Thursday, February 9, 2017

Chicken Drumstick Curry | Chicken Leg Kuzhambu | Chicken Curry

If you have been reading my blog regularly, you might knew that i rarely cook non-veg in home. May be twice in a month or weekly once maximum,that do i prepare on sunday mostly,on weekends,i hardly do any work related to my blogging.So there is a lack of non-veg recipes here.
Just for blogging sake, i have started making non-veg recipe in week days instead of week ends, so that i can take some pictures and post here.Don't know how long it will work. Last week i made this chicken curry along with rice and rasam and we had a hearty meal.This chicken curry is so flavorful with the freshly grounded masala and i have used chicken drumstick here for making this curry. But you can use any part of chicken,make sure it's boned. Boned meat gives wonderful flavor to the curry so i always prefer to make curry with it.   

Chicken Drumstick Curry

Preparation Time : 30 mins | Cooking Time : 25 minsServes : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Chicken drumstick(un skinned) - 1 lb
Onion(medium) -1
Tomato(medium) - 2
Ginger garlic paste - 1 tbsp
Salt - to taste
Curry leaves - few 
Coriander leaves - few
Coconut - 1/4 cup
Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom- 1
To marinate
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp
To roast & grind
Red chili - 5
Coriander seed - 1 tbsp
Fennel seed - 1/2 tsp
Cumin seed - 1/4 tsp
Peppercorns - 1 tsp 
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom- 2 

First clean the chicken drumstick & wash it well for at least 3 times. Then make a slit in the chicken and marinate with turmeric and salt for 30 mins. Then heat the pan and add all the  ingredients listed under "To roast & grind" and roast till nice aroma comes from it and let it cool completely.Now chop the onions into thin slices and tomato into small pieces. Heat the pressure cooker with oil, add cinnamon,cloves and cardamom and fry it in oil for 30 secs.Then add the onions, curry leaves & ginger garlic paste and saute till the onions becomes translucent ,then add the tomatoes and saute.Once the tomatoes become mushy, add the chicken and give a good mix in the masala.Add the roasted ingredients into the mixie/blender jar and grind into smooth paste with the help of water and add it into the chicken.Add enough water(i washed the mixie jar with water and use it) and cover the cooker with lid  & put on weight and cook it for 3 whistle.In the mean time, add the coconut into mixie jar and grind into smooth paste with the help of water and keep it ready. Once the steam released from the cooker automatically,open it and without lid bring into boil again.Add the coconut paste & salt and mix it well. Keep the flame in medium until oil floats on the top. Finally garnish with coriander leaves and switch off the flame.Tasty & flavorful Chicken Drumstick curry is ready to serve.
  • Instead of pressure cooking, you can cook in open pot too.
  • If you have skinned chicken, remove the skin before using.
  • Add more or less of coconut paste as per your liking.
  • For the given measurements, the spice level is medium.Adjust more or less of chili/peppercorns as per your liking.
  • If you want semi/dry curry, add little water while cooking the chicken.  
  • Making slit in the chicken helps to get the flavor of curry in the chicken.

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