Chicken Kozhambu

Ingredients

• 750 grams chicken, cut into 2 inch pieces on the bone
• 2-3 tablespoons sesame oil
• 1 teaspoon mustard seeds
• 1 teaspoon split Bengal gram (chana dal)
• 1½ teaspoons split skinless black gram (dhuli urad dal) 
• ½ teaspoon asafoetida (hing)
• 2 sprigs of curry leaves
• 2 medium onions, sliced
• 2 medium tomatoes, sliced
• 3 green chillies, slit
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 tablespoons sambhar powder
• 1 cup tamarind water
• 2 teaspoons chopped jaggery
• 6-8 curry leaves
• 2 tablespoons chopped fresh coriander leaves
• Steamed rice for serving

Method

1. Heat sesame oil in earthen pot, add mustard seeds and once they start to splutter, add split Bengal gram and split black gram, mix and sauté till golden brown.
2. Add asafoetida. Separate curry leaves from the sprigs and add and mix well
3. Add onions, mix and sauté till golden brown. Add tomatoes, green chillies and salt, mix well and saute for 2-3 minutes on medium heat.
4. Add chicken, mix and sauté on high heat for 4-5 minutes.
5. Add red chilli powder, turmeric powder and sambhar powder and mix well.
6. Add tamarind water and 1 cup water and mix well. Once the mixture comes to a boil, cover and cook on medium heat for 10-12 minutes.
7. Add jaggery. Tear curry leaves and add to the pan. Add coriander leaves and mix well.
8. Transfer into a serving bowl and serve hot with steamed rice.