Tag Archives: chicken recipes

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.

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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


  • 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.

Chicken Fried Rice / Restaurant Style Chicken Fried Rice


Fried rice is one of the popular dish, it can be prepared in a street food and also the other ways. Commonly we like to have fried rice from a street vendor, it tastes different and good. We use to have it at least once in two months, but for almost a year, the shop was closed. And so, thought of preparing it at home and the taste was too good and more similar to that one. Also, this is a perfect for lunch box. Let me share the recipe…

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegardener.

CLICK HERE for Chicken Recipes.

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Chicken fried rice / Restaurant Style Chicken Fried Rice


  • Chicken – 200 gm
  • Steamed rice – 1 ½ cups
  • Capsicum (yellow, green, red) – ¼ cup
  • Carrot – ¼ cup
  • Cabbage – ¼ cup
  • Spring onions – 4 stalks
  • Black pepper powder – 2 tsp
  • Garlic – 5 cloves
  • Eggs – 2 nos
  • Soy sauce – 2 tbsp
  • Tomato sauce – 2 tbsp
  • Salt to taste
  • Oil – 2 ½ tbsp

Making of Chicken Fried Rice –


  • Clean and finely chop the chicken into pieces.
  • Clean and finely chop the capsicum, cabbage and spring onions, peel and finely chop the carrot, garlic.
  • Heat oil in a kadai, add garlic, carrot, cabbage and capsicum, cook for few mins or until the vegetables are cooked.
  • Add chicken pieces followed by salt and pepper powder and cook for few mins or until the chicken turns pale white in color.
  • Pour tomato sauce and soy sauce and cook for a min or until the raw smell goes off.
  • Add spring onions and cook for few seconds.
  • Break the eggs, stir it well, cook for few seconds (the egg should not be completely cooked).
  • Add the steamed rice and mix it well, cook in high flame until the rice becomes dry.
  • Sprinkle a handful of spring onions and remove it from fire.

Serve it hot with Butter chicken or any gravy.


Qorma Lawand – Afghani Chicken Gravy


Recently when I was thinking about the Afghan food, got to watch this dish in a cookery show and wanted to try it. We loved each and every bite of the gravy, the chicken was soft and tender with the juicy flavor in it.

Qorma Lawand is a rich creamy and melt in mouth gravy with mild spiciness, with wonderful aroma and flavor. Usually this gravy is prepared with Lamb meat but I got to prepare with Chicken and little potatoes. Goes out well with pulav or any Indian flat breads. Perfect recipe to try now for Ramadhan. Let me share the recipe…

For more non-veg recipes – Click here and for more poultry recipes – Click here.

Qorma Lawand

Qorma Lawand


  • Chicken – 500 gms
  • Potatoes – 3 nos
  • Onions – 3 nos
  • Green chillies – 3 nos
  • Garlic – 10 cloves
  • Ginger – 3 “inch pieces
  • Cloves – 2 nos
  • Cardamom – 2 nos
  • Cinnamon – 1 stick
  • Star Anise – 2 nos
  • Turmeric powder – ¼ tsp
  • Yogurt/Curd – ¼ cup
  • Cashewnuts – 10 nos
  • Salt to taste
  • Oil – 1 tbsp.


  • Peel and finely chop the onions, slit the green chillies to equal halves (lengthwise).
  • Peel the garlic and ginger, take them in a blender along with cashew nuts and blend them to a fine paste by adding little water.
  • Marinate the chicken pieces in the ginger, garlic and cashew paste along with salt for 30 mins.
  • Heat oil in a heavy bottomed kadai, add in the spices (cloves, cardamom, cinnamon and star anise) and cook until they turn dark in color.
  • Add in the turmeric powder, cook for few seconds (be sure it should not be burnt).
  • Peel and roughly chop the potatoes into medium size, keep it aside.
  • Add in the onions, green chillies and cook until the onions start turning golden brown.
  • Add in the roughly chopped potatoes and cook for few mins or until it starts turning golden brown in color.
  • Add in the marinated chicken along with marinate and cook for few mins.
  • Pour in the yogurt/curd, along with 2 cups of water, cover and cook for few mins or until the chicken and potatoes are cooked.
  • Remove the lid and cook in low flame until the oil floats on the top.

Serve hot. Goes out well with steamed rice topped with fried onions or pulav/pilaf or any Indian flat bread.