Tingle-UR-Tastebuds

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.

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.

Do try and let me know if you liked it.

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CHICKEN GRAVY (South Indian Style)

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

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

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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.

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.