Madurai Kozhi KuzhambuRecipe Cuisine: Tamil Nadu / Madurai Region | Recipe Category: Non Veg / Lunch
Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 5
Chicken - 1/2 kg
Onion - 1 cup
Tomato - 1
Ginger garlic paste - 1 tsp
Fennel seeds - 1/2 tsp
Red chilli - 2
Curry leaves - handful
Gingelly oil - 1/4 cup
To roast and grind:
Coriander seeds - 1 tblspn
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Red chilli - 8 to 10
Black pepper - 1 tsp
To grind to a paste:
Coconut - 1/2 cup
Poppy seeds - 1 tsp
In a pan, dry roast the ingredients listed under "to roast and grind". Grind it to a smooth paste adding enough water.
Take coconut and poppy seeds in blender and make a smooth paste. Keep aside until it is ready to use.
In a pan, heat 1/4 cup gingelly oil. Temper with fennel seeds, red chillies and curry leaves.
Then, add in finely chopped onion. Saute until it becomes translucent.
When onion is sauteed well, add the ginger garlic paste. Saute till the raw smell is gone.
Then, add in the cleaned chicken pieces and stir fry for 2 to 3 minutes. Add the ground masala paste and stir fry for 10 minutes or until the masala smell is gone. Add chopped tomatoes, salt to taste and cook for 2 minutes.
Now, add the coconut poppy seeds paste and add enough water. Cover with a lid and cook on medium to low flame until the chicken gets cooked. Now the oil will leaves on its sides.
Garnish with coriander leaves and remove from flame.
|Keep all your ingredients ready|
|In a pan, take the ingredients listed under "to roast and grind"|
|Stir fry over medium flame till it changes color|
|Grind it to a smooth paste adding enough water|
|In a pan, add little gingelly oil|
|When oil becomes hot, add in fennel seeds and curry leaves|
|Add red chilli (missed the picture) and saute for 15 seconds|
|Add in finely chopped onion|
|Saute till the onione becomes soft and translucent|
|Add in ginger garlic paste|
|When the raw smell of the ginger garlic paste is gone, add the chicken pieces. Stir fry for 2 minutes.|
|Then, add in ground masala paste|
|Stir fry for 10 minutes or till the masala smell is gone|
|Add the chopped tomatoes|
|Salt to taste and coo for 2 minutes|
|Now, add the ground coconut poppy seeds paste and mix well|
|Add enough water. Cover with a lid and cook on medium to low flame until the chicken gets cooked|
|Now, the oil started to leave on the sides. At this stage, switch off the flame and garnish with coriander leaves.|
|Madurai Style Chicken Kuzhmbu is ready to serve!|
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