Chicken Gravy/Kozhi Kuzhambu (South Indian Style)

This is a Chicken Gravy best for Idli or Dosa. Not a fussy recipe. Can be cooked in a pressure cooker and wouldn’t take very long also. Can be easily prepared by bachelors. There are lot of chicken gravies but this is a recipe which I never feel boring. Actually this recipe came from my co-sister’s mom’s house, by a cook named Kuppusamy Anne. Yes when we were in Malaysia this gravy is called Kuppusamy Anne Kozhi Kuzhambu. It comes out well when we use the chicken with bones rather than boneless.

img_6311

Speaking of boneless chicken, it is tricky to cook as it easily becomes rubbery when cooked a bit longer. So it is good to make gravies with chicken which has bones. It cooks succulent and soft. One other thing to be noted while cooking chicken is do not add a lot of water to the gravy initially because the chicken oozes its juices and lends water to the gravy. So add little water only in the beginning, can add more in the end if needed.

img_6312

Do try and let me know if you liked it.


CHICKEN GRAVY (South Indian Style)

Cuisine: Indian(South) | Category: Non-Veg REcipes| Prep time: 20 mins | Cook time: 20 mins | Serves: 3

img_6310

Ingredients

To Marinate

  • Chicken – 1/2 kg (Chicken with bones – thigh or the breast with bones)
  • Turmeric/Manjal Thool– 1/2 tsp.
  • Yogurt/Curd/Thayir – 1 tbsp.

To Roast & Grind

  • Cumin/Seeragam – 1/2 tsp.
  • Fennel/Sombu – 1/2 tsp.
  • Coconut/Thengai – 1 tbsp.
  • Dry Red Chili/Vara Milagai – 5 No. (Increase or Decrease accordingly)
  • Toamto – 1/2 (Chopped Roughly)

For Gravy

  • Onion/Vengayam – 2 Nos. (Medium Size – Chopped As shown)
  • Tomato/Thakali – 1 1/2 Nos. (Medium Size – Chopped as shown)
  • Garlic – 5 Cloves (Chopped as shown)
  • Ginger Garlic Paste – 1 tbsp.
  • Coriander Leaves –  1/2 cup (Chopped finely)

To Temper

  • Cinnamon/Pattai – 1 ” piece
  • Methi Seeds/Vendhayam – 1/4 tsp.
  • Urad Dal/Ulunthu – 1/2 tsp.
  • Fennel/Sombu – 1/2 tsp.
  • Curry Leaves/Karuvepillai – A spring

METHOD with VISUAL CLICKS

Take all your ingredients ready.
Take all your ingredients ready.
Take all the ingredients for marinating the chicken.
Take all the ingredients for marinating the chicken.
Add turmeric and yogurt to the chicken.
Add turmeric and yogurt to the chicken.
Mix the marinade and set the chicken aside for atleast half an hour.
Mix the marinade and set the chicken aside for atleast half an hour.
Take the ingredients to roast and grind.
Take the ingredients to roast and grind.
Take little oil in a sauce pan.
Take little oil in a sauce pan.
Add the cumin and fennel seeds alng with the dry red chilies. Roast until a nice aroma comes.
Add the cumin and fennel seeds along with the dry red chilies. Roast until a nice aroma comes.
Finally add grated coconut and roast until an aroma from the coconut comes.
Finally add grated coconut and roast until an aroma from the coconut comes.
After it cools just add half a tomato.
After it cools just add half a tomato.
Transfer the contents to a blender.
Transfer the contents to a blender.
Add little water and blend until smooth.
Add little water and blend until smooth.
Like this. Keep aside.
Like this. Keep aside.
Chop all the ingredients for gravy.
Chop all the ingredients for gravy.
To temper.
To temper.
Take oil in a pressure cooker and temper cinnamon.
Take oil in a pressure cooker and temper cinnamon.
Add fennel and methi seeds.
Add fennel and methi seeds.
Now add the urad dal and fry till they become brown.
Now add the urad dal and fry till they become brown.
Now add curry leaves.
Now add curry leaves.
After that add chopped garlic and onion and saute for few mins.
After that add chopped garlic and onion and saute for few mins.
Tiem to add ginger garlic paste. Fry till the raw smell goes.
Time to add ginger garlic paste. Fry till the raw smell goes.
Now add the chopped tomatoes and saute for a minute.
Now add the chopped tomatoes and saute for a minute.
Now add the marinated chicken pieces and saute for atleast five minutes.
Now add the marinated chicken pieces and saute for few minutes.
Add salt according to taste.
Add salt according to taste.
Finally add the ground paste and mix everything well. No need to add water. If you feel there is less water atthis stage just sprinkle some. Pressure cook the chicken for one whistle in medium flame.
Finally add the ground paste and mix everything well.
Add a lavish amount of chopped coriander leaves. Pressure cook for one whistle in medium flame.
Add a lavish amount of chopped coriander leaves. Pressure cook for two whistles in medium flame.
Open the pressure cooker after the pressure releases. Enjoy with rice or with Idly or Dosa.
Open the pressure cooker after the pressure releases. Enjoy with rice or with Idly or Dosa.

img_6308


Note : Use Chicken with bones, that makes the chicken more tender.

Add lavish amount of coriander leaves and that makes the gravy flavorful.

Don’t add too much water to the chicken then the gravy will become runny and won’t taste good. Just sprinkle water before closing the pressure cooker.

If the gravy becomes runny just check the chicken if it is cooked, if yes then remove the chicken pieces from the gravy and allow it to reduce. When the required consistency is obtained put the chicken pieces back and serve.

img_6432

The Chicken Gravy is ready to be served with Rice/Roti/Idly or Dosa of your choice. Try and let me know if you liked it.

Advertisements

19 thoughts on “Chicken Gravy/Kozhi Kuzhambu (South Indian Style)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s