Chicken Kuzhambu, the chicken in spicy & creamy coconut curry and it goes well with rice,idly,dosa and all type of indian flat bread.If you have followed my blog regularly, you might know that i rarely cook non veg and if i do,i always have the dilemma of how would it turns out, that's the reason for less non veg recipes in my blog. But nowadays i have the confidence of cooking non veg well and i knew the knack of balancing the spices in non veg gravy.so hereafter you can see more non veg recipe.
Coming to today's recipe, i have tried this kulambu for many times and it tastes absolutely delicious with rice and chapathi. The onion paste we used here in the recipe gives nice creaminess to the gravy and i love that to the core.Give it a try you wont be disappointed for sure.
Procedure
Notes:
Coming to today's recipe, i have tried this kulambu for many times and it tastes absolutely delicious with rice and chapathi. The onion paste we used here in the recipe gives nice creaminess to the gravy and i love that to the core.Give it a try you wont be disappointed for sure.
Chicken Kuzhambu
Preparation Time : 1 hr for marinate | Cooking Time : 30 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Chicken - 250 gms
Onion - 1 medium size
Tomato - 1
Green Chili - 2
Coriander powder - 1 1/2 tsp
Salt - to taste
Curry leaves - few
Coriander leaves - few
Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom-2
To marinate
Curd - 1 1/2 tbsp
Red chili - 3/4 tsp
Turmeric - a pinch
Salt - 1/4 tsp
To roast and grind
Pearl onion - 6
Garlic - 4 pods
Ginger - 1/2 inch piece
To grind
Coconut - 1/4 cup
Cashew - 3
Fennel seed - 1/4 tsp
Chicken - 250 gms
Onion - 1 medium size
Tomato - 1
Green Chili - 2
Coriander powder - 1 1/2 tsp
Salt - to taste
Curry leaves - few
Coriander leaves - few
Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom-2
To marinate
Curd - 1 1/2 tbsp
Red chili - 3/4 tsp
Turmeric - a pinch
Salt - 1/4 tsp
To roast and grind
Pearl onion - 6
Garlic - 4 pods
Ginger - 1/2 inch piece
To grind
Coconut - 1/4 cup
Cashew - 3
Fennel seed - 1/4 tsp
Wash the chicken with turmeric powder and cut into small pieces, add all the ingredients listed "To marinate" into the chicken & mix well. Let it marinate for 1 hr.
Heat a kadai with few drop of oil & add all the ingredients listed under "To roast and grind" and saute till onion becomes slightly change its color, let it cool and grind into smooth paste.
Cut the onion and tomato into small pieces and slit the green chili, heat the kadai with oil, add cinnamon,cloves & cardamom into the oil and fry for 30 secs, then add the onions,green chili & curry leaves.
Saute till the onions becomes translucent & then add the grounded onion paste and saute till the raw smell leaves.
Now add the tomatoes, coriander powder & salt (remember we already add salt to the chicken,so here add only for masala) , saute till the tomatoes becomes mushy.
Add the chicken & mix it well with the masala and then add 1/4 cup of water & cover cook the chicken for 15 mins.
Once the chicken is cooked, grind the ingredients listed under "To grind" into smooth paste and add into the chicken,if the gravy is too thick, add 1/4 cup of water. Now do the taste test and adjust the salt & chili at this stage if needed.
Let it comes to boil and keep the flame in low till the oil separates on the top. Finally add the coriander leaves and switch off the flame.
Tasty & creamy Chicken curry is ready.
Heat a kadai with few drop of oil & add all the ingredients listed under "To roast and grind" and saute till onion becomes slightly change its color, let it cool and grind into smooth paste.Cut the onion and tomato into small pieces and slit the green chili, heat the kadai with oil, add cinnamon,cloves & cardamom into the oil and fry for 30 secs, then add the onions,green chili & curry leaves.Saute till the onions becomes translucent & then add the grounded onion paste and saute till the raw smell leaves.Now add the tomatoes, coriander powder & salt (remember we already add salt to the chicken,so here add only for masala) , saute till the tomatoes becomes mushy.Add the chicken & mix it well with the masala and then add 1/4 cup of water & cover cook the chicken for 15 mins.Once the chicken is cooked, grind the ingredients listed under "To grind" into smooth paste and add into the chicken,if the gravy is too thick, add 1/4 cup of water. Now do the taste test and adjust the salt & chili at this stage if needed.Let it comes to boil and keep the flame in low till the oil separates on the top. Finally add the coriander leaves and switch off the flame.Tasty & creamy Chicken curry is ready.- If you have ginger garlic paste, add 1 tsp of it & skip the ginger and garlic in roasting here.
- I used boneless chicken here, but you can use either bone or boneless.
- If you're using chicken with bones, the cooking time may varies.
- Add coconut paste once the chicken is well cooked.
- If you're using boned chicken, you can pressure cook the chicken to speed up the process.
- Depend on the thickness of gravy you want, add more or less water.
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