Madurai Muniyandi Vilas Style Nattu Kozhi Kuzhambu

Ingredients 1 - for dry grinding:

• 6 dry red chillies
• 2 tbsp coriander seeds
• 1 tsp raw rice
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds 
• 1 tsp poppy seeds
• 1 tsp fried grams
• 1/2" cinnamon stick
• 2 cloves
• 1 cardamom
• 1 tsp dry coconut flakes

Ingredients 2:

• 1 lb naatu kozhi / country fowl 
• 2 onions, finely chopped
• 1 tomato, chopped
• 1 green chilli, finely chopped
• 4 cloves garlic, crushed
• 1" ginger, crushed
• 1/2 tsp turmeric powder
• 2 tbsp coconut paste
• 2 bay leaves
• 2 dry red chillis (for tempering)
• 1/2 tsp mustard seeds
• 2 tbsp oil
• 10 curry leaves
• salt to taste
• 2 stalks coriander leaves, chopped, for garnishing

Preparation:

1. Dry roast all ingredients in table 1 until slightly brown. switch off, cool and grind to a fine powder.
2. Heat oil in a pan, toast bay leaf and curry leaves and splutter mustard seeds. 
3. Add chopped onions, green chillies, crushed ginger and garlic. Fry till slightly browned. Add tomatoes and cook for a minute. 
4. Add the cut chicken pieces, cover and cook 3 minutes. When meat turns white, add turmeric and ground powder. Fry till masala browns well, add salt and continue to stir.Add one cup water and pressure cook it.
5. After pressure is released, add coconut paste. Allow to boil. Garnish with coriander and switch off.

Note:

The meat of country fowl is usually tougher than that of broiler chicken. But a small 1 1/2 lb naatu kozhi (before it starts laying eggs) is usually tender. So it is important not to overcook the meat.