Tag Archives: chicken curry recipe

Sweet Potato Chicken Curry

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Sweet Potato Chicken Curry is a seasonal recipe, as sweet potato is a seasonal vegetable. Usually we boil, peel and directly take the sweet potato but most of don’t like it. After getting the health benefits of sweet potatoes as it helps in getting rid of cancer-friendly free radicals, good for diabetes, also helps in proper muscular growth and in digestion. Let me share the recipe…

CLICK HERE for more chicken recipes and CLICK HERE for Sweet Potato Paratha recipe.

Weekends are mostly meant for parties and so I am taking to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

 

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Sweet Potato Chicken Curry / Cheeni Kilangu Kozhi Kulambu

Ingredients:

  • Sweet Potato – 200 gm
  • Chicken – 250 gm
  • Onions – 2 nos (medium size)
  • Ginger (I “inch) – 1 no
  • Garlic – 6 cloves
  • Tumeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil – 2 tbsp

Making of Sweet Potato Curry –

Preparation:

  • Peel and finely chop the onions, ginger and garlic into pieces.
  • Peel and roughly cube the sweet potato into medium pieces.
  • Heat oil in a kadai, add mustard, split blackgram and curry leaves, wait until they crackle.
  • Add the onions, ginger and garlic and cook until they turn golden brown in color.
  • Add the sweet potatoes, followed by all the spice powders and salt.
  • Cook until the raw smell goes off. Add the chicken pieces and cook for a min.
  • Pour 2 cups of water, cover and cook until the chicken and sweet potatoes are cooked.
  • Remove the lid, cook in medium flame until the curry thickens and the oil starts floating on the top.
  • Garnish with coriander leaves.

Serve hot with steamed rice and any stir-fry/poriyal.

 

Arachivitta Kozhi Kulambu / Chicken Kulambu

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Already I have shared many chicken kulambu recipes, this one is special and different from all the other recipes. I have roasted and grounded the spices for masala, apart from usual masala, I have induced few spices which helps in relieving cold and good for digestion. Everyone including kids can have this, you can adjust the spices according to your taste.

I have adapted this recipe from my grandmother, she prepares this curry whenever we kids never want to have homemade medicine for cold and digestion.

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Let us move on to the recipe…

Arachivitta Kozhi Kulambu / Chicken Curry

Arachivitta Kozhi Kulambu / Chicken Curry

Ingredients:

  • Chicken – ½ Kg
  • Onions – 2 nos
  • Garlic cloves – 5 nos
  • Ginger – 1 “inch stick
  • Pepper corns – 1 tsp
  • Omam/Ajwain/Carom seeds – ¾ tsp
  • Coriander seeds – 3 tsp
  • Red chilies – 6 nos
  • Cumin seeds – 2 tsp
  • Coconut (shredded) – a handful
  • Kalonji/Karunjeeragam – ½ tsp
  • Turmeric powder ½ tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – two sprigs
  • Salt to taste
  • Gingelly/Sesame oil – 1 tbsp.

Preparation:

  • Wash and clean the chicken, chop them to medium pieces.
  • Peel and chop the onions.
  • Dry roast cumin, garlic, ginger, peppercorns, carom, coriander seeds, red chili and kalonji together for few mins. Remove them from fire and bring them to room temperature.
  • Ground them to a fine paste by adding little water.
  • Ground the shredded coconut to a fine paste by adding little water.
  • Heat oil in kadai, add in mustard seeds and curry leaves, wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Pour in the ground spice masala and cook until the raw smell goes off or until it turns dark in color.
  • Pour in the ground coconut paste and cook until the raw smell goes off.
  • Add in the turmeric powder and salt, pour in a cup of water and cook until it boils.
  • Add in the chicken along with salt, cover and cook until the chicken is cooked.
  • Keep in medium flame, until the curry gets semi thicken.

Serve hot. This curry goes out well with steamed rice, idly and dosa.

Check out my other chicken recipes (rice, curries, stir-fry, gravies and deep fry) in this link: https://madraasi.com/main-course/non-vegetarian/poultry/

Nadan Chicken curry / Nattu kozhi kulambu / Cornish chicken curry

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This is one of authentic tamilian recipe, which is mostly prepared in all tamilian families during occasions or for guests. This curry goes out well with steamed rice, Idli, dosa, Idiyappam(string hoppers).

Nattu kozhi kulambu / NAdan chicken curry / Cornish chicken curry

Nattu kozhi kulambu / Nadan chicken curry / Cornish chicken curry

Ingredients:

  • Cornish chicken / Nattu kozhi – 1 kg
  • Red chillies – 6 nos
  • Ginger – 1 inch stick
  • Garlic – 7 cloves
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Peppercorns – 1 ½ tsp
  • Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Cloves – 4 nos
  • Cinnamon – 1 stick
  • Curry leaves – 2 strings
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Coconut – 2 tbsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Gingelly oil – 1 tbsp

Preparation:

  • Clean and chop the chicken into medium size.
  • Roughly chop 2 onions and tomatoes. Finely the chop the other onion.
  • Dry roast red chillies, coriander seeds, ginger, garlic, cumin seeds, peppercorns, cloves, cinnamon, a string of curry leaves, fennel seeds, poppy seeds together till the raw smell goes off.
  • Heat 2 tsp of gingelly oil in a kadai. Put the coconut pieces and fry till the raw smell goes off.
  • Then the onions and fry till the raw smell go off. Keep it aside.
  • Grind the dry roasted spices to a fine paste by adding little water and keep it aside.
  • Grind the coconut and onion to a fine paste by adding little water and keep it aside.
  • Heat the leftover oil in a pressure cooker and put mustard seeds, cumin seeds, a string of curry leaves and fenugreek seeds. Wait till they crackle.
  • Put the onions and fry till they become transparent.
  • Put the chicken with turmeric powder and salt. Fry till the chicken turns to white colour.
  • Pour in the grounded paste and fry till the raw smell goes off.
  • Pour in the grounded coconut paste and fry till the raw smell goes off, check for salt and put if required.
  • Pour in a cup of water and give a stir. Wait till it gets boils. Cover with the lid and pressure cook for 3 sounds.
  • Open the lid, when the pressure is released and put in medium flame till the oil separates and the gravy thickens to the consistency you need.

Serve hot with steamed rice. I have accompanied this with steamed rice, chicken liver fry and omelette.