chicken gravy

Kovilpatti Chicken Kuzhambu

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Kovilpatti chicken kuzhambuToday, I am posting a recipe given to me by my friend who hails from Kovilpatti, a southern town in my home state of Tamilnadu in India. Kovilpatti is famous for its yummy kadalamittai (a sweet variety made from peanuts), matchstick and fireworks industry. Actually, the recipe is of chicken gravy but I have named it as Kovilpatti chicken kuzhambu in honor of my dear friend.:)
kovilpatti chicken kuzhambuKovilpatti Chicken Kuzhambu is a very tasty chicken gravy and the recipe does not have coconut as one of the ingredients. One other uniqueness of this gravy is the use of castor oil and believe it or not, it enhances the flavor. And Kovilpatti Chicken Kuzhambu is my HB’s favorite chicken gravy and is one of the recipes that are often made in our home.
kovilpatti chicken kuzhambuKovilpatti Chicken Kuzhambu goes well with white rice, dosa, chappati etc. Also, I would suggest using country chicken (naatu kozhi) for the gravy, if available since that is what is used back home for any chicken recipe. It gives excellent taste to the gravy and also an authenticity to the recipe. 🙂

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Kovilpatti Chicken Kuzhambu
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
To grind:
  • Ginger – 1”
  • Garlic cloves – 8 nos
  • Green chillies – 2
  • Shallots – 6
Other ingredients:
  • Gingely oil – 3 tbsp
  • Bay leaf – 1 no
  • Cinnamon stick – ½ “
  • Fennel seeds – a pinch
  • Onion, big, finely chopped – 1 no
  • Tomato, big, finely chopped – 1 no
  • Chilli powder – 1 tbsp
  • Coriander powder – 2 tbsp
  • Whole black pepper, freshly ground, powdered – 1 tbsp
  • Cumin powder -1 tsp
  • Garam masala powder – a pinch
  • Salt - as required
  • Chicken – ½ kg (750 grams)
  • Cilantro – for garnishing
  • Castor oil – 3 drops
Instructions
  1. Grind all the given ingredients under ‘to grind’ and make a fine paste.
  2. Heat oil in a thick bottomed sauce pan and add bay leaf, cinnamon and fennel seeds. When they start to sizzle add in the chopped onions and sauté until they turn translucent.
  3. Add the ground paste and sauté until the raw smell of shallots disappear.
  4. Add the chopped tomatoes and sauté until oil gets separated.
  5. Now add in all the powders (chilli, coriander, cumin, pepper, garam masala) along with salt and give a quick stir. Lower the flame and add very little water. Sauté until the raw smell disappears.
  6. Finally add in the cleaned chicken pieces, stir well until the masalas are well coated on the chicken. Add a cup of water and check for salt. Cover the lid and cook in low to medium flame for 15 minutes or until the chicken is well cooked.
  7. Add few drops of castor oil on top and cook for another couple of minutes. Switch off the flame and garnish with freshly chopped cilantro.
  8. Enjoy this excellent kovilpatti chicken kuzhambu with white rice or any Indian rotis! 
Notes
1.Adding castor oil is to enhance the taste. You could also use coconut oil instead.
2.This gravy tastes good as it is. In case if you want add richness to the gravy (or making a big batch) you can either add ½ a cup of coconut milk and cashew paste or you could just add yogurt.
3.I like my gravy to be thick so I added just a cup of water. You can adjust it according to your own taste.

Kovilpatti chicken kuhambu

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Kundapur Chicken Gravy

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kundapur chicken It has been a while since I posted a non vegetarian recipe and now I am giving you a speciality from my neighboring state, Karnataka. It is called as the Kundapur Chicken gravy, a popular dish from Mangalorean cuisine that has its origins from Kundapur, a coastal town in Karnataka. Kundapur chicken is a versatile dish that goes well with all main course dishes like, rice, naan, parotta, biriyani, chapati, dosa etc. Kundapur Chicken Kundapur chicken gravy’s main ingredient, the one that gives its distinct taste, is the kundapur masala powder. Kundapur chicken gravy is one of HB’s favorite dishes and he makes me to cook it at least once in like two months (I know that is a considerable gap but I do have to try other interesting recipes, right? ;)). We normally have Kundapur chicken with Biryani and Chappati. Kundapur Chicken I would say Kundapur was one of the first dishes I tried which was not from Tamilnadu or a hand down from my mom or MIL 🙂 Do try this Mangalorean dish in your kitchen and let me know your comments as well as the favorite main course dish that you would like to have with.

