This Tamil Nadu style Chicken Korma – Kari-Kozhi Kurma
recipe is basically from the native of the Chettinad region of Tamil Nadu. For centuries Chettiars, a caste of traders
who have lived there and cooked up dishes that are hot and pungent with fresh ground masalas.
It consists of chicken marinated in yoghurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds,
cumin seeds, fennel seeds, black pepper, groundnuts, onions, garlic and gingelly oil. It is served hot and garnished with coriander leaves,
accompanied with boiled rice or paratha.
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