Tag Archives: south Indian nadan chicken curry

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.

Nadan Chicken curry / Nattu kozhi kulambu / Cornish chicken curry


This is one of authentic tamilian recipe, which is mostly prepared in all tamilian families during occasions or for guests. This curry goes out well with steamed rice, Idli, dosa, Idiyappam(string hoppers).

Nattu kozhi kulambu / NAdan chicken curry / Cornish chicken curry

Nattu kozhi kulambu / Nadan chicken curry / Cornish chicken curry


  • Cornish chicken / Nattu kozhi – 1 kg
  • Red chillies – 6 nos
  • Ginger – 1 inch stick
  • Garlic – 7 cloves
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Peppercorns – 1 ½ tsp
  • Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Cloves – 4 nos
  • Cinnamon – 1 stick
  • Curry leaves – 2 strings
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Coconut – 2 tbsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Gingelly oil – 1 tbsp


  • Clean and chop the chicken into medium size.
  • Roughly chop 2 onions and tomatoes. Finely the chop the other onion.
  • Dry roast red chillies, coriander seeds, ginger, garlic, cumin seeds, peppercorns, cloves, cinnamon, a string of curry leaves, fennel seeds, poppy seeds together till the raw smell goes off.
  • Heat 2 tsp of gingelly oil in a kadai. Put the coconut pieces and fry till the raw smell goes off.
  • Then the onions and fry till the raw smell go off. Keep it aside.
  • Grind the dry roasted spices to a fine paste by adding little water and keep it aside.
  • Grind the coconut and onion to a fine paste by adding little water and keep it aside.
  • Heat the leftover oil in a pressure cooker and put mustard seeds, cumin seeds, a string of curry leaves and fenugreek seeds. Wait till they crackle.
  • Put the onions and fry till they become transparent.
  • Put the chicken with turmeric powder and salt. Fry till the chicken turns to white colour.
  • Pour in the grounded paste and fry till the raw smell goes off.
  • Pour in the grounded coconut paste and fry till the raw smell goes off, check for salt and put if required.
  • Pour in a cup of water and give a stir. Wait till it gets boils. Cover with the lid and pressure cook for 3 sounds.
  • Open the lid, when the pressure is released and put in medium flame till the oil separates and the gravy thickens to the consistency you need.

Serve hot with steamed rice. I have accompanied this with steamed rice, chicken liver fry and omelette.