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Coondapur Chicken Gravy
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
To dry roast and grind:
  • Kashmiri red chilli – 2 nos
  • Black peppercorns- 1 tbsp
  • Coriander seeds – 1½ tbsp
  • Fenugreek seeds – 8 nos
  • Tamarind – marble size
  • Coconut - 2 tbsp
Other ingredients:
  • Oil – 3 tbsp
  • Onion, finely chopped – 1 no
  • Ginger garlic paste – 1 tbsp
  • Turmeric powder – a pinch
  • Green chillies – 2 nos
  • Curry leaves – a sprig
  • Chicken, with bones -
  • Salt as required
  • Coconut milk – 2 tbsp
  • Cilantro, chopped – 1 tbsp
Instructions
  1. Heat a pan and dry roast all the above ingredients except coconut for a minute or until they spread aroma. Allow them to cool and grind it along with coconut to a fine paste.
  2. Heat oil in a pan and add finely chopped onion. Sauté well. when the onions turn translucent add ginger garlic paste. Sauté until the raw smell disappears. Add a pinch of salt and turmeric powder.
  3. Add green chillies and curry leaves. Give it a stir and add the ground coconut paste. Sauté well, reduce to medium flame and allow them to cook for 20 minutes.
  4. When the oil start to ooze out, add the chicken and mix well. when the gravy is well blended with the chicken, cover the lid and cook for another 15 to 20 minutes in a low flame. When the chicken is ¾ th cooked, add coconut milk mix well. cover and cook for another 10 minutes. Sprinkle chopped cilantro on top and switch off the flame.
  5. Enjoy the tasty kundapur chicken with roti, white rice or even for dosa!

Kundapur Chicken

Chicken Kuzhambu

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Chicken KuzhambuThere are certain recipes that always remain our favorites and we can never be tired of cooking them over and over again. One such recipe that I cook often, and of course, enjoyed by my family and friends, is the Chicken kuzhambu, south Tamilnadu style. It’s better than any restaurant recipe, guaranteed!
Chicken KuzhambuChicken gravy was the first non-vegetarian dish that I cooked and it turned out well the very first time!:). If you had been a regular visitor to my site, I had mentioned earlier about my Mom’s cookbook diary that she had given me after my marriage. This chicken kuzhambu recipe is from that. It is a simple yet tasty dish that is cooked at least once in two months in my kitchen and is my HB’s favorite as well.
Chicken KuzhambuYou can have chicken kuzhambu with biriyani, white rice, chappati or dosa! It goes well with almost every main course item…Many of my friends, after trying my chicken kuzhambu had mentioned that the sambar powder that I use makes the difference!
Chicken KuzhambuTry this recipe in your home and let me know your thoughts!

5.0 from 1 reviews
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Chicken Kuzhambu
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
To marinate:
  • Chicken – ½ kg (with bones)
  • Sambar powder or veettu milagai podi (Homemade) – 2 tbs
  • Ginger & Garlic paste – ½ tbs
  • Salt – 1 tsp
To grind:
  • Grated coconut – 1½ tbs
  • Shallot – 1
Other ingredients:
  • Biriyani powder – 1 tbs
  • Onion (big) – 1
  • Tomato (medium) – 1½
  • Green chilli – 2 (slits)
  • Ginger & Garlic paste – ½ tbs
  • Coriander leaves – for garnishing
Instructions
  1. Wash the chicken pieces in running water and marinate it with given ingredients.
  2. Grind the above given ingredients to a paste and keep it aside.
  3. Heat a thick bottomed pan with a tbs of oil. Add biriyani powder and chopped onions. Sauté until onions turn translucent.
  4. Add ginger & garlic paste. Stir fry till the raw aroma of ginger-garlic disappears.
  5. Add chopped tomato and slit green chilli. Sauté until the tomatoes are mushy.
  6. Add in the marinated chicken pieces and give it a stir.
  7. Add the ground coconut paste with required salt, mix well (you could add water now according to your preference. I usually don’t add water as the chicken itself ooze out lots of water). Close the lid and cook for 10 to 15 minutes stirring in between or until oil oozes out.
  8. When the chicken is well cooked, switch off the flame and garnish with finely chopped coriander leaves.
  9. Serve hot chicken gravy with biriyani or white rice and any chicken / mutton fry of your choice.
Notes
1.I use homemade biriyani powder (blend of whole spices) for this recipe. Please follow the above link for its recipe.
2.If u don't have sambar powder, you can use regular red chilli powder as well. But the homemade sambar powder makes the difference.

