Muniyandi Vilas Style Chicken Kuzhambu | Nattu Kozhi Kuzhambu | Startup Cooking

 MUNIYANDI VILAS STYLE CHICKEN KUZHAMBU | STARTUP COOKING

Muniyandi Vilas is the most popular restaurants in Madurai, Tamil Nadu for its Traditional foods. These restaurants mostly use country chicken, traditional spices (freshly roasted and ground), sesame oil, which is very flavorful and tastes really good.

In Tamil Nadu, chicken kuzhambu tastes varies from district to district and from home to home. I usually tend not to make the same recipe again and again, I love to make different styles of chicken curry each time. Today, madurai style chicken kuzhambu.

For this recipe, I took country boneless chicken, if you get country chicken with bones it tastes great even more, also it takes longer time to cook. Another highlights of this chicken curry is adding lots of curry leaves, so, don't skip it. Adding dry coconut gives the oily flavor to the kuzhambu, if you are using fresh coconut, fry in a pan until the moisture evaporates and then add into the curry.

chicken recipes

Serve this chicken kuzhambu over hot steamed rice, idli, chapatti, dosa or biryani which taste heavenly delicious. Follow my step by step photo recipe to prepare Muniyandi Vilas Style Chicken Kuzhambu. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

looking for more chicken recipes ?

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RECIPE FOR CHICKEN KUZHAMBU

Coarse       : Lunch

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 15 min

Cook Time : 40 min

Total Time  : 55 min

INGREDIENTS

To Dry Roast and Grind

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1 tsp poppy seeds

• 1 tsp black pepper corn

• 1 tsp raw rice

• 1 tsp roasted gram dal

• 3 cloves

• 1 inch cinnamon stick

• 2 green cardamom

• 6 dry red chilli

• 2 tbsp coriander seeds

• 1 tsp dry coconut powder / flakes

For Kuzhambu

• 3 tbsp sesame oil

• 1/4 tsp mustard seeds

• 1 red chilli

• 2 bay leaf

• 1 spring curry leaves

• 1 large onion - finely chopped

• 1 green chilli - finely chopped

• 6 garlic - crushed

• 2 inch ginger - crushed

• 1 large tomato - chopped

• 1.5 pounds chicken - cleaned

• 1/4 tsp turmeric powder

• salt to taste

• 1.5 tbsp coconut paste

• 1.5 cup water

• 1/4 cup coriander leaves - for garnish

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes

PROCEDURE

• dry roast cumin seeds, fennel seeds, poppy seeds, black pepper corn, raw rice, roasted gram dal, cloves, cinnamon stick, green cardamom, red chilli, coriander seeds and coconut powder until it turns slight brown and then switch off the flame

• cool down the ingredients completely and then add into the mixer grinder and grind to a fine powder, set aside

• heat sesame oil in a pressure cooker pan

• temper with mustard seeds, red chilli, bay leaf and curry leaves

• add finely chopped onion and green chilli

• saute well till it turns transparent

• add crushed ginger and garlic, saute well until the raw smell goes

• add chopped tomato and cook well until it turns mushy

• add cleaned chicken pieces and mix well

• cover and cook for 2-3 minutes in  medium flame

• add turmeric powder and ground masala powder

• mix well and cook for 4 minutes till the masala changes color

• then add salt, coconut paste and water

• mix well and close with lid

• pressure cook for 3 whistle and bring the flame to low and continue to cook for 10 minutes and then switch off the flame

• garnish with chopped coriander leaves

• serve with hot steamed rice, biryani, chapathi, idli and dosa

• Enjoy!

NOTES

• chicken with bone takes longer to cook
• dont skip the dry coconut powder it gives a unique taste to the chicken kuzhambu
• you can also use shallots instead of regular onions
• adjust spice level according to your taste

Try my Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

Muniyandi Vilas Style Chicken Kuzhambu With Step By Step Photo Recipe

add cumin seeds, fennel seeds, pepper corn, coriander seeds, cloves, cinnamon stick, green cardamom, poppy seeds, red chilli, coriander seeds, roasted gram dal and dry coconut powder in the dry pan

dry roast in low flame till it turns slight brown,

then cool down the ingredients

add into the mixer grinder

grind to a fine powder

heat oil in a pressure cooker pan, temper with mustard seeds, red chilli, bay leaf and curry leaves

add finely chopped onion

saute well till it turns transparent

add crushed ginger and garlic

saute well until the raw smell goes

add chopped tomato

cook well until it turns mushy

add chicken pieces

mix well

cover with lid and cook for 4 minutes

chicken starts to release the water

add turmeric powder and ground masala powder

mix well and cook for 4 minutes

chicken is well coated with all the masalas

add salt and coconut paste

add 1.5 cup water and mix well

pressure cook for 3 whistle, then keep the flame in low and continue to cook for 10 minutes, then switch off the flame

delicious chicken kuzhambu is ready

serve hot with idli, dosa, biryani, steamed rice

Muniyandi Vilas Style Chicken Kuzhambu