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Sunday, February 7, 2016

Tamilnadu Restaurant Style Chicken Kuzhambu/Chicken Curry

The fresh ground spices in Tamilnadu restaurant style Chicken Kuzhambu /Chicken Curry gives a unique taste to this dish. It goes well with naan, biryani or pulav.

Preparation Time: 10 minutes 
Marinate Time: 15-20 minutes 
Cook Time: 25 minutes 
Serves : 5

For marinate:
Chicken with bones : 750 gms
Red chili powder: 1 teaspoon 
Turmeric: 1/2 teaspoon 
Salt to taste 

Spices to roast and grind:
Dry red chilies: 5-6
Coriander seeds: 2 tablespoons 
Black peppercorns: 1/2 teaspoon 
Cumin seeds: 1/2 teaspoon 
Fennel seeds: 1 teaspoon 
Poppy seeds: 1 teaspoon 
Split roasted Bengal gram(putnalu): 1 teaspoon 
Cinnamon: 1" stick 
Cloves : 2
Green cardamom: 1
Coconut powder: 1 teaspoon 

Onion : 2 medium chopped finely 
Tomato: 1 large chopped 
Green chili : 1 slit
Ginger garlic paste: 1 tablespoon 
Bay leaf: 1
Curry leaves: 1 sprig 
Water: 1 cup 


Mix all the ingredients listed for marinate and keep in the refrigerator for 15-20 minutes.
Dry roast all the ingredients listed, cool them off for 10 minutes and grind them into a fine powder.
Heat oil in a pan, add curry leaves and bay leaves, fry for 30 seconds. Add ginger garlic paste and fry for 30 seconds. Add onions and green chilies and sauté till they turn translucent. 
Add tomatoes and cook until they turn mushy. Add the masala powder and fry for 2 minutes. Add marinated chicken and fry for 7-8 minutes. Add water, mix well and close lid for 10 minutes. Open lid, turn off the stove when chicken is done. Garnish with cilantro if you wish.
Serve hot with naan, biryani or pulao.

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