Skip to main content

Two in one Chicken Kuzhambhu and Fry





For the day 2 of Protein rich dishes in Blogging Marathon #88 is a Chicken Kuzhambhu and fry.This is one of the signature recipe of my in laws house and they do make it with mutton.I followed the same method and tried it with chicken.As it is a pressure cooker method the kuzhambhu and fry can be made in no time.Also the addition of kuzhambhu milagai thool/podi make this kuzhambhu so aromatic.Since I ran of the spice powder,used the regular red chilly powder and coriander powder along with the homemade garam masala powder.

The consistency of the kuzhambhu is personal preference.Usually the kuzhambhu is slightly thinner if it is accompanied with idly for morning breakfast.Whereas it will be on the thicker side for rice.Off to the recipe.




                                                                    
                                                           
                                        Two in One Chicken Kuzhambhu and Fry

                                                                  
   Basic Information
   Preparation time 20 minutes
   Cooking time 45 - 50 minutes
   Serves 4(generously)


   
 Ingredients

  For the Kuzhambhu
  
Ingredient
Quantity
Chicken( boneless)
3 lbs
Onion(thinly sliced)
2(medium size)
Tomato(finely chopped)
1 medium size
Ginger&Garlic Paste
2 tbs
Coriander powder/dhaniya podi
2 tbs
Red chilly powder/milagi podi
1 tbs
Turmeric powder
1/4 tsp
Garam Masala powder
1/4 tsp
Fennel seeds/sombu
1/2 tsp
Curry leaves/karivepillai
2-3 sprigs
Lemon juice(optional)
2 tsp
Salt
1.5 tsp
Oil
3 tbs
Coriander leaves(chopped)
2 tbs

  Grind to a fine paste


Ingredient
Quantity
Coconut
1/4  cup
Fennel seeds/sombu
1 tsp
Cloves/lavangam
3-4
Cinnamon/pattai
1 inch
Cashews/mundiri
3-4


 For the Fry

Ingredient
Quantity
Onion(finely chopped)
1/4 cup
Curry leaves
few
Black pepper powder/milagu podi
1 tsp
Green chilly/pachamilagi
2-3 (slit lengthy)
Coriander leaves(finely chopped)
2 tsp
Oil
2 tsp
  
 Method 
  • Wash and clean the chicken and cut into bite size pieces,keep it aside.Grind the given ingredients "to grind" to a fine paste.Set it aside.
  • In a pressure pan or cooker heat the oil and crackle the fennel seeds,to this add the chopped onion and curry leaves.saute it until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappaers. Add in the chopped tomato and cook it for 2-3 minutes or till mushy.
  • Add in all the spice powders and give it a good mix.Now goes in the chicken pieces and saute it till the color changes.Add around 2-3 cups of water and salt.Pressure cook it for a whistle or two in a medium flame.
  • Wait until the pressure subsides and to this add in the ground coconut paste and let it cook in a medium flame for 5 minutes.Stir in between.
  • Now take the cooked chicken pieces from the as needed to make the fry from the boiling kuzhambhu in a separate bowl.Also take  1/2  cup of gray along with the cooked chicken pieces.Add in the chopped coriander leaves to the kuzhambhu and put off the flame.
  • Now for the fry heat a pan or a griddle.To this add  couple of tsp of oil.Add in the chopped onion,curry leaves and saute it for 2 minutes.Now add the slit green chillies.Now goes in the chicken pieces along with the gravy.
  • Saute it well till the moisture gets evaporated and everything incorporates well.Add in the black pepper powder and chopped coriander leaves.Mix it well and keep it on the flame for few minutes and put off the flame. Yummy chicken fry is ready
  • Serve it warm with rice .


Enjoy.................................




of Protein rich dishes in Blogging Marathon Two in one Chicken Kuzhambhu and Fry


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more