Simple Chicken Curry for Idli & Dosa
Kongu Style Chicken Kuzhambu / Chicken Thanni Kulambu
Servings: 4 servings
Calories: 410kcal
Pin Recipe
Ingredients
To prepare the masala
- 1 tbsp sesame oil
- 1.5 cups small onions
- 1 tbsp ginger
- 1 tbsp garlic
- 4 –5 sprigs curry leaves
- 1 cup grated coconut
- 1/3 cup chicken masala
For the chicken curry
- 1.5 tbsp sesame oil
- 1 tsp mustard seeds
- 800 g chicken
- 1 tsp turmeric powder
- 1.5 tsp salt
- 2 cups water
- 1 sprig curry leaves
Instructions
- Heat sesame oil in a kadai. Add small onions, ginger and garlic. Fry until slightly soft, approximately 1 minute.
- Add 4–5 sprigs curry leaves and fry for 30 seconds.
- Add grated coconut and fry for 1 minute. Add chicken masala and mix well.
- Allow the mixture to cool. Grind to a fine paste, adding water as required.
- Heat sesame oil in a pressure cooker. Add mustard seeds and allow them to crackle.
- Add chicken, turmeric powder and salt. Fry until the chicken turns whitish.
- Add the ground masala and 2 cups water. Mix well.
- Add 1 sprig curry leaves and pressure cook for 3 whistles.
- Once the pressure releases, open and mix. Serve hot.
Video
Notes
Serving size: 1/4 of the prepared curry
- Calories: 410 kcal
- Protein: 29 g
- Carbohydrates: 16 g
- Total Fat: 28 g
- Saturated Fat: 11 g
- Dietary Fibre: 6 g
- Sugar: 4 g
- Sodium: 1070 mg