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The kuzhambu chicken (Kozhi Kuzhambu)

Kuzhambu curry recipes refer to a wide variety of traditional recipes enjoyed by the Tamil populations present in Southern India all the way to Sri Lanka; these are spicy recipes based mostly on mustard seeds and hot peppers, so this usually makes them pretty spicy... but every region has their own way for making this so this recipe is only one of them using ingredients that are easy to find at any store. Most Kuzhambu recipes do not use onions but this recipe comes close to the Kara Kuzhambu, which does use them.

Ingredients (for four guests):

* 2 Chicken breasts cut into small cubes
* 1/3 cup frozen peas
* 1/2 cup chopped fresh cilantro
* 1 onion, chopped
* 1/2 teaspoon turmeric
* 1 tomato, diced
* 1 Thai red pepper, chopped
* 1/2 teaspoon ground coriander
* 1 tablespoon mustard seeds
* 1 tablespoon of cumin powder
* Oil
* Salt and coriander

For the spice paste:
* 5 red thai peppers, chopped
* 2 teaspoon coriander seed
* 1 teaspoon ginger paste
* 7 cloves garlic
* 1 inch cinnamon stick
* Seeds from 2 cardamom pods, or about 24-25
* 5-6 peppercorns
* 5 cloves
* 5 tablespoons of grated coconut


1) In a nonstick saucepan, mix all the ingredients of the spice paste, and cook without any oil added until the coco has browned a bit. Blend in a blender with a little water until you get a paste.

2) Heat up some oil in a skillet, mix in the mustard seeds and the cumin powder. Heat up then add the onion and cook until it starts to brown.

3) Add the chopped tomatoes and cook until they melt; at this point add the cilantro, turmeric, the thai pepper(s) and the paste we did in step 1. Cook 3 minutes.

4) Now it is time to add the chicken in, with water, then season with salt. Mix a little and simmer, covered, until chicken is done. While cooking add the frozen peas.

Garnish with fresh cilantro and serve hot over rice or naan bread.