozhi kuzhambu/Arachuvitta Kuzhambu which means Chicken gravy cooked in grounded masala. My grounded masala calls for couple of spices and grated coconut. However this same grounded masala can be prepared very much by adding raw rice instead of coconut. If you dont have thalippu vadagam aka sun dried seasoning, just replace it with whole spices like bay leaves, cinnamon stick, cloves. Am running a month of blogging marathon with 'Protein rich Dish' as theme, needless to say that this delicious and flavourful chicken gravy suits absolutely prefect for this theme.

1/2kg Chicken (as medium pieces)
10nos Shallots (chopped)
2nos Green Chillies (slit opened)
1tsp Ginger garlic paste
1/4tsp Turmeric powder
Chopped coriander leaves
1tsp Thalippu Vadagam/Sun dried Seasoning
Salt

To Grind:
4nos Dry red chillies
1tbsp Poppy seeds
2tbsp Coriander seeds
1/2tsp Cumin seeds
1tsp Fennel seeds
1/4cup Coconut (grated)

Cook the chicken pieces, shallots, ginger garlic paste, green chillies,salt with turmeric powder in enough water until they turns soft.

Meanwhile heat few drops of oil, fry the dry red chillies, poppy seeds, coriander seeds, cumin seeds, fennel seeds one by one until they turns golden brown.

Finally dry roast the coconut,take everything together and grind as thick paste with enough water.

Heat enough oil, fry the thalippu vadagam until they turns brown, add the curry leaves and fry until they turns crispy.

Add the grounded masala and stir for a while (take care not to burn the grounded masala and dont fry for a long)

Add the cooked chicken with cooked water, (add water if need) to the masala, bring everything to boil. Check for salt and add if needed.

Cook until the kuzhambu/gravy turns thick, put off the stove.

Garnish with chopped coriander leaves and serve.

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