KARAIKUDI CHICKEN KUZHAMBU / CHICKEN GRAVY

Hi All,

I was posting snacks recipe for the past one week! So I want to post something spicy today ,I searched in my drafts and found this Karaikudi chicken curry was hiding in my folder.

I thought this would be the right recipe to post as it is spicy,yummy,aromatic (and of course chicken dishes always tastes yummy only!!).

We are always attracted towards chettinad,karaikudi foods , the name itself tempting! The reason behind is the fresh ground masalas and gingelly oil.I make this curry often but I forgot to post it :(.

Due to time being ( it was past 2 pm when I was cooking) so I made it in cooker , but i recommend you to prepare in vessel as vessel cooking is slow process and it enhances the taste and gives time to blend the taste well with chicken.

The recipe is as below,

RECIPE SOURCE : tastyappetite.com

SERVINGS : 4 members.

INGREDIENTS :

Chicken – 1/2 kg.

Mustard – 1/4 tsp.

Fenugreek – 1/2 tsp.

Red chillies – 1 no.

Curry leaves – a sprig.

Onion – 2 nos ( big).

Tomato – 2 nos (medium sized).

Turmeric powder – 1/4 tsp.

Coriander powder – 1 tsp.

Gingelly oil – 1 tsp.

Coriander leaves – a bunch.

Salt – as required.

TO ROAST AND GRIND :

Gingelly oil – 1 tsp.

Dry red chilles – 5 nos.

Coconut – 4 tsp.

Curry leaves – a sprig.

Cumin / Zeera – 1 tsp.

Pepper – 1 tsp.

Star anise – 2 no.

Marathi mokku – 2 no.

Kalpasi – 1/4 tsp.

Cloves – 3 nos.

Cardamom – 2 no.

Cinnamon – 1” piece – 2 no.

Ginger - 1” piece – 1 nos.

Garlic – 5 pods.

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METHOD :

1. Clean and wash chicken pieces well.
2. Chop onions and tomatoes to medium sized pieces.
3. In a pan heat oil and add our roasting ingredients with coconut at last and fry till golden brown and aroma comes.Grind them to fine paste.
   

   

   In picture I missed ginger , garlic

   

   Fry till golden brown in slow flame.

4. Marinate chicken with ground paste and 1 tsp salt , let the marinated chicken rest for one hour or more ( you can also refrigerate them).
   

   
5. After one hour heat oil in a wide vessel followed by mustard and wait till splutters , add fenugreek , red chillies , curry leaves and saute for a minute.
   

   
6. Then add onions and saute till translucent, followed by tomatoes and fry till mushy.
   

   

   
7. When done add turmeric powder , coriander powder , marinated chicken , salt , one cup water and boil till the chicken is cooked.
   

   
8. When the gravy reaches required consistency ,garnish with coriander leaves and switch off the flame.
   

   
9. Serve hot with rice , idli ,dosa , chapathis , pooris , pulka ,aappam ,paniyaram ,veg kari dosa or even with hot Briyani of your choice.
   

   

NOTES :

1. Always roast the spices in low or medium flame to give nice flavour and aroma.
2. I boiled the chicken with masala in cooker for 3 whistles ( due to lack of time) but I strongly recommend you to prepare in vessel for perfect karaikudi taste. 
   3) Instead of gingelly oil you can use refined oil too but gingelly oil is recommended.

YOU CAN ALSO TRY,

1. ROASTED SPICES CHICKEN KUZHAMBU.
2. EASY CHICKEN GRAVY (WITHOUT COCONUT).
   
   HAPPY COOKING!!!