Home Style Chicken Curry
Home Style Chicken Kuzhambu with step by step pictures. A flavourful Chicken Kulambu made with freshly ground masala . It is perfect for a weekend.
Servings: 4
Calories: 290kcal
Standard 1 cup measures 240 ml
Equipment
- Pressure Cooker
Ingredients
To Roast and Grind
- 2 cup Grated Coconut
- 1 spring Curry Leaves
- 1 tbsp Fennel Seeds
- 3 Cardamom pods
- 2 inch piece Cinnamon Stick
- 3 Cloves
- ½ tsp Stone Flower
- Small piece Mace / Jadipathiri
To Temper
- 2 tbsp Coconut Oil
- 1 tsp Fennel Seeds
- 2 Bay Leaf
- 2 Springs Curry Leaves
Other Ingredients
- 2 Onion
- 3 Tomato
- 1.5 tbsp Ginger Garlic paste
- 1 tbsp Red Chilli powder
- 1.5 tbsp Coriander Powder
- ½ kg Chicken
- 1 tsp Garam Masala
- ¼ tsp Turmeric powder
- 2.5 cup Water
- Salt as needed
- Coriander Leaves to garnish
Instructions
- Heat a pan to this add in the freshly grated coconut and start roasting in a low flame. Roast for about 5 mins.
- Next add in the curry leaves,Fennel seeds ,Cardamom pods,Cinnamon Stick,Cloves,Stone Flower and Mace. Roast everything together along with the coconut . Let the coconut becomes golden brown and then switch off and allow it to cool down.
- Once its cool down grind it to a fine paste by adding little water and set aside.
- Heat a Pressure cooker with oil ,once its hot add in the Fennel seeds, Bay leaves and then curry leaves let it splutter and then add in the onions.
- Saute till the onions turn glossy , Next add in the tomatoes and cook till it leaves oil.
- Next add in the ginger garlic paste and saute till the raw smell leaves.
- Next add in the cleaned chicken pieces and cook for 2 mins. Add then add in the Chilli powder Coriander powder.
- And then add the Garam Masala , Turmeric powder and Salt. Mix everything and let it cook for 5 mins.
- Now add in the ground coconut masala and Mix well. Add in 2.5 cups of water .Mix everything and check for salt and spice. If everything is ok, continue to cook and bring the kulambu to a boil
- Close the pressure cooker put on the whistle and cook in a high flame . Let it cook for 4 whistles if using broiler chicken or let it cook for 6 whistles if using country chicken. Let the pressure releases naturally and then open the cooker.
- Garnish with coriander leaves and serve hot.
Video
Notes
Goes well with idli , Dosa or any breakfast and rice recipes.
You can also add 1 tbsp of curd or lemon juice to the curry.
Nutrition
Calories: 290kcal | Carbohydrates: 10.8g | Protein: 26.1g | Fat: 16.4g | Saturated Fat: 12.6g | Cholesterol: 64mg | Sodium: 64mg | Potassium: 416mg | Fiber: 4.8g | Sugar: 4.1g | Calcium: 49mg | Iron: 5mg
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