Virudhunagar kozhi kuzhambu

We are from a small town - Virudhunagar where the staple food is oil parotta and chicken curry which we love calling salna a perfect combination and rare to find round the globe :)

INGREDIENTS :

Chicken - 1/2 Kg(preferrably with bones)
Onions - if Shallots 5 or 6 if Small pearl onions 15-18 if red onion - 1 med size finely chopped
Jeera - 1Spoon
Coconut - 4-5Tbsp
Coriander seeds - 1Spoon
Red chillies
Chilli powder - 1/2 tsp
Turmeric powder
Lemon juice
Pepper corns or Ground pepper- 1/2 tsp(optional)
Cashew - 5nos
Gingelly oil
Curry leaves
Salt to taste

- Cut the chicken in to medium sized pieces. Marinate it with turmeric powder, chilli powder,pepper powder and the lemon juice
- Heat oil in the kadai. Prefer not to use non stick pans. Add the curry leaves and the finely chopped onions. Saute till the onions are well done. Add to salt to cook it faster
- Add the marinated chicken and keep sauting
- Make a fine paste of coconut, cashew, some onions, Jeera, Coriander, red chillies and pepper if not used for marination
- Cook it till the chicken is cooked and oil seperates