Many of us south Indians would remember this familiar tasting chicken gravy which you get at the local mess, like Ponnusamy for the Chennaites or if you are from my hometown, Yercaud, then it has to be Muruga Bhavan. For those of you who have no idea what a 'mess' is, well, it is a very small restaurant with a few rugged looking tables and benches or chairs to sit on, but the food there is so much better than the food you would get anywhere else.
This gravy goes really well with egg dosai, idli or parotta and I remember my mother buying this when my father was away on business trips. It was our term time cheat night dinner when she bought it as we lived on a tiny hill top - Yes, Yercaud hardly had any restaurants to go to when I was a kid!! I could go on about it but I think I will save it for another day! :)
I came across this when I was searching for recipes to try (I love cooking something new and now that I have a willing candidate, my husband, to be my taste taster, well, it is even better for me). Going through the recipe I did realise I did not have two ingredients, although they were staple ingredients in a south Indian pantry, but decided to go ahead and give it a try without the two. The end result you ask? The taste was the same, the hubster loved it and said it was his current favourite; and also that it took him to his childhood memories of a similar gravy he used to get in Sri Lanka. So now, this recipe is tucked away into my little recipe book and now it is here for you to try it out too.
Ingredients:
Roast and grind:
Method:
1. Wash and marinate chicken with 1/2 teaspoon (tsp.) chilli powder, 1/4 tsp. turmeric pwd, some salt and keep aside.
2. Dry roast the ingredients under "Roast and grind" on medium flame for two minutes, let it cool down and then grind it to a coarse powder. Keep aside
3. Heat oil in a kadai, add mustard seeds and let it pop, next add the bay leaf and fry it.
4. Add minced ginger, garlic and curry leaves and sauté for a minute, being careful not to burn the ginger and garlic.
5. Now add the onions, once it turns to a soft brown add the tomatoes and cook till it turns mushy.
6. Next add the marinated chicken and stir fry for about two minutes. Add the ground masala to the chicken, mix it well and let it cook for 5 - 6 minutes on medium flame, then add 1/2 cup water and bring it to a boil.
7. Once it starts to boil add the coconut milk, add required amount of water to suit the consistency you require and let it cook till the chicken becomes tender and the oil flouts on top.
8. Switch off the flame and garnish with the chopped coriander leaves and mix through before serving.
Serve with plain or egg dosai, idly or parotta. The ingredients may look plenty but it is worth the effort. Give it a go and let enjoy the kohzlambu! Happy cooking!! :)
This gravy goes really well with egg dosai, idli or parotta and I remember my mother buying this when my father was away on business trips. It was our term time cheat night dinner when she bought it as we lived on a tiny hill top - Yes, Yercaud hardly had any restaurants to go to when I was a kid!! I could go on about it but I think I will save it for another day! :)
I came across this when I was searching for recipes to try (I love cooking something new and now that I have a willing candidate, my husband, to be my taste taster, well, it is even better for me). Going through the recipe I did realise I did not have two ingredients, although they were staple ingredients in a south Indian pantry, but decided to go ahead and give it a try without the two. The end result you ask? The taste was the same, the hubster loved it and said it was his current favourite; and also that it took him to his childhood memories of a similar gravy he used to get in Sri Lanka. So now, this recipe is tucked away into my little recipe book and now it is here for you to try it out too.
Ingredients:
- Chicken - 500gms ( Use with bones too for flavour)
- Large onion - 1, finely chopped
- Tomato - 1, chopped
- Green chilli - 1, chopped
- Garlic - 4, minced
- Ginger - about an inch, minced
- Coconut milk - 3 tablespoons
- Chilli powder - 1/2 teaspoon (Adjust chilli to suit your spice level)
- Turmeric powder - 1/4 teaspoon
- Coriander leaves - finely chopped to garnish
- Mustard seeds - 1/4 teaspoons
- Bay leaf - 1
- Curry leaves - 1 sprig
- Salt to taste
Roast and grind:
- Dry red chillies - 6
- Coriander seeds - 2 tablespoons
- Raw rice - 1 teaspoon
- Black pepper corns - 1/2 teaspoon
- Cumin seeds -1/2 teaspoon
- Cinnamon - 1 inch stick
- Cloves - 2
- Cardamom - 1
- Dry coconut flakes - 1 teaspoon
Method:
1. Wash and marinate chicken with 1/2 teaspoon (tsp.) chilli powder, 1/4 tsp. turmeric pwd, some salt and keep aside.
2. Dry roast the ingredients under "Roast and grind" on medium flame for two minutes, let it cool down and then grind it to a coarse powder. Keep aside
3. Heat oil in a kadai, add mustard seeds and let it pop, next add the bay leaf and fry it.
4. Add minced ginger, garlic and curry leaves and sauté for a minute, being careful not to burn the ginger and garlic.
5. Now add the onions, once it turns to a soft brown add the tomatoes and cook till it turns mushy.
6. Next add the marinated chicken and stir fry for about two minutes. Add the ground masala to the chicken, mix it well and let it cook for 5 - 6 minutes on medium flame, then add 1/2 cup water and bring it to a boil.
7. Once it starts to boil add the coconut milk, add required amount of water to suit the consistency you require and let it cook till the chicken becomes tender and the oil flouts on top.
8. Switch off the flame and garnish with the chopped coriander leaves and mix through before serving.
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