Dear Viewers!
Attention, please!
Here is how to make Xtra Delicious Chicken kuzhambu!
Do watch the video for your reference!
Each dish with chicken as the main ingredient is unique of its own and caters to every different taste buds. Succulent chunks with attached bones of chicken in a thin soup inviting the foodies that just cannot resist.This is an absolute must-have on Nonveg Dinner Table. This kuzhambu is the ultimate pleaser of every nonvegetarian guy. Kongu traditional recipes boast of various flavours of chicken curries that are being versatile to any main meals.
This chicken kuzhambu will definitely leave you asking for more and more!
How to make!
Take a look here
Ingredients:
Broiler chicken with bones 150 gms
Fennel seeds1 tsp
Star anise 2 pcs
Cinnamons 3 inches crushed roughly
Cloves 7-8 pcs
Cardamoms 2 whole
Tomato one medium size diced
Coriander powder 3 tsps
Pepper powder 1 tsp
Shredded coconut 50 gms
Curry leaves fresh 30-40
Turmeric 1 tsp
Red chilly powder 1/2-1 tsp as per your choice.
Coriander leaves 10 gms
Salt 3/4 tsp
Ginger Garlic grates each 5 g
Poppy seeds 1 tsp
Shallots 25 gms
Procedure:
Heat oil in a pressure pan over a medium heat.
Add Star anise, Fennel seeds, Cinnamons, Cardamoms and cloves to fry.
Now, add shallots and saute until they turn translucent.
Add turmeric, coriander powder, chilly powder and pepper powder.
Saute on a medium heat.
Add curry leaves.
Saute for a while.
Add washed and drained chicken
Saute for 10 seconds on a low medium. The constant heat in the pressure pan is sufficient to saute.
Sauting until the chicken chunks turn pale and shrivel to be done.
Add salt, coriander leaves and close the pressure pan and place the weight.
Allow one whistle set aside.
Wait until the entire pressure released.
Meanwhile, blend the coconut and poppy seeds with 15o ml water running the mixer.
Blend to smooth paste.
Keep ready.
Open the lid and turn on the heat.
Allow medium heat.
Stir for few seconds.
All the flavours are being infused into chicken chunks, you observe!
Add Coconut -poopy seeds paste with water.
Add the remains of the coconut paste with another 100 ml water to the boiling kuzhambu.
Stir continuously on medium heat.
Allow boiling and bubbling for 10 seconds.
Turn off the heat.
The chicken kuzhambu must be thin and soupy texture.
Enjoy with hot steamed rice and Pallipalayam chicken MIND BLOWING PALLIPALAYAM CHICKEN
Attention, please!
Here is how to make Xtra Delicious Chicken kuzhambu!
Do watch the video for your reference!
Each dish with chicken as the main ingredient is unique of its own and caters to every different taste buds. Succulent chunks with attached bones of chicken in a thin soup inviting the foodies that just cannot resist.This is an absolute must-have on Nonveg Dinner Table. This kuzhambu is the ultimate pleaser of every nonvegetarian guy. Kongu traditional recipes boast of various flavours of chicken curries that are being versatile to any main meals.
This chicken kuzhambu will definitely leave you asking for more and more!
How to make!
Take a look here
Ingredients:
Broiler chicken with bones 150 gms
Fennel seeds1 tsp
Star anise 2 pcs
Cinnamons 3 inches crushed roughly
Cloves 7-8 pcs
Cardamoms 2 whole
Tomato one medium size diced
Coriander powder 3 tsps
Pepper powder 1 tsp
Shredded coconut 50 gms
Curry leaves fresh 30-40
Turmeric 1 tsp
Red chilly powder 1/2-1 tsp as per your choice.
Coriander leaves 10 gms
Salt 3/4 tsp
Ginger Garlic grates each 5 g
Poppy seeds 1 tsp
Shallots 25 gms
Procedure:
Heat oil in a pressure pan over a medium heat.
Add Star anise, Fennel seeds, Cinnamons, Cardamoms and cloves to fry.
Now, add shallots and saute until they turn translucent.
Add turmeric, coriander powder, chilly powder and pepper powder.
Saute on a medium heat.
Add curry leaves.
Saute for a while.
Add washed and drained chicken
Saute for 10 seconds on a low medium. The constant heat in the pressure pan is sufficient to saute.
Sauting until the chicken chunks turn pale and shrivel to be done.
Add salt, coriander leaves and close the pressure pan and place the weight.
Allow one whistle set aside.
Wait until the entire pressure released.
Meanwhile, blend the coconut and poppy seeds with 15o ml water running the mixer.
Blend to smooth paste.
Keep ready.
Open the lid and turn on the heat.
Allow medium heat.
Stir for few seconds.
All the flavours are being infused into chicken chunks, you observe!
Add Coconut -poopy seeds paste with water.
Add the remains of the coconut paste with another 100 ml water to the boiling kuzhambu.
Stir continuously on medium heat.
Allow boiling and bubbling for 10 seconds.
Turn off the heat.
The chicken kuzhambu must be thin and soupy texture.
Enjoy with hot steamed rice and Pallipalayam chicken MIND BLOWING PALLIPALAYAM CHICKEN
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