← Nouns Cooking · Indian

Ingredients

• 500 g bone-in chicken pieces (wings, drumsticks, backs)
• 2 tsp black peppercorns
• 2 tsp Cumin seeds
• 1 tsp Fennel seeds
• 2 Dried chillies
• 6 cloves Garlic
• 3 cm piece Ginger
• 4 small shallots
• 1 tbsp coconut or sesame oil
• ½ tsp Mustard seeds
• 2 sprigs Curry leaves
• 6 small shallots, sliced
• 2 Tomato, chopped
• ½ tsp Ground turmeric
• 2 tsp Ground coriander
• ½ tsp Chilli powder
• 1¼ tsp Salt
• 1 l Water
• 1 handful Coriander (cilantro), chopped

Method

1. Pound or blend the peppercorns, cumin, fennel, chillies, garlic, ginger and shallots into a coarse paste with a splash of water.
2. Heat the oil in a pot over medium heat. Add the mustard seeds and, when they pop, the curry leaves and sliced shallots. Cook for 4 min until soft.
3. Add the spice paste and fry for 2 min until fragrant, then the tomatoes, turmeric, coriander, chilli powder and salt. Cook for 4–5 min until the tomatoes are mushy.
4. Add the chicken and stir for 3 min, then pour in the water and bring to the boil.
5. Cover and simmer gently for 30 min, until the chicken is tender, cooked through to 75°C (165°F) and the broth tastes peppery and rich.
6. Stir in the coriander, taste for salt and serve hot in cups, or over rice.

Tips

• Bony pieces make the best broth; you can pull the meat off and return it to the pot before serving.
• Country chicken (nattu kozhi) is traditional and takes about twice as long to cook.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Yummy Tummy Aarthi