Madurai Country chicken curry (hotel style)

Ingredients

Country chicken 500 gms

Curry masala powder 3 spoon (available in stores)

Turmeric powder ½ tsp

Coconut paste 2 tbsp

Mustard seeds ½ tsp

Bay leaf 1

Fenugreek seeds ½ tsp

Onion 1

Green chilli 2

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Tomato 1

Salt and oil as required

Preparation

1.      In a pan add oil, mustard seeds,fenugreek seeds, bay leaf,curry leaf,onion and green chilli

2.      Add chicken, ginger garlic paste, salt and turmeric powder.saute well

3.      Add ½  cup water and allow to cook

4.      Once the chicken is half done add tomatoes and curry masala

5.      Once the chicken is done add coconut paste

6.      Allow it to boil

Serve with briyani,khuska or parotas

Puduvawal Country chicken curry(naatu kozhi idicha kulambu)

Ingredients

Country chicken 750 gms

Small onion 10

Garlic whole 2

Dry red chilli 15

Tomato 3

Turmeric powder ½ tsp

Mustard seeds ½ tsp

Cumin seed ½ tsp

Fenugreek seed ½ tsp

Curry leaf 2 sprigs

Salt and oil as required

Preparation

1.      Pressure cook chicken for 5 whistles

2.      Mince garlic and small onions together

3.      Hand mash tomatoes well

4.      Dry roast and powder coarsely the dry red chilli

5.      In a pan add oil, mustard seeds, cumin seeds,fenugreek seeds and curry leaves

6.      Add garlic- onion minced, chilli flakes, cooked chicken ,salt and turmeric powder.toss well

7.      Add tomato mashed and allow to cook till oil oozes out of the gravy

Serve with rice, idli or dosa

Goes well with idiappam

Marthandam country chicken and egg curry

Ingredients

Country chicken 500 gms

Onion 1

Tomato 1

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Boiled Eggs 4

Dry red chilli 2

Fennel seeds ½ tsp

Bay leaf 1

Cinnamon 1

Cloves 2

Coconut grated ¼ cup +fennel seeds ½ tsp( grind together to smooth paste)

Salt and oil as required

For marination 

Turmeric powder ½ tsp

Chilli powder 2 tsp

Ginger garlic paste 1 tsp

Lemon juice 1 tbsp

Marinate chicken with the above items for 1 hour

To grind

Onion 1

Pepper corns 1 tsp

Cumin seeds 1 tsp

Fennel seeds 1 tsp

Dry roast and grind to a smooth paste

Preparation

1.      In a pressure pan add oil, dry red chilli, fennel seeds, bay leaf, cinnamon, cloves, curry leaf, onion and ginger garlic paste. Saute well

2.      Add marinated chicken and salt

3.      Add 1 cup water and pressure cook for 3-4 whistles

4.      Once the pressure settles down add ground paste, tomato and coconut paste

5.      Allow it to boil

6.      Make small pricks on boiled eggs and add eggs to the boiling gravy

7.      Simmer the flame for 3 minutes

8.      Turn off the flame

9.      Keep aside for egg to absorb the masala

Serve with rice

Theni country chicken curry(naatu kozhi kulambu)

Ingredients

Country chicken ½ kg

Turmeric powder ½ tsp

Salt and oil required

To grind

Small onion 250 gms

Ginger 1 inch

Garlic 10 pods

Coriander seeds 1 tbsp

Pepper corns 1 tsp

Cumin seeds 1 tsp

Dry red chilli 10

Roast it in oil and grind to a smooth paste

Preparation

1.     In a pressure cooker add oil,ground paste,salt,turmeric powder,country chicken pieces and 2 cups of water

2.     Pressure cook for 4-5 whistles

Serve with rice

Bavani country chicken watery curry(naatu kozhi thanni kulambu)

Ingredients

Chicken 500 gms

Onion 1

Green chilli 2

Curry leaf 2 sprigs

Ginger garlic paste 1 tsp

Tomato 1

Cinnamon 1

Cloves 2

Turmeric paste ½ tsp

Chilli powder 1 tsp

Salt and oil as required

To grind

Small onion 15

Garlic 10

Ginger 1 inch

Peppercorns 1 tbsp

Cumin seeds 1 tsp

Cinnamon 1

Cloves 2

Fennel seeds 1 tsp

Curry  leaves 2 sprigs

Coriander powder 1 tbsp

Roast the above ingredients in a tsp of oil and ground to a fine paste without adding water

Preparation

1.     In a pan add oil,cinnamon,cloves,onion,green chilli,curry leaf,ginger garlic paste and tomato.sautewell

2.     Add chicken and sauté till water oozes out well

3.     Add turmeric powder,chilli powder,salt and 2 cups of water

4.     Cook till the chicken is done

5.     Add ground paste and allow it to boil

Serve with idli,dosa or rice

Country chicken curry(Madurai style)

