This recipe, Kozhi Varatha Kosambuk, comes from the trading community in the area known as Chettinad. The curry is quite fiery as it uses both chillies and black pepper, but you can reduce these to suit your palate. The chicken is cooked with distinct aromatic spices such as fennel, cloves, star anise, fresh ginger, cumin and cardamom pods for a unique flavour. Creamy-white poppy seeds help to thicken the sauce.
Per portion Energy 375kcal/1572kJ; Protein 45g; Carbohydrate 7g, of which sugars 6g; Fat 23g, of which saturates 6g; Cholesterol 169mg; Calcium 157mg; Fibre 2.2g; Sodium 163mg.
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