Village style chicken kuzhambu is spicy and dense in texture - making it an awesome pair for white rice. You can also try this gravy with roti varieties too, but white rice is the best combo for this dish. The spices like coriander seeds, dry red chillies, black pepper corns, green cardamom, cinnamon stick and sesame seeds are dry roasted till they turn aromatic and little smoky on a medium flame. Then cooled down and ground to a fine paste using a little bit of water. Meanwhile, the chicken pieces (i prefer chicken wings for this dish though) are marinated with a fat pinch of turmeric powder, red chilli powder and ginger garlic paste. What non-veg dish would go without ginger garlic and turmeric ???!! Guess what - none of them :) Then, just saute green chillies, bay leaf and onions in right amount of oil for few minutes and add the ground paste with red chilli powder and desired quantity of water. The gravy is allowed to boil on high flame then adding marinated chicken pieces ...