Tag Archives: Coriander

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.

Coriander chutney / Kothamalli thogayal – 2

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Thogayal is a form of chutney which is particularly used as side dish for rice. Already I was posted a recipe coriander chutney, this is one is something different from that and accompanies good with variety rice or steamed rice.

Coriander Chutney / Kothamalli thovayal

Coriander Chutney / Kothamalli thovayal

Ingredients:

  • Coriander / Kothamalli – 4 cups / a bunch
  • Garlic – 5 cloves
  • Ginger – a peanut sized
  • Red chillies – 4 nos
  • Urad dal/Black gram/Ulundam paruppu – 2 tbsp
  • Tamarind – two pea sized
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Salt to taste

Preparation:

  • Wash and drain the water from the coriander leaves.
  • Heat a tbsp of oil in a kadai.Put red chillies, black gram, garlic, ginger and tamarind. Fry till the black gram changes to golden brown colour. Bring them to room temperature and grind to a fine powder.
  • Add in the coriander leaves with little salt in the kadai and start frying them, till they shrink in size and turn dark green in colour.
  • Bring them to room temperature and grind them to fine paste by adding very little water along with the grounded spice powder.
  • Heat oil in a kadai, add mustard and spilt black gram and wait till they crackle.
  • Pour in the coriander paste and continue stirring till the oil separates on the top.

Serve hot with rice, idli or dosa. Bring them to room temperature and store it in a container, it can stay in room temperature for 24 hrs and after that store them in the refrigerator and can use it for a week.

Coriander Chutney / Kothamalli Chutney

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Coriander also known as Cilantro is used for garnishing in curries. It is commonly known as Dhania in India.  Coriander leaves are rich in vitamins , dietary fiber, anti oxidants and essential minerals.

The health benefits of coriander includes in the treatment of skin inflammation, high cholesterol levels, diarohea, small pox, mouth ulcers, indigestion, menstrual disorders and so on.

I have made this Coriander chutney for dosa, you could serve this with idli, dosa, vada and bhaji. Let us move on to the recipe…

Coriander Chutney

Coriander Chutney

Ingredients:

  • Coriander leaves – 2 cups
  • Coconut pieces – 1 tbsp
  • Channa dal/kadala paruppu/Bengal gram – 2 tsp
  • Urad dal/Ulutham paruppu/Blackgram – 2 tsp
  • Ginger(chopped) – 1 tsp
  • Tamarind – a green pea size
  • Garlic – 3 cloves
  • Salt
  • Red chillies – 3 nos
  • Oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a string

Preparation:

  • Wash and finely chop the coriander leaves.
  • Heat a tsp of oil and fry bengal gram, black gram, tamarind, ginger, garlic, red chillies and coconut pieces. Fry them till golden brown.
  • Put the coriander leaves, salt and fry them till they shrink and turn dark green in colour.
  • Bring to room temperature and grind it to a fine paste by adding little water. Transfer it to a bowl.
  • Heat 2 tsp of oil in a tadka, put mustard, split blackgram and curry leaves. Wait till they crackle. Pour them to the chutney.

Serve hot. You can refrigerate this for a day.