Chicken Kuzhambu Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3
Recipe Category: Sidedish | Recipe Cuisine: South Indian | Recipe Reference : SpiceIndiaOnline
Recipe Category: Sidedish | Recipe Cuisine: South Indian | Recipe Reference : SpiceIndiaOnline
Chicken with bones - 1/2 kg
Onion (medium size) - 1
Small Onion - 10
Juicy tomato - 1
Ghee - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 1/2 tbsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Coriander leaves - 1/2 tbsp chopped for garnish
Water - 1 cup
To temper:
Bay leaves - 1/2Cinnamon - 1/2 inch
Cardamom - 1/2
Garlic cloves - 4 finely chopped
Ginger - 1/2 inchfinely chopped
Green chilli - 1 slitted
Curry leaves - few
Oil - 1 tbsp
To grind:
Fresh grated coconut - little less than 1/4 cupCashew nuts - 3
Fennel seeds - 1/2 tsp
Pepper corns - 1/2 tsp
Pottukadalai(Split roasted gram) - 3/4 tsp
Method:
- First grind the ingredients listed under 'to grind' to a fine paste. Keep aside. Clean and wash chicken and keep it ready.
- In a pressure cooker heat oil + ghee and add the ingredients listed under 'to temper' and fry for 2mins then add onion and tomato.
- Fry well till raw smell of tomato leaves. Then add chicken with garam masala, red chilli and coriander powders.Fry well for 3-5mins, Add required salt and mix well.
- Add 1 cup of water and pressure cook for 3-4 whistles. Once pressure releases, add the coconut paste.
- Mix well, simmer for 10mins and allow it to boil till oil seperates. Adjust salt at this stage. While switching off, garnish with chopped coriander leaves.
My Notes:
- You can even add ginger garlic paste instead of chopped ginger and garlic.
- Adjust spice level to your taste, the above recipe is just medium spicy as it suits our family.
- The color of the curry depends purely on the red chilli variety used.
