Coriander Chicken Curry, Spicy Chicken Curry With Coriander

Coriander Chicken curry – we call it as pacha kozhi kurma. This is an extremely simple recipe and can be put together in less than 45 minutes. The poppy seed paste (khus khus) added at the end adds an unique aroma. This is very popular in the pollachi / udumalpet region of Kongunad. Here is how to do the recipe.

Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add 1/2 cup of water and grind to a fine paste. Add the paste to the chicken pieces and mix well to coat. Set aside. Traditionally, the chicken is not marinated. But I like to do it this way. Let it marinate for 10-15 minutes.

Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft. Add in the chicken mixture to the pan.

Cover the pan and cook the chicken gravy on medium flame for 4 whistles in the pressure cooker. Do not cook on high heat as the chicken can burn at the bottom. Switch off the flame and wait for the pressure to release naturally.

Now we need to make a spice paste. Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with 1/4 cup of water to a fine paste. Add the spice paste to the cooked chicken gravy.

Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.

Serve with rice or chapati.

To be ground to paste

• 1 big bunch, 15-18 sprigs coriander leaves
• 5 green chillies
• 8 cloves garlic
• 2 inch piece ginger
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 500 grams chicken with bone, cut into small pieces

Other Ingredients

• 2 teaspoon oil
• 3 red onions, chopped fine
• 1 cup thick coconut milk

Spice paste

• 2 teaspoon poppy seeds (khus khus)
• 2 cardamom
• 2 cloves

1. Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add 1/2 cup of water and grind to a fine paste. Add it to the chicken pieces and mix well to coat. Set aside.
2. Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft.
3. Add in the chicken mixture to the pan. Cook the mixture on medium flame for 4 whistles in the pressure cooker. Switch off the flame and wait for the pressure to release naturally.
4. Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with 1/4 cup of water to a fine paste. Add the spice paste to the cooked chicken gravy. Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.
5. Serve with rice or chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu, Kongunad

To be ground to paste

• 1 big bunch, 15-18 sprigs coriander leaves
• 5 green chillies
• 8 cloves garlic
• 2 inch piece ginger
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 500 grams chicken with bone, cut into small pieces

Other Ingredients

• 2 teaspoon oil
• 3 red onions, chopped fine
• 1 cup thick coconut milk

Spice paste

• 2 teaspoon poppy seeds (khus khus)
• 2 cardamom
• 2 cloves

1. Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add 1/2 cup of water and grind to a fine paste. Add it to the chicken pieces and mix well to coat. Set aside.
2. Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft.
3. Add in the chicken mixture to the pan. Cook the mixture on medium flame for 4 whistles in the pressure cooker. Switch off the flame and wait for the pressure to release naturally.
4. Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with 1/4 cup of water to a fine paste. Add the spice paste to the cooked chicken gravy. Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.
5. Serve with rice or chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu, Kongunad

Find it online : https://www.kannammacooks.com/coriander-chicken-green-chicken-curry/

My son is a great fan of Master Po ( me too ) and ever since we saw Kung fu Panda 3, we have been contemplating everyday to recreate “Master Po” style dumplings. The round ones. So we decided to make dragon warrior inspired chicken dumplings from scratch. After a couple of failed messy attempts, we managed to get pretty decent ones. As good as the ones at Mr. Pings Noodle shop if we say so ourselves. Please bear with our dumpling pleating skills. We are as messy as Po in that area.

I think Kung fu Panda is one of the awesome-est animated films of the recent years. The clumsy, childish panda becoming the dragon warrior is a brilliant story that stays for a long time. One of my favorite lines from the kung fu panda series is the one about the secret ingredient of the noodle soup. Mr. Ping – “Po, I think it’s time I told you something I should have told you a long time ago! The secret ingredient of my secret ingredient soup is, ah ah The secret ingredient is……… NOTHING.” Po – “Huh ?” Mr. Ping – “You heard me. Nothing!There is no secret ingredient!” Po – “Wait, wait, it’s just plain old Noodle Soup? You don’t add some kind of special sauce or something?” Mr. Ping – “Don’t have to! To make something special, you just have to believe it’s special.”

So, presenting to you Dragon Warrior inspired chicken dumplings.

First we tackle the dumpling wrapper. We will make dough from scratch.

Take a bowl and add in the flour, salt and a teaspoon of oil. Add in the hot water and mix well. Add a little more water if the dough is very dry or a little more flour if its too wet. Knead the dough for 3-4 minutes until soft and pliable (similar to chapati dough consistency). Apply half a teaspoon of oil on the dough so the dough does not dry out. Store the dough to rest over night in the refrigerator. Well rested dough is easier to work when making dumplings. Remove the dough couple of hours before from the refrigerator and let it come to room temperature before rolling.

In the mean time, make the filling. Here is the recipe for the filling. Add in the ground chicken (just pulse the boneless chicken several times in the mixie), finely chopped spring onions, coriander leaves, finely minced ginger, finely minced green chillies, soy sauce, little pinch of salt and one egg. Mix well until its combined. Use your hands to mix well. The filling is ready!

Lets finish our wrapper business! Dust the work surface with flour and roll the dough into thin sheets. Cut small rounds from them. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.

Its filling time. Now get your kitchen counter ready! Get the dumpling wrappers and the filling. Place 1 tablespoon of filling on each dumpling wrapper. Don’t stuff them with filling. It gets really messy if over filled and it will be hard to pleat the dumplings. Gently gather the edges to the middle in pleats. Watch this video on how to wrap dumplings. Repeat with all the wrappers and the filling. Enjoy it with your kids. The aim is not perfect pleating. The aim is to have fun! Just boil 2 inches of water in a kettle and keep the steamer on top. Steam the dumplings on a cabbage lined steamer for 12 minutes. Idli cooker works perfectly too.

Serve hot with a dash of soy sauce for dipping. Ever since we moved to Hong Kong, Vedant has been trying hard to get the art of eating with chopsticks. I can say that he has come close.

Enjoy the dumplings!

For the wrapper

• 1 1/2 cups All purpose flour (maida)
• 1/2 – 3/4 cups very hot water (approx)
• 1/4 teaspoon salt
• 1 and 1/2 teaspoon vegetable oil
• Extra flour for dusting

For the filling

• 250 grams boneless chicken, ground
• 7 - 8 stalks spring onions, finely chopped
• 4 sprigs coriander leaves, finely chopped
• 1 inch piece ginger, finely minced
• 1 teaspoon soy sauce,
• 2 green chillies, finely minced
• 1 egg
• little pinch of salt
• 2 - 3 leaves of Cabbage for lining the steamer

1. Take a bowl and add in the flour, salt and a teaspoon of oil. Add in the hot water and mix well. Knead the dough for 3-4 minutes until soft and pliable. Apply half a teaspoon of oil on the dough so the dough does not dry out. Store the dough to rest over night in the refrigerator. Remove the dough couple of hours before from the refrigerator and let it come to room temperature.
2. Mix all the ingredients listed under filling. Combine well. Set aside.
3. Dust the work surface with flour and roll the dough into thin sheets. Cut small rounds from them. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.
4. Place 1 tablespoon of filling on each dumpling wrapper. Pleat the dough to form dumpling.
5. Steam the dumplings in a cabbage lined steamer for 12 minutes.
6. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Asian