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Chicken Kuzhambu

Chicken Kuzhambu
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Chicken curry to be eaten with rice, dosa or idly.
  • Coconut Milk 100 ml
  • Whole Red Chillies 10 Numbers
  • Cummin Seeds 4 Tablespoons
  • Corriander Seeds 2 Teaspoons
  • Onion (Small Ones Used For Sambhar) 20 Numbers
  • Chicken (cut Into Small Pieces) 500 Grams
  • Salt To Taste
  • Oil 5 Tablespoons
  • Pepper Powder 1 Pinch
  • Turmeric Powder 1 Pinch
  1. For making Masala: 1. Saute coriander Seeds and red chillies in a pan (with 1 tbsp oil) for a minute (you will feel the aroma of coriander seeds) 2. Add cumin seeds to it at the end and switch off the flame (Cummin seeds get fried quicker than chillies and coriander) 3. Grind this mixture to a fine paste by adding little water to it. Cooking: 1. Heat a kadai and add 4 tbsp of oil . Sauté the cut onion till they turn golden brown 2. Add the cut chicken to it and let it cook for 2 minutes 3. Add the grinded masala to it along with salt as per your taste 4. Add a pinch of turmeric and pepper powder (you may also grind 2-3 peppers along with the masala) 5. Add coconut milk and very little water if required (as chicken leaves water while cooking) 6. Bring this to a boil till chicken is cooked (will take approximately 10 minutes). If you are using a pressure cooker, let it give 2 whistles. 7. Once the chicken is cooked and curry is in the correct consistency, keep the flame to very low and let it be in the flame for 5 minutes (without closing the lid. This will ooze out all the oil you have added while cooking)
Not to make the curry very thick. Make the consistency in which you can eat with rice or dosa (like sambhar but not too watery though)
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