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Madurai Style Chicken Kuzhambu Recipe

Madurai Style Chicken Kuzhambu is a popular Indian Curries
Author :
 
On :
Monday, 24 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Preparation Time :
20 minutes
Servings :
Serves 4
RATINGs :
Rated 4.5 based on 100 votes
4.5

Chicken Curry recipes from Bawarchi.com  

From Jigarthanda to Muttaiparotta and Karidosai, Madurai's food inventions make it a favourite destination, especially for those who love spicy food. 

Madurai Style Chicken Kuzhambu is a stewed, non-vegetarian curry that is a big hit in Tamil Nadu. The masala paste for the chicken curry is made with aromatic spices like coriander seeds, black peppercorns, cumin seeds, poppy seeds, cinnamon, cloves and grated coconut. The ingredients for the paste has to be patiently dry roasted one by one until they turn slightly brown. 

Madurai Style Chicken Kuzhambu works best when it is cooked with sesame oil. Serve hot with steamed rice and papad.

Ingredients

  • 1 - Chicken (cut in medium size pieces)
  • 2 - Onions (chopped)
  • 1 - Tomato (chopped)
  • 4 - Garlic Cloves (minced)
  • 1tbsp - Ginger (crushed)
  • 1/2tsp - Turmeric powder
  • 2 - Dry Red Chillies
  • 4tbsp - Sesame oil
  • 2 - Bay Leaves
  • Salt
  • 2tbsp - Coriander leaves
  • 5 - Curry leaves
  • To Grind:
  • 5 - Dry Red Chillies
  • 2tbsp - Coriander seeds
  • 1tsp - Black Peppercorns
  • 1tsp - Cumin seeds
  • 1tsp - Fennel seeds
  • 2tsp - Poppy Seeds
  • 1-inch - Cinnamon stick
  • 2 - Cloves
  • 1 - Cardamom
  • 2tbsp - Fresh grated Coconut
  • How to Make Madurai Style Chicken Kuzhambu:

    1. Dry roast all the ingredients one by one from the To Grind list until they turn slightly brown. Cool, add a little water and grind into a fine paste.
    2. Heat the sesame oil and fry the red chillies, curry leaves, and bay leaves.
    3. Add the onions, tomatoes, ginger, and garlic, fry until the onions turn translucent.
    4. Add the chicken pieces and turmeric powder and cook on simmer until the chicken is half cooked.
    5. Add the masala paste and salt and stir gently for a few minutes.
    6. Add enough water and cook on medium flame until the oil separates.
    7. Add the coriander leaves to the kuzhambu and remove from fire.
    8. Serve hot with rice or rotis.
    9. Recipe courtesy: Priya Easy N Tasty Recipes




     

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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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