PAANDI NAATU KOZHI KUZHAMBU | STARTUP COOKING
Some recipes are so good they are worth revisiting. This Paandya Naadu Country Chicken curry is one among the old traditional ancient recipe. This chicken curry is very popular and it is one of the delicious chicken dish in Tamil Nadu (South India).
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, am sharing Chef damu style Paandi Naatu Kozhi Kuzhambu. This country chicken curry can be enjoyed on weekends, parties, pot lucks, buffets, festivals, etc.,
For this recipe, I took country chicken with bone and skin which tastes great for this dish. Also, i pressure cooked the whole process to simply my work. Grinding fresh spices along with curry leaves and freshly grated coconut gives an excellent taste and flavor to this curry. For this recipe, no need to add any garam masala powder or spices.
Serve this chicken curry over steamed rice or chapatti or dosa, and it tastes heavenly delicious😋. Follow my step by step photo recipe to prepare Paandi Naatu Kozhi Kuzhambu. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
Similar Recipes
RECIPE FOR COUNTRY CHICKEN CURRY
Coarse : Lunch
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 30 min
Total Time : 45 min
INGREDIENTS
To Marinate
- 3/4 kg chicken with bone
- 1/2 tsp turmeric powder
- 2 tsp red chilli powder - i used spicy variety
- 2 tsp coriander powder
- 2 tsp ground pepper powder
- salt to taste
- 3 tbsp lemon juice
- 5 garlic
- 2 inch ginger pieces
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 3 green chilli
- 3 red chilli
- 1/2 tsp black pepper
- 1 spring curry leaves
- 1/2 cup ground coconut
- 3 tbsp sesame oil
- 2 bay leaf
- 1/2 tsp fennel seeds
- 1 large onion - finely chopped
- 1 tomato - finely chopped
- salt to taste
- water - as needed
- 1/2 cup coriander leaves - chopped
PROCEDURE
- in a mixing bowl, add freshly cleaned chicken pieces, add turmeric powder, red chilli powder, coriander powder, ground pepper powder, salt and lemon juice
- mix well and set aside for 20-30 minutes
- in a mixer grinder, add garlic, ginger, cumin seeds, fennel seeds, black pepper, red chilli, green chilli, curry leaves and grated coconut
- grind to a smooth paste without adding water (or else add very little water, if needed) and then set aside
- heat oil in a pressure cooker and temper with fennel seeds and bay leaf
- add finely chopped onion and saute well until transparent
- add ground masala paste and saute well for 3-4 minutes or until the raw smell goes
- add chopped tomato and cook well until it turns mushy
- add marinated chicken pieces and mix well with onion and tomato masala
- cover with lid and cook in medium flame for 10 minutes
- add 1 cup water and mix well
- pressure cook for 3 whistle and then switch off the flame
- garnish with chopped coriander leaves
- serve with hot steamed rice, chapathi, parotta or dosa
- taste delicious 😋
- do not add water while grinding masalas
- use chicken with bone for better taste
- you can also make this curry in the open pot
- adjust spice level according to your taste
- no garam masala powder for this recipe
Paandi Naatu Kozhi Kuzhambu With Step By Step Photo Recipe
in a mixing bowl, add freshly cleaned chicken pieces along with bone, add turmeric powder, red chilli powder, coriander powder, black pepper powder, salt and lemon juice
Posts
0 Comments