Tag Archives: chicken curry for idly

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

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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.

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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

Ingredients:

  • 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

Preparation:

  • 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.

Chicken Korma recipe/ Chicken Kurma recipe / How to make chicken kurma in pressure cooker

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My mom use to prepare this Chicken Kurma very often, when served with idly it tastes delicious. I love this kurma a lot, also kids love this to core because of it’s mild spiciness and taste. We use to call this “Pachai kulambu(Green curry)”. Let us move on to the recipe…

Chicken Kurma / Chicken Korma

Chicken Kurma / Chicken Korma

Serves – 8 people

Preparation time – 15 mins

Cooking time – 15 mins

Ingredients:

  • Chicken – 1 kg
  • Big onion – 1 no
  • Mustard seeds –  ½ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp (or as per your taste)
  • Oil – 1 tbsp
  • Curry leaf – a strand

For grinding:

  • Coconut (shredded or pieces) – 3 tbsp
  • Cumin seeds – 2 tsp
  • Anise/Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Garlic – 4 cloves
  • Ginger – 1 inch
  • Green chillies – 3 nos
  • Cinnamon – ½ inch
  • Cloves – 2 nos

Making of Chicken Kurma / Chicken Korma –

Preparation:

  • Clean the chicken. Cut into small pieces.
  • Peel and finely chop the onions.
  • Grind all the ingredients together listed under the grinding list to a fine paste by adding water.
  • Heat oil in a pressure cooker, add in the  mustard, cumin seeds, curry leaves and wait until they crackle.
  • Add in the onions and fry till golden brown.
  • Add in the chicken, turmeric powder and salt and cook for few mins.
  • Now pour the grounded paste and cook for few mins or until the raw smell goes off.
  • Pour 2 cups of water and wait till it boil, pressure-cook for 2 whistles.
  • Remove the lid, when the pressure subsides and serve hot.

Serve hot with Idly, dosa, rotis, puri and chapathi. Goes well for breakfast and dinner.