Tag Archives: Indian curries

Mar3

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.

CLICK HERE for more chicken recipes.

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
Spices and curry leaves getting tempered
with ginger and garlic paste
with onions
with spice powders
with chicken
with green paste
with green paste
Getting cooked
Curry simmering and oil starts floating on the top
Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaruant Style

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.

May18

Banana Flower Curry / Vazhaipoo Kulambu

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Vazhaipoo / Banana Flower is an excellent source of fibre having it once in a while in food is very healthy. Apart from being rich in fiber, it helps a lot in the treatment of excessive bleeding during menstruation, it reduces the blood sugar level so it’s diabetic-friendly, also it helps to recover from anemia. The taste of this curry would be similiar to fish curry, so it is also known as vegetarian fish curry. Also check out my Banana Flower Stir-Fry / Vazhaipoo Poriyal. Let us move on to the recipe…

Banana Flower Curry / Vazhaipoo Kulambu

Banana Flower Curry / Vazhaipoo Kulambu

Ingredients:

  • Banana Flower – 1 no
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Tamarind – a gooseberry size
  • Turmeric powder – ¾ tsp
  • Onion – 1 ½ no
  • Tomato – 1 no
  • Garlic cloves – 4 nos
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Fenugreek / Methi / Vendayam – ¼ tsp
  • Curry leaves – a sprig
  • Coconut – 3 tbsp
  • Cumin seeds – 1 tsp
  • Oil – 1 tbsp
  • Salt to taste
With spices, onion, garlic and tomato
With spice powders
With ground coconut
pressure cooked banana flower / Vazhaipoo
With tamarind extract and boiled banana flower / vazhaipoo
Getting cooked
Oil floating at the top
Banana Flower Curry / Vazhaipoo Kulambu

Preparation:

  • Clean and soak the plantain flower in buttermilk for 10 mins. Drain the buttermilk and keep the plantain flower aside.
  • Prepare Tamarind extract.
  • Peel and chop the onions and garlic into fine pieces. Roughly chop the tomatoes into medium pieces.
  • Grind the coconut pieces along with the cumin pieces by adding little water to a fine paste.
  • Pressure-cook the plantain flower along with ¼ tsp of turmeric powder and salt for three whistles.
  • Heat oil in a kadai, add mustard, fenugreek, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and garlic, cook until they become transparent.
  • Add in the tomatoes and cook till they become mushy.
  • Add in all the spice powders and cook by sprinkling little water, until the raw smell goes off.
  • Pour in the ground coconut masala and the tamarind extract, cook until the raw smell goes off.
  • Pour in the boiled plantain flower along with the water, cover and cook for few mins or until curry thickens and the oil floats to the top of the curry.

Serve hot with steamed rice