Arachuvitta Chicken Kuzhambu. We dont use any lentils dals for making this Kuzhambu. After that add curry leaves and mix well.
Add jaggery now keep flame to medium to slow and simmer for 5-7 mins until gravy becomes thick oil floats on top or the consistency you like of kulambu off flame and allow to kuzhambu to rest for minimum of 10-15 mins before you serve. Since this chicken gravy is cooked in a grounded masala we call it as Arachi vitta Kozhi kuzhambuArachuvitta Kuzhambu which means Chicken gravy cooked in grounded masala. As this is made of freshly ground spices it tastes divine.
This recipe does not use any coconut for thickness.
I feel it is good for health and tastes best when cooked in a traditional way. Its very flavorful with a good aroma of fenugreek seeds. This delicious bowl of meen kuzhambu is on its way to dear Sig who is hosting JFI tamarind this month. Cool add a little water and grind into a fine paste.
