Chicken kuzhambu with Coconut Milk

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Klong Talay (Sour and Spicy Seafood Soup) , Best Hot and sour Pumpkin Soup, Easy Spicy Pumpkin Soup

Rate This Recipe
4

Ingredients

  • 1 kg - Chicken ( cleaned, washed and cut into medium sized pieces)
  • 4 - medium sized Onions (sliced, but not too thin)
  • 2 - big Potatoes (cut into 1 inch cubes)?
  • 6 - slit Green chillies or as required?
  • few curry leaves?
  • 3 to 4 Cloves
  • 1 - stick cinnamon?
  • 1'' - Ginger ( finely chopped)
  • 5 - Cloves Garlic ( finely chopped)
  • ?tsp - peppercorns?
  • 1.5 - small tetra-packs ready Coconut Milk (200g each)?
  • pinch of pepper powder
  • 4 tbsp - oil?
  • salt to taste
  • finely chopped Coriander leaves (to garnish)

How to Make Chicken kuzhambu with Coconut Milk

  • Take half packet of coconut milk and dilute it with 1 cup of water to make thin coconut milk.
  • Keep aside the remaining coconut milk.
  • Heat oil in a non-stick kadai or a vessel.
  • Add green chillies, cloves, cinnamon , ginger, garlic and curry leaves.
  • Saute for about half a minute.
  • Add the sliced onions and saute on a low flame till they turn soft.
  • Do not let them turn brown.
  • Add the pepper corns.
  • Add the chicken pieces, potatoes and salt. Stir fry for a minute.
  • Pour thin coconut milk and stir for a minute.
  • Cover with a lid, having some water on it.
  • Gently stir at regular intervals.
  • Cook till the chicken is done.
  • Remove from the gas. Add the remaining coconut milk.
  • Mix well. Remove from fire. Sprinkle pepper powder.
  • Garnish with finely chopped coriander leaves and juliennes of ginger.
  • Serve hot with appams.