This is one classic example of Indo-Chinese dish which can be savored as an appetizer or served as a side for fried rice and noodles as well. I have always been a great lover of Indo-Chinese food and this one is my favorite. Ginger Chicken / Indo-Chinese Chicken / Spicy chicken / Ingredients 4 Boneless Chicken tenders (1/2 kg…
Kozhi Kuzhambu is considered staple at my palce, be it biryani or parotta or even simple idli kal dosai… this one stands high on the list. This is one chicken curry which goes well with any kind of dish and easy to make in no time with a pressure cooker. Highlight is the use of naatu kozhi/ cornish hen which…
No introduction needed for this item, just gather the ingredients, grab your pots and pans and start cooking……….. enjoy the feast !!
Chilli Chicken / Chili Chicken / Chinese Chili chicken / Fusion Chili Chicken / Spicy Chili chicken / Restaurant Chili Chicken / Appetizer / சிக்கன் / சில்லி சிக்கன் / Indo- Chinese
IT IS A DELICIOUS RECIPE WHICH CAN BE SERVED FOR PARTIES.
Kudamilagai ~ Capsicum/ Bell Pepper, Kozhi ~ Chicken, Varuval – Dry Fry is a simple, spicy chicken curry made with everyday spices easy to find around your kitchen pantry, an excellent side dish for pulao/pulavs, fried rice or even our routine staple sambar/rasam/curd. Green Bell pepper with her sharp chili aroma weds chicken on a cold winter afternoon with spice powder showers is a delight and keepsake forever.
Bell pepper Chicken Curry / Capsicum Chicken Curry / Kozhi Varuval / Green Capsicum Chicken Fry / Chicken with Bell Peppers
This is a recipe that needs little time and effort. No sauteing or ginger garlic paste involved
Big Onion (finely sliced)
Tomato 1 (finely chopped)
Turmeric powder 1 tsp
Chilli powder 2 tbsp
Dhania powder 2 tbsp
Jeera powder 1tbsp
Chilli powder – 1.5 table spoon
Turmeric Powder – 1 tea spoon
Cumin powder – 2 tea spoon
black pepper powder – 2 tea spoon
Chicken – 1/2 kg (Clean with hot water and add the above said items and keep aside it for min. 1hr)
Small Onion – 10 nos (finely chopp it)
tomatoe – 1 small (finely chopp it)
Ginger, Garlic paste
Coconut milk – 1 cup
Curry and coriander leaves
Madurai region in Tamilnadu is known for its popular Vilambu Naidus cooking style who mostly dominate that area. No one can deny drooling over those Madurai Sri Muniyandi Vilas traditional menus…. Naatu Kozhi kuzhambu, Varutha kari, Samba arisi biryani. These items are typical homestyle traditional touch non-veg curries and gravies, served at the vilas which mostly known as a local mess. All these items are prepared with homegrown poultry, fresh veggies, fresh ground masala, tempered with sesame oil and traditonal spices.
Sukka/ Chukka refers to dry stir fries and can be made with either meat or veggie. My favorite choice of meat is chicken and I'm soooooooo addicted to my moms chicken sukka recipe which is a regular at my home on Sundays, if I were to choose sambar as the main course. This recipe is basically smothered with black pepper, fennel and cumin powder and heavily seasoned with curry leaves. Give it try and surprise those hungry taste buds with lip smacking hot masala.