Tag Archives: chicken kulambu

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/

Chicken Curry with Dal / Kozhi Kulambu -Pollachi style

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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)

Ingredients:

  • 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

Preparation:

  • 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.

 

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.