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 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.
Muniyandi 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 🙂
- 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
- 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
- Cut the chicken to desired sizes and wash it thoroughly in running water.
- Heat a pan and dry roast the above ingredients until slightly brown. Let it cool and make a powder.
- 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.
- Now add in crushed ginger and garlic. Sauté until the raw smell disappears.
- Add in the chopped tomatoes and sauté until they turn mushy.
- Add the chicken pieces, give it a stir and cook for about 3 minutes covered.
- 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.
- 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.
- Garnish with cilantro.
- Enjoy with hot rice or biriyani or go traditional with parathas.