Chicken Kuzhambu (with coconut)Recipe

It was Sunday morning and I was planning for the lunch menu, as usual it was chicken,sharu and hubby wanted a chicken biriyani but I wanted to try out some new recipe (hehe blogging fever you see).But suddenly all plans got changed and I had to go shopping for new grinder in the morning not as planned in the afternoon .So I just left the marinated chicken in the fridge and off I went and was back only by 12 '0' clock,Oh I had only about 45 minutes on hand to whip up my lunch,and sharu had already started that she was hungry.I just then remember this quick recipe which I got from a friend and immediately went a head preparing this kuzhambu. This kuzhambu as my friend said was her mothers style of preparing kuzhambu. Although the list in roast and grind look long this recipe can be whipped up in a short while. Some how the chicken Kuzhambu was ready by 12.45pm as usual I clicked the photos and then started laying the table for lunch. The kuzhambu came out well and everybody enjoyed their lunch.

Chicken Kuzhambu (with coconut)Recipe- Ingredients

Chicken - 1/2 kg
Onion - 1 medium sliced
Tomato - 1 (chopped)
Turmeric - 1/2 tsp
Red Chilly Powder - 1 tsp
Coriander powder - 2 tbsp
Coriander Leaves - 1 tbsp
Salt - to taste

To Marinate :

Red Chilly Powder - 1 tsp
Turmeric Powder -1/2 tsp

To Temper:

Oil - 3 tbsp
Cloves -
Cinnamon - 1 inch
Bay Leaf - 1
Curry leaves - 1 spring

To Roast and Grind:

Oil - 1 tsp
Cloves - 2
Cinnamon - 1 inch
Elaichi - 1
Fennel Seeds - 1/2 tsp
Star Anise - 1
Ginger -1 inch
Garlic - 4 cloves
kal paasi - a pinch (optional)
Friedgram Dhal - 1 tsp
Coconut - 1/4 cup (grated)

Method:

1. Marinate the chicken for 1/2 hour with the ingredients in "To Marinate".In the meantime you can roast the items in the "To roast and grind" allow it to cool and grind it to a fine paste.
2. Now heat oil in a pressure cooker add the ingredients in the "To Temper "list followed by the onions, when the onions turn pink add the chopped tomato and saute well .You can now add the powders , saute well add the marinated chicken,followed by salt and mix well till it is coated well with the masala.
3. At this stage add the ground mix to the chicken , mix well, and add a cup of water and pressure cook the chicken for three whistles.After the pressure is released check for seasoning and allow the kuzhambu to boil for some more time till it reaches the required consistency.(If its too thick add some water and allow it to boil).
4. Garnish with coriander leaves .Now your chicken Kuzhambu is ready to be served with hot rice,idly,dosa ,roti or even with a mild pulav.

My Notes:

• Fried gram thickens the kuzhambu so add water accordingly.
• You can substitute fried gram with cashews for a richer version.
• You can even cook the kuzhambu in a pan instead of pressure cooker but it takes longer to cook.
• This kuzhambu is of apt spiciness for our taste buds.Adjust the chilly powder to your taste.
• You can add ginger garlic paste instead of grinding fresh ones but freshly ground masala add taste to the kuzhambu.

Chicken and Potato Gravy Recipe

This Sunday it was chicken and potato gravy.A combination of chicken with potato can never go wrong.Actually I wanted to try a gravy from a magazine but I was hesitant as the recipe did not have any ginger garlic paste ,so just made adjustments to suit our taste.The gravy came out well,and I got a thumps up from my daughter thats a great compliment.Her christmas holidays are on and she is much excited at visiting her grandparents.Hope to have a nice time ,even my sister is coming over and hope we have a nice time together.Next post I will update about all the fun we had.Coming to this recipe its an easy one without much fancy ingredients.

Chicken 'n' Potato Gravy Recipe- Ingredients

Chicken - 1/2 kg
Onion - 2 medium sliced
Tomato - 1
Red Chilly Powder - 1tsp
Potato - 2 (peeled and chopped )
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Garam Masala Powder- 1/2 tsp
Salt - to taste

To Marinate :

Red Chilly Powder - 1 tsp
Turmeric Powder -1/2 tsp
Ginger Garlic Paste - 1/2 tsp

To Temper:

Oil - 3 tbsp
Cloves - 3
Cinnamon - 1 inch
Fennel seeds - 1 tsp
Bay Leaf (Brinji Elai) - 1
Curry leaves - 1 spring

To Grind:

Tomato -1
Coriander Leaves - a handfull

Method:

1. Marinate the chicken for 1/2 hour with the ingredients in "To Marinate".In the meantime you can chop the onion,potatoes and tomato as well as grind the "To Grind" ingredients to a fine paste.
2. Now heat oil in a pressure cooker add the ingredients in the "To Temper "list followed by the onions, when the onions turn pink add the chopped tomato and ginger garlic paste .You can now add the powders, saute well ,add the marinated chicken,followed by salt and mix well till it is coated well with the masala.
3. At this stage add the ground mix to the chicken , mix well, and add a cup of water and pressure cook the chicken for two whistles.After the pressure is released check for seasoning and add the potatoes and cook for one more whistle.Now your chicken potato gravy is ready to be served with hot rice,idly,dosa ,roti or even with a mild pulav.

My Notes:

• You can omit the potato and make it as chicken Gravy,but potatoes add volume to the gravy and blend well with chicken.
• Grinding the coriander leaves along with the tomato enhances fresh aroma to the gravy .
• You can even cook the gravy in a pan instead of pressure cooker but it takes longer to cook.
• This gravy is of apt spiciness for our taste buds.Adjust the chilly powder to your taste,mine was not very spicy.