Ingredients

Country chicken ½ kg

Ginger 1 inch

Onion 1

Small onion 20

Tomato 2

Curry leaf 2 sprigs

Coriander leaves 3 tbsp

Cumin seeds 1 tsp

Fennel seeds ½ tsp

Cinnamon 4

Chilli powder 1 tsp

Coriander powder 2 tsp

Garam masala 1 tsp

Salt and oil as required

Preparation

1.      Grind onion and ginger to a fine paste

2.      Marinate the chicken with this paste

3.      Pressure cook the marinated chicken with turmeric powder and keep aside

4.      In a pan add oil,cumin seeds,fennel seeds,cinnamon and small onion.saute it

5.      Add tomatoes and cook till it blends

6.      Add curry leaf and coriander leaf

7.      Add the cooked chicken and toss well

8.      Add chilli powder,coriander powder,garam masala  and salt

9.      Add required water and allow it to boil

Serve with rice

Country chicken fry(Naatu kozhi varuval)

Ingredients

Country chicken ½ kg

Onion ½ chopped finely

Ginger garlic paste 2 tsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Garam masala ½ tsp

Mustard seeds ½ tsp

Curry leaves 2 sprigs

Salt and oil as required

Preparation

1.      In a pan add oil,mustard seeds,curry leaves,onion,ginger garlic paste and saute well

2.      Add salt and turmeric powder.toss once

3.      Add chicken and ½ half of water

4.      Close the pan lid and cook in low medium heat for 15 minutes

5.      Once it is done and dries up,add chilli powder,coriander powder and garam masala

6.      Once everything blends well and dries up turn off the flame

7.      Garnish if necessary

Serve wuth rice,rotis,briyani..goes well with sambar rice 

Village style country chicken curry(gramathu Naatukozhi kulambu)

Ingredients

Chicken ½ kg

Onion chopped 1

small onion minced 10

gingergarlic paste 3 tsp

curd 2 tbsp

chilli powder 1 tsp

coriander powder 2 tsp

turmeric powder ½ tsp

cumin powder ½ tsp

fennel powder ½ tsp

mustard seeds ½ tsp

curry leaf 3 sprigs

oil and salt required

preparation

1.      Marinate the chicken pieces with curd and a tsp of ginger garlic paste for ½ hour

2.      In a pressure cooker add oil,chopped onions and minced small onions.saute  well

3.      Add ginger garlic paste and the marinated chicken pieces.cook for 5-7 minutes

4.      Add salt and a cup of water

5.      Cook for a whistle and cook in low medium heat for another  20 min

6.      In a pan add oil,chilli powder,coriander powder,turmeric powder,cumin powder and fennel powder.roast well

7.      Once the pressure settles down in the pressure cooker add the roasted masalas and allow it to boil

8.      If needed add water and salt to get desired consistency

9.      In a pan add oil,mustard seeds and curry leaves

10.  Add this seasoning to the boiling curry

Serve with rice

Pallipalayam chicken(naatu kozhi varuval)

Ingredients

Chicken (country chicken) 300 gms

Small onion 10

Garlic 10 pods

Curry leaves 2 sprigs

Dry red chilli 6

Turmeric powder ½ tsp

Salt and oil as required

Preparation

1.      In a pan add 4 tsp of oil,sliced small onions,curry leaves and minced garlic .saute well

2.      Add dry red chillies and turmeric powder

3.      Add chicken pieces and saute for 5 minutes and add salt

4.      Now cook the chicken in low medium heat for 10-15 minutes with lid closed

5.      Don’t burn the chicken,stir often

Once the chicken is done ,fry it to get dry consistency

Serve hot with rice

Chettinad chicken rasam (nattu kozhi rasam)

Ingredients

Minced country chicken ½ kg

Onion 2

Tomato 2

Dry red chilli 3

Garlic 5 pods

Pepper corns ½ tsp

Fennel seeds ½ tsp

Cumin seeds ½ tsp

Bay leaf 1

Cinnamon 1

Turmeric powder ¼ tsp

Curry leaf 1 sprig

Oil and salt as required

Preparations

1.      In pan add oil,cinnamon,bayleaves ,split dry red chillies.allow it to splutter

2.      Add chopped onions and tomatoes.saute it

3.      Add minced chicken,turmeric powder and salt.fry it

4.      Add 4 cups of water to it and cook till the chicken is done

5.      Crush the garlic,cumin seeds,fennel seeds and pepper corns together

6.      Add the crushed spices to the chicken and allow it to boil

7.      Once the rasam starts boiling add curry leaves and turn off the flame

             Serve hot with rice