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.
Recipe by MyEdibleCravings at https://myediblecravings.com/muniyandi-vilas-chicken-kuzhambu/