Wednesday, October 11, 2017

CHICKEN CURRY MUNIYANDI VILAS STYLE / MADURAI MUNIYANDI VILAS KOZHI KUZHAMBU


Madurai style chicken curry is very flavourful made with freshly roasted and ground aromatic spices. Like every city has it's own speciality restaurants that serve the authentic curries,  Muniyandi Vilas is the most popular one in Madurai for its Traditional dishes. All these restaurants mostly use country chicken which really tastes good though it takes a little longer to cook.


Ingredients:
Chicken  ...... 500 gms
Onions ......... 2 cups (finely chopped)
Tomatoes ..... 2 (diced)
Garlic paste .... 1 tbsp
Ginger paste .... 1 tsp
Turmeric powder .. 1/4 tsp
Freshly ground coconut paste .. 2 tbsps (diluted with water) or use 1/4 cup thick coconut milk.
Bay leaves ..... 2
Mustard seeds .. 1 tsp.
Dry red chillies .. 1-2
Curry leaves ....... 1 sprig
Asafoetida .......... 1 pinch
Salt .................. to taste
Coriander leaves ... handful
Sesame oil ............ 5 tbsps, (I used normal cooking oil)
Boiled eggs .......... as needed


Roast and dry grind:
Dry red chillies ...... 5 (adjust as per your taste)
Coriander seeds ..... 2 tbsps
Cumin seeds .......... 1 tsp
Fennel seeds ........ 1/2 tsp
Black pepper corn .... 1 tsp
Poppy seeds ............... 1 tsp
Raw rice .................... 1 tsp
Split roasted gram ... 1 tbsp
Cinnamon stick ....... 1" piece
Cardamoms ............ 4
Cloves .................... 4
Dry coconut flakes ... 1 tbsp (kopra)

Method:

Dry roast and grind the ingredients in the second list.







Now In a thick bottomed pan heat oil and add the bay leaves, mustard seeds, asafoetida and curry leaves.






When they crackle, add the onion, ginger, garlic and saute for a minute.





Keep stirring until it becomes translucent.








Add the tomatoes and stir fry until they are soft.







Tip in the chicken pieces and saute until the chicken changes it's colour.






Now add the ground masala powder, turmeric and salt.






Stir-fry for a minute or two until the masala is brown and coats the chicken pieces.








 Simmer it adding 2 cups of water. It takes about 20 minutes.

When the chicken is almost done add the thick coconut milk or the fresh coconut paste and coriander leaves. Give one or two boils and switch off the gas. Add the boiled eggs before serving.







Serve with rice / parottas / appmas / set dosas

Recipe Adapted from - Here 

6 comments:

  1. This curry looks very flavoursome with all those freshly ground spices in it.

    ReplyDelete
    Replies
    1. Yes Nayna.. do try this masala with something vegetarian.

      Delete
  2. I have never heard of this cuisine, looks rich.

    ReplyDelete
  3. Would love to try the combination of these masalas with paneer or potatoes, am sure it's really tasty.

    ReplyDelete
    Replies
    1. Thanks Mayuri.. the masala tastes really good.

      Delete

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