Thursday, April 19, 2012

Ground chicken curry (Chicken kothu kari kuzhambu)

This is a spicy coconut-based curry which is very easy to make, doesn't need any frying like the regular 'kola urundai' kuzhambu, and tastes so yummy. I got the packed ground chicken for this can either get the packed one or if you don't have it in hand, you could just grind some boneless breast meat in a mixer/grinder (make sure to wash the jar thoroughly after grinding, because the ground meat sticks to the blades).

Things you'll need:

For the meat balls:
Ground chicken - 1 lb
Onion - 1, medium, finely chopped
Green chillies  - 2 minced
Ginger garlic paste - 2 tsp
Curry leaves - 2 or 3, chopped
Coriander leaves - 2 or 3 sprigs, chopped
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as required

For the curry:
Onion - 1, big, chopped
Tomato - 2, chopped
Ginger garlic paste - 1 tbsp
Curry leaves - a handful
Ground coconut paste - 1/2 cup
Chilli powder - 2 tsp
Coriander powder - 1 tbsp
Turmeric powder - a pinch
Salt - as required
Fennel seeds - 1 tsp
Oil - for sauteing

Yield - Serves 4-5 persons


Step 1:
Prepare the meatballs by mixing all the ingredients under meatball section. Shape them into gooseberry size balls. Keep aside.


(I saved some meat mixture and shaped them into kababs for grilling!!!)
Step 2:
Heat the oil in a pan, add fennel seeds. When the seeds start to crackle, add the onions and fry them until translucent. Add the ginger garlic paste and saute them until raw smell is gone, then add the tomatoes. When the tomatoes are soft and cooked, add the turmeric, chilli and coriander powders, salt and 1 cup of water. Stir well, bring it to a boil.

Step 3:
Add the meat balls and cook the curry covered, in medium flame, until the oil separates. Add the coconut paste and further cook it in medium high flame, for few minutes. Switch off the stove. Garnish with coriander leaves if you like.

Serve with hot rice or rotis. Also goes well with idli, dosa or aapam.