Friday, March 18, 2011

Chicken Varutha kari / Fried Chicken Kuzhambu

I saw this recipe in one of the TV Shows and found this one very different from the usual preparation of Chicken. So why waste time :-) , I tried this today and the result was amazing.
Being an Eggetarian, I myself ate more chicken. This is definetly one of such recipes that is going to be prepared often at home in the future.
Hope you enjoy this..

What you need for this wonderful recipe:

Chicken Breasts 500g
Kadalai Paruppu / Channa Dhal 1.5 tbsp
Urad Dhal ½ tsp
Dried Red Chillies 7
Garlic Cloves 4
Garlic (Finely Chopped) 3tsp
Ginger (Finely Chopped) 3tsp
Grated Coconut 6tsp
Tomato (Medium) 1
Onion (Medium) 1
Coriander Powder  1tsp
Turmeric Powder 1/4 tsp
Jeeragam/Cumin ¾ tsp
Sombu/Aniseeds  ¾ tsp
Krambu/Cloves 6
Pattai /Cinnamon (1 inch ) 2 pieces
Curry Leaves 10
Coriander handful
Salt 1.5 tsp or to taste

Cut Chicken into medium pieces (not very small).
Cut Onion and Tomato into fine pieces lengthwise.
Grate Coconut.
Grind Together: Chopped Garlic and Ginger.
Chop Coriander finely.

Heat Oil in a Pan.  When it is hot, add ¼ tsp Cumin, ¼ tsp Aniseeds, Cloves (3), Cinnamon and reduce flame. Fry till they turn slightly brown. Now add Channa Dhal. Few Seconds later add, Urad Dhal, Dried Red Chillies and Garlic. Fry till they turn slightly brown and keep aside to cool.
Heat little Oil in the same Pan. Fry grated Coconut separately on a low flame for 3-5 minutes. 
When Channa Dhal Masala is cooled, add fried Coconut and grind together nicely.
Heat Oil in the same Pan. Add remaining Cumin, Aniseeds, Cloves and Cinnamon. Fry till they turn slightly brown. Now add Chopped Onions. When they turn translucent, add Chopped Tomato, Ginger-Garlic Paste, Turmeric Powder, Coriander Powder and the Ground Masala. Fry till the raw smell goes off.
Now add Chicken Pieces and Salt. Stir well. Fry for 5 minutes on a low flame so that the Masala gets mixed well with the Chicken.
Add water and close the lid. Cook for 15-20 minutes on a medium flame till the chicken pieces are cooked well and the Gravy reduces. Switch off the flame. Garnish with Coriander and Curry Leaves.
Serves: 3-4
Serve hot with Rice or Chapati.
If your mixer does not grind very small quantity of Ginger and Garlic finely, add little Chopped Tomato and grind together.
The Chef had used 1/2 tsp Chilli Powder in the Show. I didnt use it as I didnt have it today. Instead I increased the Chillies. If your Chillies are not very hot, reduce the chillies, add 1tsp Chilli Powder and 2tsp Coriander Powder.
I have used more Chicken in this Gravy. You can use less Chicken too as per your taste.

1 comment:

Sangeetha M said...

this chicken kuri recipe looks so easy n interesting...yours look so tempting and am going to prepare this 2marow n let u know...actually i want the recipe for hyderbadi chicken gravy,on that day i forgot to its not opening,laxmi plz chk that link...btw,thanx for following me...definitely will share more wonderful n interesting recipes...thank you..