Madras Chicken Curry

Tamilnadu style kozhi kari kuzhambu for idli and dosa. Recipe for Madras Chicken Curry with coconut. Easy and simple recipe with step by step pictures.

Madras Chicken Curry / Tamilnadu style Madras Kari Kuzhambu and idli is my all time favorite breakfast dish. When I used to stay in Manju Aunties place during college days, she made idli and Chicken Kari Kuzhambu on ALL Sunday mornings. This is one of my best food memories ever. She would keep 2 idlis on the plate and pour a lot of this curry on the side. We would have finished the entire big pot of chicken curry when the breakfast was over. Uncle used to say “ரெண்டு இட்லிக்கு ஒரு குண்டா குழம்பு சாபிடற ஆளு நீங்க தான். நானும் தான்.” (We are the only ones who finish one big pot of curry for just 2 idlis). Even now when I go to Chennai, I ask her to make this for breakfast. We all would sit down ( sans the dining table) and talk until lunch after a superb idli and chicken curry breakfast.

This is a very very easy recipe and can be put together in 30 minutes. Here is how to do an awesome Madras Chicken Curry – Kari Kuzhambu.

Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.

Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.

The masala powders for this recipe include turmeric powder, chilli powder and coriander powder. I added 1/2 teaspoon turmeric powder, 1/2 tablespoon chilli powder and 1 tablespoon coriander powder. So do not change this ratio.

Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.

Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally.

Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.

Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.

Serve hot with idli or dosai. There is no better way to start your day!

Pressure Cooking Ingredients

• 1/2 kg chicken with bone
• 2 tomatoes
• 10 cloves garlic
• 2 inch piece ginger, peeled
• 1 medium sized onion, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 tablespoon red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon salt

For Tempering

• 2 tablespoon peanut oil
• 1/2 tablespoon fennel seeds
• 3 cloves
• 3 cardamom
• 2 inch piece cinnamon
• 3 sprigs curry leaves
• 6 green chillies
• 4 tablespoons fresh shredded coconut ground into a paste with 1/2 cup of water
• 3 sprigs coriander leaves, chopped fine

1. Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.
2. Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.
3. Add the masala powders.
4. Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.
5. Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally. Set aside.
6. Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.
7. Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Non Veg Curry, Side Dish
• Cuisine: Tamilnadu, South Indian

Pressure Cooking Ingredients

• 1/2 kg chicken with bone
• 2 tomatoes
• 10 cloves garlic
• 2 inch piece ginger, peeled
• 1 medium sized onion, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 tablespoon red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon salt

For Tempering

• 2 tablespoon peanut oil
• 1/2 tablespoon fennel seeds
• 3 cloves
• 3 cardamom
• 2 inch piece cinnamon
• 3 sprigs curry leaves
• 6 green chillies
• 4 tablespoons fresh shredded coconut ground into a paste with 1/2 cup of water
• 3 sprigs coriander leaves, chopped fine

1. Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.
2. Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.
3. Add the masala powders.
4. Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.
5. Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally. Set aside.
6. Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.
7. Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Non Veg Curry, Side Dish
• Cuisine: Tamilnadu, South Indian

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

Erode Pallipalayam Chicken Fry Recipe. Chicken roasted in Tamilnadu Pallipalayam style masala. Prepare with easy step by step pictures / images and video. சிக்கன் பள்ளிபாளையம் செய்வது எப்படி | பள்ளிபாளையம் கோழி

I first heard about Pallipalayam Chicken Fry from Chef. Jacob Sahayakumar Aruni who is no more. Chef Jacob did a lot of research on the food of Kongunadu / Coimbatore region and this is truly his find. Pallipalayam (பள்ளிபாளையம்) is located very closer to Erode. This is a very simple recipe. There are not much of masalas involved in this recipe. Nowadays people add a lot of masala and call it as Pallipalayam chicken. But in the traditional recipe, there are no masalas involved.

Most of the Kongu belt is arid in nature and food especially meat was scarce and reserved only for special occasions. Chicken Pallipalayam is a simple dish made with meat, copious amounts of shallots, red chillies and coconut that is added to the dish as small bits. There is an interesting history as to why coconut is added as bits. Since the region is very arid and not rich,the food was always a simple fare with whatever could grow. Meat was consumed rarely. Coconut bits are used in the dish to increase the volume of the dish along with the meat. Since coconut is meaty, it would give the same textural bite as meat.

Here is the video of how to make Pallipalayam Chicken Fry at home.

Click the link below to find the recipes on the site that uses the main ingredient as Chicken. Chicken Recipes Kongunadu Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Polypropylene Chopping Board Knife for the kitchen Non-Stick Frying Pan Turmeric Powder Virgin Coconut Oil

Here is the step by step procedure with images / pictures of how to make Pallipalayam Chicken Fry at home. We need to use shallots (Indian small onions – chinna vengayam) for this recipe. No substitutes please. There is a slight spiciness that the shallot brings that is missing in the onions. If for some reason you cannot source shallots, then use onions. Also add in the garlic and make it into a fine paste. Add little water if necessary while grinding.

Heat Oil in a non stick pan. Coconut oil please. The flavor of the coconut oil is so good in this recipe. I have found that non stick pan works well for this kind of recipe. Chop a dozen dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute. Note: If you do not want the chicken Pallipalayam to be very spicy, remove some of the seeds from the red chillies. I usually remove seeds from half of the red chillies.

Add in the bone in chicken (preferably thighs), curry leaves, turmeric and salt. Lots of curry leaves please. Add small pieces of coconut for the crunch at this stage. Bone-in chicken is preferred for making chicken Pallipalayam recipe as bone adds a lot of flavour to the dish.

Now comes the important part. Keep the flame on low and keep frying the chicken for 30-40 minutes. Yes its a long time. All of the shallot – garlic paste needs to be cooked and roasted and will finally adhere to the chicken. The chicken should be totally dry after 40 minutes. Do not rush, as the flavor develops only when the chicken is fried on a very low flame. Keep sauteing and turning once every 5 minutes. The chicken needs to completely become dry. If the onions are not roasted well and dry, the dish will be bitter. Dont add too much onions also.

Once the chicken has become fully roasted and the dish is dry, switch off the flame. Garnish with fresh curry leaves and the coriander leaves.

Erode Pallipalayam Chicken Fry is ready. It is one of the easiest and most tastiest dish to make. Enjoy!

For the Chicken Pallipalayam Fry Recipe

• 500 grams chicken with bone
• 150 grams Indian Shallots (chinna vengayam) (around 15 small onions)
• 10 cloves garlic
• 2 tablespoon Coconut Oil
• 12 dried Red chillies
• 1 teaspoon Turmeric
• 5 sprigs Curry leaves
• 1 teaspoon Salt
• 1/4 cup coconut, chopped

For the garnish

• 2 sprigs Curry leaves
• 3 sprigs coriander leaves, chopped

1. Grind shallots and garlic in a mixie / blender until its a coarse paste.
2. Heat Oil in a non stick pan. Add in the chopped dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute.
3. Add in the chicken, curry leaves, turmeric and salt.
4. Keep the flame on low and keep frying the chicken for 30-40 minutes. The chicken should be totally dry after 40 minutes. Once the chicken has become fully roasted and the dish is dry, switch off the flame.
5. garnish with fresh curry leaves and the coriander leaves.

Notes

If you want the Pallipalayam chicken to be little saucy, finish it with little coconut milk.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Non-Veg, Side Dish
• Cuisine: Tamilnadu, Kongunad, South Indian