Coriander Chicken curry – we call it as pacha kozhi kurma. This is an extremely simple recipe and can be put together in less than 45 minutes. The poppy seed paste (khus khus) added at the end adds an unique aroma. This is very popular in the pollachi / udumalpet region of Kongunad. Here is how to do the recipe.
Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add 1/2 cup of water and grind to a fine paste. Add the paste to the chicken pieces and mix well to coat. Set aside. Traditionally, the chicken is not marinated. But I like to do it this way. Let it marinate for 10-15 minutes.
Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft. Add in the chicken mixture to the pan.
Cover the pan and cook the chicken gravy on medium flame for 4 whistles in the pressure cooker. Do not cook on high heat as the chicken can burn at the bottom. Switch off the flame and wait for the pressure to release naturally.
Now we need to make a spice paste. Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with 1/4 cup of water to a fine paste. Add the spice paste to the cooked chicken gravy.
Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.
Serve with rice or chapati.
- 1 big bunch, 15-18 sprigs coriander leaves
- 5 green chillies
- 8 cloves garlic
- 2 inch piece ginger
- ½ teaspoon turmeric
- 1 teaspoon salt
- 500 grams chicken with bone, cut into small pieces
- 2 teaspoon oil
- 3 red onions, chopped fine
- 1 cup thick coconut milk
- 2 teaspoon poppy seeds (khus khus)
- 2 cardamom
- 2 cloves
- Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add ½ cup of water and grind to a fine paste. Add it to the chicken pieces and mix well to coat. Set aside.
- Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft.
- Add in the chicken mixture to the pan. Cook the mixture on medium flame for 4 whistles in the pressure cooker. Switch off the flame and wait for the pressure to release naturally.
- Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with ¼ cup of water to a fine paste. Add the spice paste to the cooked chicken gravy. Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.
- Serve with rice or chapati.
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