Sunday, July 7, 2013

Kongu Nadu Kozhi Kuzhambu / Chicken Kuzhambu From Kongu Cuisine / Spicy Chicken Curry


Hello folks,
Hope u all had a wonderful weekend n the US people definitely had a fun filled 4th July Celebration. We too enjoyed this 4th July celebration. We had a wonderful Festival in our City to celebrate the Independence day, it was so colourful n grand festival, my kids enjoyed it to the core. I wanted  to share some pictures of that Grand Festival here and took my SLR too but there was too much crowd than i expected and it was really tough to manage my energetic boys running here n there, so couldn't able to take pics but we had good time there :)
Now coming to the recipe Kongu Nadu Kozhi Kuzhambu, a spicy n flavorful Chicken Kuzhambu popular in the Kongu region, Western Part of Tamil Nadu- Coimbatore, Erode, Namakkal, Karur, Dharmapuri & including Salem( My Home Town) districts. Kongu Nadu recipes uses more Spices like Chettinad Cuisine and use freshly roasted n prepared masala/spice powders in their recipes. Full of flavors and taste and spicy too.

This Kozhi Kuzhambu recipe was shared by my neighbor Grandma to my Mom and from her i got it. Just to add a variety to my Chicken Recipes/Non Vegetarian recipe index I tried this long back, turned out so good n we loved it a lot. As you see the colour of the kuzhambu looks so appetizing, its all made of freshly roasted and ground masala. This country style chicken curry is so aromatic, spicy n tasty than the regular one with store bought spice powders. I did not use any chicken curry masala powders here. But i used big onions and slightly altered the recipe to the available ingredients here without compromising the authentic taste n flavor. The procedure may sounds bit lengthy n hard but definitely its worth to try to enjoy this authentic regional chicken curry. We had it with Idlis for breakfast n with rice for lunch. It tastes great with both idly/dosa n rice but i loved it with hot idlis. Now off to the recipe...

Ingredients

  1. Chicken        1 lb or 500 gm (whole chicken cut into small pieces)
  2. Onion      1 medium (finely chopped)
  3. Tomato       2no.s chopped
  4. Ginger garlic paste       1tbsp
  5. Turmeric powder       1/4 tsp
  6. Salt     to taste
  7. Cilantro     2-3 tbsp (chopped)
To Roast & Grind

  1. Oil    1 tsp
  2. Dried Red chilies       8-10 no.
  3. Coriander seeds        2 tbsp
  4. Black pepper corns     1tsp
  5. Cumin seeds          1/4tsp
  6. Fennel seeds         1 teaspoons
  7. Poppy seeds    1/4 tsp
  8. Cloves             4no.s
  9. Cinnamon         2 " stick
  10. Coconut           1/2 cup (grated or shredded)
  11. Pearl onion/chinna vengayam          8-10no. Or 1small sized onion chopped
To temper

  1. Oil 1tbsp
  2. Mustard seeds        1/4 tsp
  3. Fennel seeds     1/4 tsp
  4. Curry leaves      1sprig


Method

  • First wash chicken pieces thoroughly then drain the excess water and marinate the chicken pieces with turmeric powder & 1/2 tsp chilli powder and keep aside.
  • Then heat 1/2 tsp oil in a small pan, add coriander seeds, cumin seeds, fennel seeds, poppy seeds, cinnamon, clove, pepper corns and dry red chillies and roast in medium heat for 1-2 minutes or until flavor comes.
  • Once done then transfer the content to a plate and to the same pan add remaining 1/2 tsp oil and add small onions and coconut and roast in medium heat for 1-2 minutes.
  • After that grind all the roasted ingredients(spices,coconut & onions) using 1/4 cup water to a smooth paste and keep aside.
  • Now heat 1 tbsp oil in a kadai or u can cook it in pressure cooker also, when it heated add mustard seeds allow to splutter then add fennel seeds let it splutter then add curry leaves and chopped onions and saute till the onions turns light golden brown.
  • And then add ginger garlic paste and saute till the raw smell leaves and then add chopped tomatoes and saute till mushy.
  • Then add chicken pieces and ground masala paste and saute the chicken with masala for 3-4 minutes in medium high heat.
  • After that add enough water(to desired consistency) and enough salt and bring it to boil and cook till the chicken gets cooked and the masala smell leaves or simply pressure cook for 1-2 whistles.
  • That's it..Spicy & Tasty Kongu style Chicken Kuzhambu ready.  Garnish with fresh cilantro n curry leaves & serve hot with Idly/Dosa or with plain rice.

Notes:
If u increase the chicken quantity then increase the spices level, the above mentioned spices level with give u a hot/spicy chicken kuzhambu. So adjust or reduce lil' to your taste or spice level.
If u have time n patience, then roast onions, coconut n spices separately and grind together.
Instead of broiler chicken, u can use country chicken for the authentic taste n flavor.


22 comments:

  1. mouthwatering n lovely dish from kongu cuisine :-)

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  2. Super tempting and delicious chicken Kuzhambu.. Love the clicks dear.. ippovae saapidanum nu thonudhu.. idly chicken kuzhambu sema combination.. ;)

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  3. Yummy and tempting chicken curry..

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  4. what a click with idli....super yummy

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  5. Kongu is such a new name to me. I first thought may be some Chinese name:) Thats nice to know about this new cuisine. Although I have traveled thru all the places mentioned above while going to kerala, but never tried the local food there.The curry looks very flavorful with all that authentic ground spices.

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  6. it's really fun to taste the chicken curries from different cuisine, with some twist and tweek, the tastes just differ! the curry looks absolutely yum...

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  7. tasty and mouth watering chicken curry

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  8. authentic recipes are really great in flavor and taste.. nice clicks..

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  9. yummy....would love to try it...
    satya
    p/s : i'm giving my 1st giveaway...feel free to join it!!!

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  10. delicious ...tempting ...drooling

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  11. spicy a iruku akka and am big fan of chicken

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  12. chicken kuzhambu looks yummy and spicy.

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  13. Superb! Absolutely delicious chicken curry.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/07/phulko-luchi-r-aloo-chorchori-puffed.html

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  14. Kongu nadu chicken curry is just inviting me, fingerlicking gravy definitely.

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  15. i dont use poppy seeds in this curry da.. love this curry with hot idli :)

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    Replies
    1. Yeah PT, Amma did not mention abt poppy seeds but i myself added ;) but the kuzhambu tasted so good like that of my mom's recipe :)

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  16. Am drooling.. Spicy & lip smacking gravy.. I wud love to have with idli more than rice.. Bookmarked :)

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  17. Ada nama voor chicken kuzhambu...kalakal ponga :)

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  18. I tried it today....Supera irunthuchu.......Mikka Nandri :)

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  19. I made this awesome curry today. Tasted very good with idiyappam. Many thanks.

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