Karuvepilai chicken kuzhambu / Curry leaves chicken curry / Karuvepillai kozhi kuzhambu

Written by: 7aum Suvai

Curry leaves are nature's gift to us. It does not only add flavor to our dishes but also great for our health. Curry leaves chicken curry is a delicious and flavorful dish that goes well with hot rice and rasam.

Karuvepilai chicken curry

Ingredients:

Serves 4 to 5

      • 1/2 kg – Chicken with bones
      • 1 no – Onion (chopped finely)
      • 1 tsp – Ginger garlic paste
      • 1/4 tsp – Turmeric powder ( for marinating chicken)
      • 1 tbsp – Coriander powder / dhania
      • 1/4 tsp – Lemon juice
      • 1/4 cup – Grated coconut
      • Salt to taste

For grinding:

      • 1 tsp – Oil
      • 5 to 8 no’s – Small onion / chinna vengayam / shallots
      • 1 handful – Coriander leaves
      • 1 handful – Curry leaves
      • 1/4 to 1/2 tsp – Peppercorns ( or add as needed)
      • 1 no – Green chillies

For seasonings:

      • 2 tbsp – Sesame oil
      • 1 no – Cinnamon stick
      • 1 no – Cardamom
      • 1 no – Clove
      • 1/4 tsp – Fennel seeds

Karuvepilai chicken curry

Preparation method:

  1. Wash chicken thoroughly for 3 to 4 times then marinate it with turmeric powder and little salt. Keep it aside.
  2. Heat oil in a pan, add small onion, coriander leaves, curry leaves, peppercorns and finally green chilli, saute for 2 minutes or until it is 3/4 done. Allow them to cool completely then grind them to a fine paste, set this aside.
  3. Grind grated coconut into fine paste and set it aside.
  4. Heat sesame oil in a pan, season with items given in the list for seasoning. Followed by chopped onion along with little salt, saute until they are slightly golden brown in color.
  5. Add ginger garlic paste, saute for a few seconds. Now add marinated chicken and saute well for 2 minutes. Then add coriander powder and ground green paste, mix well thoroughly. Cover with lid and cook for 4 to 5 minutes or until chicken is well cooked.
  6. Add coconut paste, 1/2 to 3/4 cup water and required salt, cook well thoroughly until you reach right consistency you want.
  7. Finally squeeze some lemon juice and switch off the stove. Karuvepillai chicken kuzhambu is ready, serve with hot rice or even with hot idli.

Karuvepilai chicken curry

Karuvepilai chicken curry

Notes:

  • Marinating chicken is very important to get soft and juicy chicken.
  • You may increase or decrease the quantity of peppercorns as per your spice level.
  • Always wash chicken in lemon juice once or twice in order to avoid the stinky smell from chicken (kavuchi smell).

Karuvepilai chicken curry

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