About The Recipe:

Iditha Vengayam Kozhi Kuzhambu With Thengai Paal | Smashed Onion Chicken Curry With Coconut Milk - specialty of this chicken curry is iditha vengayam and thengai paal. Instead of normal onion, sambar onion will enhance the taste. At my home, we use mostly sambar onion. Already I posted iditha vengayam chicken curry recipe, but this one is totally different from that. Now lets see how to make this chicken curry with easy step by step instructions, images and video...

YouTube - Iditha Vengayam Kozhi Kuzhambu

Recipe : Iditha Vengayam Kozhi Kuzhambu | Smashed Onion Chicken Curry With Coconut Milk Prep Time: 15 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Chicken Curry Serves: 3 to 4 persons

Ingredients :

Sambar Onion - 1\2 cup

Oil - 2 tbsp

Cinnamon Stick - 2" long

Cloves - 3 nos

Bay Leaf - 1 no

Crushed Ginger Garlic - 1 tbsp

Chicken - 500 gm

Turmeric Powder - 1\2 tsp

Red Chili Powder - 1 tsp

Coriander Seeds Powder - 1\4 tsp

Cumin Seeds Powder - 1\4 tsp

Salt - as required

Water - 1\2 cup

Coconut Milk - 1\2 cup

Method :

Using motar and pestle, smash the sambar onion and keep aside.

To make the curry, heat the oil in a pressure cooker pan, add the cinnamon stick, cloves, bay leaf and smashed sambar onion. Saute until the onion turns translucent. Add the ginger garlic, saute until its raw smell leaves. Add the chicken pieces and turmeric powder, cook for about two minutes. Add the red chili powder, coriander seeds powder, cumin seeds powder, pepper powder and required salt. Mix well. Add half a cup of water and mix well.

Cook for one whistle over high flame and three to five minutes over low flame. When all the steam has released, open the pan and mix well.

Heat the chicken curry and bring to boil. Add the coconut milk, mix well and bring to boil, ready to serve.

Notes: Always open the pan, after the steam released fully. To get the coconut milk flavor, just boil for few seconds and turn off the flame.

Step By Step Images:

Using motar and pestle, smash the sambar onion and keep aside.

To make the curry, heat the oil in a pressure cooker pan, add the cinnamon stick, cloves, bay leaf and smashed sambar onion. Saute until the onion turns translucent.

Add the crushed ginger garlic, saute until its raw smell leaves. Add the chicken pieces and turmeric powder, cook for about two minutes.

Then add the red chili powder, coriander seeds powder, cumin seeds powder, pepper powder and required salt. Mix well.

Add half a cup of water and mix well. Cook for one whistle over high flame and three to five minutes over low flame. When all the steam has released, open the pan and mix well. (check whether the chicken pieces are cooked or not, if not, cook for one whistle)

Heat the chicken curry and bring to boil. Then add the coconut milk, mix well and bring to boil, turn off the flame and ready to serve.

Serving Suggestion: Goes well with idly, dosai and rice. Page: Collection Of Chicken Recipes. Variation: Similarly can also try with country chicken and mutton. Cooking time will vary. If you like this recipe: You will like this another iditha vengaya kozhi kuzhambu recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais