Description:
Spicy Chicken curry simmered in thick coconut sauce. Typical south Indian style korma or kuzhambu. Addition of copra and fennel are the key to this recipe which gives immense flavor so do not skip the surprise.
Korma / Chicken Kuzhambu / Madras Style Chicken Gravy / Simple Spicy Chicken Curry / Kurma Kuzhambhu / Qorma
| Ingredients – 1 | |
|---|---|
| 1 no | Rock Cornish Hen or 2 pound chicken with bones |
| 2 no | Onion (medium size) |
| 5 nos | Sambar / pearl onions / shallots |
| 2 nos | Red ripe juicy tomatoes |
| 5 nos | Garlic cloves (crushed) |
| 1″ inch | Ginger (crushed) |
| 1 no | Green chili (slit open) |
| 2 nos | Bay leaves |
| 2 inch | Cinnamon Stick (broken into two) |
| 3 nos | Cloves |
| 1 no | Cardamom |
| 1 no | Black stone flower / Kalpasi (Optional) |
| 1/2 tsp | cumin seeds |
| 1/2 tsp | Fennel seeds |
| 10 nos | Curry leaves |
| 3 stalks | Coriander leaves for garnishing |
| 2 cups | water |
| 2 tbsp | Oil |
| 1 tsp | Ghee |
| 2 tsp | Red chili powder |
| 1 tbsp | Coriander powder |
| 1/4 tsp | Turmeric powder |
| 2 1/2 tsp | Salt (or to taste) |
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| Ingredients – 2 | |
|---|---|
| 1/4 cup | Fresh grated coconut |
| 1 (1 inch) piece | Coparai Thengai / Dry coconut |
| 1 tsp | Split Roasted gram / Pottukadalai / Dalia |
| 1/2 tsp | Fennel seeds |
| 2 nos | Cashewnuts |
| 1/2 cup | water |
Instructions:
Finely chop the regular onions, chop the tomatoes, slit open the green chili, crush the ginger and garlic. Grind all the ingredients in Table-2 to a fine thin consistency and keep aside.
What are Rock Cornish Game Hen??? First of all its not a game bird but a typical chicken that is slaughtered at a young age and therefore they look smaller in size. Though the bird is called a “hen,” it can be either male or female, the meat is less..but tender and taste good for gravy preparations. This is the closest to our typical home grown Naatu Kozhi (Country Chicken). Tyson is only brand I’ve seen so far which sells in small packs as shown. Sams club have these but looks little bigger when compared to local produce markets.
Cut them on a big chopping block and cut into pieces.
Clean them thoroughly, discard the skin and rinse in cold water and keep aside.
From here on the we will need a pressure cooker to cook the chicken curry. This way the chicken remains juicy and tender.
Heat oil and ghee in a pressure pan. Add bay leaves, cumin, fennel seeds, cinnamon, cloves, cardamom, black stone flower and 5 curry leaves. Followed by finely chopped onions, green chili, small onion, crushed ginger and garlic. Fry these until golden or for about 7 minutes over medium flame. Now add the chopped tomatoes and cook until tender. Once done, add the chicken pieces along with turmeric powder, red chili powder, coriander powder and salt.
Add about 2 cups of water and mix.
Pressure cook upto 3 whistles and switch off. Once the pressure releases, add the ground coconut paste (dilute it with water if needed) and simmer for 10 minutes or until the oil separates on top. Garnish with remaining curry leaves and coriander. Serve it with rice or roti.
Notes:
Yield: 5 adult servings. Using store bought Kashmiri red chili powder gives good colour.
What is Rock Cornish hen?? check here
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I find the dish amazing, I’ll definitely try it, MAZING KOZI CURRY.
I was bored with eating ordinary food, I think you all must have (been in/are in) the same phase, so this is definitely for you an exotic Indian recipe with gr8 sections filled with delicious recipes.
Hi Mullai,
Pressure cooking the cornish hen chicken for 3 whistles disintegrates the chicken pieces.I think 1 whistle should be good b’coz its going to cook for some more time with the coconut sauce.
Hi Priya,
That’s true, it does become super soft but still firm enough to hang on to the bones. The reason why I’m making 3 whistles is to cook them through thoroughly. I don’t wanna to take any chances, as meaty portions attached to bones takes longer to cook if the cut potions are big. But if you think its too much then cut down to atleast two whistles. Thanks
Hi Priya,
That’s true, it does become super soft but still firm enough to hang on to the bones. The reason why I’m making 3 whistles is to cook them through thoroughly. I don’t wanna to take any chances, as meaty potions attached to bones takes longer to cook if the cut portions are big. But if you think its too much then cut down to atleast two whistles. Thanks
Hi Mullai,
All of your recipes really looks so good which tempting me to cook .Today I’m trying this kozhi kuzhambu.Thanks for posting
Hi
Your recipes are awesome.. started loving your recipes… Today tried Kozhi Kuzhambu .. came out really well..
Can we do Mutton Kuzhambu using the same procedure ?
Thanks
Hi mullai ,ur Kozhi recipe just too good ,,, will try the others ,,keep them coming ,,, lov shireen anty
Thanks aunty, its nice of you to stop by to drop in a comment. I will try my best to keep it interesting.
Mullai.
hi mullai ur chicken kuzhambu was simply superb……….my husband asks for it every weekend……….i m delighted that i learnt a new dish…..thank u so much
Yesterday i tried this chicken recipe, it came out really well, my daughter likes this kuzhambu and asked me to do it again in this weekend. Thank you for this simple & delicious recipe.
Tempting pic…Great recipe. Pls post some malaysian chicken curry the one served with roti canai.
lovely colour mullai….will prepare this instead of the usual one….
Divya, thanks for stopping by. BTW, your blog looks great with the new widget, happy blogging!!!