Tag Archives: koli

Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaurant Style Coriander Chicken Curry

Standard

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.

Coriander chicken curry, kalli kozhi kulambu, malli koli kulmabu, corainder chicken, restaurant style coriander chicken curry, tamil recipe, tamil recipes, Indian recipes, Tamil chicen curry, tamil coriander chicken curry recipe, Indian chicken curry, Indian chicken recipe,, Indian coriander chicken curry, images of coriander chicken curry, picture of coriander chicken curry, coariander chicken curry image, coriander chicken curry picture, tamil koli kulambu, koli kuklambu picture, koli kulambu image

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.

Spicy Chicken Fry – 2

Standard

Just like that I have prepared this spicy chicken fry, it was delicious. I would say that this would be right to prepare when you have little quantity of chicken pieces. Here I have chopped the chicken into small pieces for this dish, and accompanied it with Malabar Chicken Briyani, everyone in my home loved the aroma and taste of the chicken. Let us move on to the recipe…

Do check out my other Chicken recipes in this link: https://madraasi.com/main-course/non-vegetarian/poultry/

Spicy Chicken Fry

Spicy Chicken Fry

Ingredients:

  • Chicken – ½ kg (boneless is preferred)
  • Onions – 3 nos (medium size)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a sprig
  • Chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam Masala or Curry Masala – 1 tsp
  • Turmeric powder – ½ tsp
  • Black pepper powder – 1 tsp
  • Salt to taste
  • Coconut oil – 3 tbsp.
  • Fennel-Poppy seeds powder – 2 tsp
  • Coriander leaves – 2 stalks

Preparation:

  • Clean and chop the chicken into fine pieces.
  • Peel and chop the onions to small pieces.
  • Fennel-Poppy seeds powder – Grind fennel and poppy seeds to fine paste and keep it aside.
  • Heat oil in a non-stick kadai, add in the mustard seeds, cumin seeds and curry leaves and wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the chicken pieces followed by turmeric powder, chili powder, cumin powder, garam masala or curry masala and salt.
  • Cook for few mins, until the raw smell goes off.
  • Pour in ½ cup of water, cover and cook until the chicken is done.
  • Remove the lid and keep in medium flame, so that the chicken becomes dry.
  • Sprinkle pepper powder and the chopped coriander leaves, cook until the raw smell goes off or chicken turns completely dry.
  • Remove from fire.

Garnish with coriander leaves and serve hot. I have accompanied it with Malabar Chicken Briyani and Onion-Tomato Raita.

 

Chili chicken

Standard

This chili chicken gravy is one of my all time favorite; the right word is “My Signature Dish”, which was preparing for almost 10 years. As to saying, “People become crazy towards something they find and never mind about the old ones”, I have almost forget about this dish. Luckily two days, the dish strikes my mind and started preparing that for my kids.

This is one of the simple and easiest gravy, which goes well with Indo-Chinese based food, but I have accompanied this with “Indian Vegetable Risotto”, the combination was super. Let us on to the recipe…

Chili Chicken Gravy

Chili Chicken Gravy

Ingredients:

  • Chicken – 1 kg
  • Onions – 4 nos (medium sized)
  • Tomato – 2 nos
  • Green chilies – 2 nos
  • Chili powder – 2 tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric power – ½ tsp
  • Ginger-garlic paste – 2 tsp
  • Curd / Yogurt – 2 tbsp
  • Corn flour – 1 tbsp
  • Red food colour – ¼ tsp
  • Pepper powder – 1 tsp
  • Soy sauce – 1 tbsp
  • Salt to taste
  • Vegetable Oil / Olive oil – 1 tbsp
  • Coriander leaves – a fistful

Preparation:

  • Clean and chop the chicken into medium pieces.
  • Peel and finely chop half of the onion and then roughly chop the other onions and tomaotes.
  • Slit the green chilies into equal halves.
  • Take chicken, chili powder, coriander powder, turmeric powder, salt, ginger-garlic paste, yogut/curd, pepper powder, 2 tsp of soy sauce together in a bowl. Mix them well with your hands. Marinate it for 10 mins.
  • Grind the roughly chopped onions and tomatoes together to a paste without adding water.
  • Pour the grounded paste along with a tsp of oil to the chicken marinate and mix it well. Marinate it for another 20 mins.
  • Heat oil in a kadai, add in the onions and green chilies. Cook till the onions become transparent.
  • Add in the marinated chicken, cook them for 10 mins and keep them stirring once in a while.
  • Pour in ½ cup of water, cover and cook till the chicken is done, keep on stirring once in a while.
  • Mix the leftover soysauce with cornflour by adding little water, be sure no lumps should be formed.
  • Once when the chicken is done, pour in the soy sauce mixture and keep on stirring continously till it thickens, else the chicken would be burnt.
  • Garnish with coriander leaves.

Serve hot.

Note: When you need gravy, remove form fire when it comes to gravy form. If you need it to be dry, keep on stirring till the gravy thickens and becomes dry.