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MUNIYANDI VILAS CHICKEN KUZHAMBU

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Muniyandi Vilas chicken kuzhambu, as the name suggests, is a variety of chicken kuzhambu that is served in Muniyandi Vilas restaurants in Tamilnadu. It has a unique flavor and is spicy as well. Muniyandi Vilas chicken kuzhambu when served with hot rice and some chicken or mutton side dish will surely fill your appetite (it sure does mine!)
MUNIYANDI VILAS CHICKEN KUZHAMBUMuniyandi Vilas is a very popular restaurant name in Tamilnadu. There are numerous non vegetarian restaurants with this name, in fact you can find at least one restaurant with this name in all major towns and cities in Tamilnadu. To my knowledge there is no Muniyandi Vilas chain of restaurants (but I might wrong; though I haven’t heard about one) but surprisingly the chicken kuzhambu served in restaurants named Muniyandi Vilas tend to have a similarity in their taste 🙂 So, when I say Muniyandi Vilas chicken kuzhambu, it is that generalized version that I am talking about.
MADURAI MUNIYANDI VILAS KUZHAMBUMuniyandi Vilas chicken kuzhambu is easy to make and is a dish with a variety of spices serving as ingredients. This kuzhambu goes well with chapatti, dosa and idli as well (along with rice which I had mentioned in the first paragraph). So try this authentic tamil recipe at your home and let me know your thoughts 🙂
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5.0 from 1 reviews
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MUNIYANDI VILAS CHICKEN KUZHAMBU
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Muniyandi Vilas chicken kuzhambu, as the name suggests, is a variety of chicken kuzhambu that is served in Muniyandi Vilas restaurants in Tamilnadu. It has a unique flavor and is spicy as well. Muniyandi Vilas chicken kuzhambu when served with hot rice and some chicken or mutton side dish will surely fill your appetite
Ingredients
To dry roast and grind:
  • Red chillies – 6 nos
  • Coriander seeds – 2 tbsp
  • Raw rice – 1 tsp
  • Black peppercorns - 1 tsp
  • Cumin seeds - 1 tsp
  • Fennel seeds – ½ tsp
  • Poppy seeds –1 tsp
  • Split roasted gram – 1 tsp
  • Cinnamon sticks – 1”
  • Cloves – 2 nos
  • Cardamom – 1
  • Grated coconut - 1 tsp
Other ingredients:
  • Big onion, finely chopped – 1 no
  • Tomato, chopped – 1 no
  • Green chillies, finely chopped – 1 no
  • Ginger, crushed – 1”
  • Garlic, crushed – 3 to 4 cloves
  • Chicken – ½ kg or 1 pound
  • Turmeric powder – ½ tsp
  • Fresh ground coconut paste or coconut milk – 1 tbsp
  • Bay leaf – 2 nos
  • Dry red chilli – 2 nos
  • Mustard seeds – ½ tsp
  • Sesame oil – 3 tbsp
  • Salt as required
  • Cilantro, chopped – for garnishing
  • Curry leaves – a sprig
Instructions
  1. Cut the chicken to desired sizes and wash it thoroughly in running water.
  2. Heat a pan and dry roast the above ingredients until slightly brown. Let it cool and make a powder.
  3. Heat sesame oil in a pan and season with bay leaves, mustard seeds, red chillies and curry leaves. When they start to sizzle add chopped onions and green chillies. Sauté until the onions are translucent.
  4. Now add in crushed ginger and garlic. Sauté until the raw smell disappears.
  5. Add in the chopped tomatoes and sauté until they turn mushy.
  6. Add the chicken pieces, give it a stir and cook for about 3 minutes covered.
  7. When the chicken pieces turn white add turmeric powder,salt and ground masala paste. Sauté until the masalas are well combined with the chicken and leaves oil.
  8. Now add the ground coconut paste along with a cup of water. Cover and cook the gravy in a low flame for about 10 minutes or until the oil separates.
  9. Garnish with cilantro.
  10. Enjoy with hot rice or biriyani or go traditional with parathas.