Tag Archives: chicken curry for dosa

Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaurant Style Coriander Chicken Curry


I have come across Coriander chicken curry in many restaurants, I like to the core, but never thought of giving it a try. Usually we love to have outside food on weekends, just like that I love to relax without any work, but I feel like my kids don’t eat properly when we are out for food. This resulted me in trying out food in restaurant style but from the Madraasi Kitchen and so comes the Coriander Chicken Curry.

CLICK HERE for more chicken recipes.

Coriander Chicken curry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast. I have infused green paste which gives more flavor, wonderful aroma, lovely texture and beautiful color, the most important thing is it adds freshness to the curry. Let me share the recipe…

Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

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Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaruant Style


  • Chicken / Country Chicken (Nattu Kozhi) – ½ kg
  • Onions – 2 nos (medium size)
  • Green chillies – 2 nos
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 ½ tsp
  • Coriander leaves with stalks – a handful
  • Mint leaves – half the quantity of coriander leaves
  • Cinnamon (1” inch stick) – 1 no
  • Cloves – 3 nos
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Coconut oil / Any cooking oil – 2 ½ tbsp


  • Wash and clean the coriander, mint leaves, keep it aside.
  • Clean and chop the chicken to medium pieces.
  • Grind coriander leaves, mint leaves and green chillies to a fine paste by adding water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Heat oil in a kadai, add cinnamon, cloves and curry leaves wait until they crackle.
  • Add ginger and garlic paste, cook for few seconds.
  • Add onions and cook until they turn transparent.
  • Add the turmeric, chilli and coriander powder followed by salt and cook until the raw smell goes off.
  • Add the chicken pieces, cook for few mins.
  • Add the ground green paste along with ½ cup of water, give a mix.
  • Cover and cook until the chicken is done.
  • Remove the lid and cook in medium flame until the curry thickens and the oil floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot.

Dosa – Food History


Dosa, is a common breakfast and street food in south India such as Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. Not only for breakfast also goes well for dinner. Also I would say that it’s a staple food among all south Indian families. Later as south Indians travelled all over the world, it has been popular in most of the countries like Singapore, Malaysia and so on.

Origin of Dosa: Dosa is known as Dosai, the first reference to dosa in Tamil literature was made by Western Chalukya King Somesvara III in the year 1054 AD and this was mentioned by a food historian K.T. Achaya in 6th Century. Later P. Thankappan Nair, mentioned that dosa originated from Udipi town of Karnataka. So it was strongly believed that Dosa originated from Tamil Nadu.

Above Details collected from Wikipedia.

The original Tamil Dosa was softer and thicker, but the thinner and crispier version of Dosa was originated in Udipi, Karnataka.

Names of Dosa: Dosa is known by several names, Dosai – Tamil Nadu, Dose – Kannada, Dosa – Malayalam and Telugu. Also it’s called as dhosi, dosey, doza, dhoza, those, thosai, thhosa …

Nutrition: It is high in Carbohydrates and contains no sugar or saturated fats. Also it’s a good source of protein.

Preparation: Dosa is prepared with the fermented batter made up of rice and black gram in the ratio of 4:1. Rice and Black gram are soaked overnight separately with a handful of fenugreek seeds along with rice. Later both the ingredients are drained and then urad dal is grounded to a fine paste by adding little water and then the rice along with fenugreek is grounded to a fine paste by adding water little by little. Both the batter are poured into a wide mouthed bowl, add in little salt and mix well with your hands, so that both the batter would be mixed well. Ferment the batter for almost 12 hrs, then dosa is prepared. Fenugreek seeds are added to give golden brown color and crispiness for dosa.

Recipe link with step by step dosa batter preparation: https://madraasi.com/2014/05/04/dosa/.


Fermented batter getting mixed

Shell life of Dosa Batter: Dosa batter can be refrigerated for almost 5 days in an air-tight container.


Varieties of Dosa: There are many varieties of Dosa, instead of rice and urad dal, wheat flour, rava, moong dal are also used to prepare dosa. Also dosa can be stuffed with veggies or non veg like chicken, mutton as they give different flavor and taste.

Check out this link for 10+ Dosa recipes: https://madraasi.com/2015/08/20/dosa-collection/


10+ Dosa Collection

10+ Dosa Collection

How to Serve:

Dosa is commonly served with

This post get published in FBAB, click on this link to check out my post with FBAB: http://www.fbab.in/2015/09/history-of-dosa.html

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Chicken Curry with Dal / Kozhi Kulambu -Pollachi style


As usual when I started hunting for chicken curry recipes, found a recipe “Pollachi Chicken Curry” by Chef Damodaran. Being a big fan of Chef Damo, bookmarked the recipe; later found out that there were lot of curry leaves induced in the dish and also the dish was green in color. My family loves to have curries for rice in red color, so planned for a small twist in the recipe. I would say that I love this recipe a lot because of the combination of dals / paruppu with the chicken and this being my first dish of trying out chicken with dal. The color, aroma and taste was too good. Guys a different recipe with yummy taste, fabulous aroma and attractive color. It’s a must try dish.

Also a special thing in this post, the very first time I am taking it to Angie’s Fiesta Friday #51, which I have been longing for months. Hope friends would enjoy this recipe 🙂

Let us move on to the recipe…

Dal Chicken Curry / Kozhi Paruppu Kulambu (Pollachi Style)

Dal Chicken Curry / Kozhi Paruppu Kulambu (Pollachi Style)


  • Chicken – ¾ kg
  • Shallots / Small Onions – ½ kg
  • Tomato – ¼ kg
  • Red chilies – 7 nos
  • Black gram / Ulundam paruppu – 1 tbsp
  • Greengram / Paasi paruppu / Moong dal – 1 tbsp
  • Bengal gram / Kadalai paruppu – 1 tbsp
  • Ginger – 1 “inch stick
  • Garlic – 5 cloves
  • Turmeric powder – ½ tsp
  • Curry leaves – 5 strings
  • Cloves – 4 nos
  • Cinnamon – 1” inch stick
  • Cardamom – 1 nos
  • Coconut oil – 2 tbsp
  • Salt to taste


  • Dry roast ¾ th portion of curry leaves and keep it aside.
  • Dry roast black gram, green gram and 5 nos of red chilies together, roast till the color changes to golden brown and keep it aside.
  • Dry roast bengal gram and leftover red chilies, roast till the color changes to golden brown and keep it aside.
  • Peel the shallots and crush them along with ginger and garlic in a mixier or mortar.
  • Now take all the dry roasted ingredients (step1,2 and 3) and ground them to a coarse powder. Keep it aside.
  • Clean and take the chicken pieces in a bowl, add in the grounded powder, turmeric powder, salt and a tbsp of coconut oil. Mix them well with your hands and marinade them for 30 mins
  • Heat leftover coconut oil in a kadai, add cloves, cinnamon, cardamom and curry leaves. Wait till they crackle.
  • Add in the crushed onion and cook till they turn brown in color.
  • Add in the tomatoes and cook till they become mushy, add ½ tsp of chili powder, ¼ tsp of turmeric powder and cook till the raw smell goes off.
  • Add the marinated chicken followed by salt, cook till the chicken turns in color.
  • Pour in 2 cups of water, let it boil, cover with the lid and stir it once in a while.
  • Cook till the chicken pieces are done.

Serve hot with steamed rice, also goes well with Dosa. I have accompained this chicken curry with omelette.