Thenga Varutha Kozhi Kulambu

Thenga Varutha Kozhi Kulambu

I got this yummy and delicious recipe from my friend Seema from blog. The taste of the recipe was very good and excellent flavor with tons of onions, shallots,coconut piece and saute in coconut oil. I feel that if I could add more ingredients to this dish- it will be more tasty. Therefore I remade it again with my twist accordingly to my taste .I pulsed the green chillies,garlic,ginger and shallots with 1tbsp of coconut and coconut powder instead of just crushing them as the original recipe from I also have a whole spices like cloves,cinnamon,cardamom and bay leaf to get the nutty flavor in my curry.Wow it was out of the hubby loved it so much and appreciated that my cooking skill has improved in past years. Well the credit goes to and my friend Seeem for sending me this recipe..Thank you so much. What are u guys waiting for: just grab your pots and pans and start cooking. Let the aroma of the curry infuse the surrounding in your kitchen....

Serving size: 4

Marinate for the chicken:
1lb chopped chicken
1 egg beaten well
1tbsp chilli powder
1/2tsp turmeric powder
1tsp garam masala
1/2tsp cumin powder
1tbsp fresh curd
1tbsp chicken curry powder
1/2tsp pepper powder
1tsp salt
juice of half lemon
In large bowl marine the chopped chicken with all the ingredients and refrigerate overnight

Masala Paste to Pulsed:
1/2 cup shallots
8 garlic cloves
2tbsp chopped ginger
2 green chillies
1tbsp coconut powder
1tbsp coconut oil

Pulse all the ingredients to a coarse paste and keep aside.

1 large chopped onions
1 large chopped tomatoes
1tsp chilly powder
1/2tsp turmeric powder
1/2tsp garam masala
1tbsp coriander powder
3tbsp fine chopped coconut pieces
1/2tsp mustard seeds
1/2tsp cumin seeds
1 spring curry leaves
2 cardamon pods
1 small cinnamon sticks
3 cloves
dried bay leaf
1tbsp mint leaves
2tbsp chopped coriander leaves

Preparation Methods:
Coat a heavy bottomed skillet with 3tbsp coconut oil on medium flame and add the marinated chicken. Saute them well and cover with lid and let it cook for about 20 minutes or so and stirring occasionally to prevent the chicken from sticking to bottom of the skillet. Remove the chicken piece and keep aside.You will fine the juice from the chicken- saute them till they become thick. Remove and keep aside.In the same pan add another 3tbsp coconut oil and add the chopped coconut piece until golden brown followed by the mustard seeds,cumin seeds,cinnamon stick,cardamom pods,cloves, bay leaves and curry leaves. Once they starts to splutter add the pulse paste and chopped onions,mint and coriander leaves. Saute till the onions turned brown followed by all the spice powders. Once the raw smell from the spice powder are removed add the chopped tomatoes. The oil will start to separate from the mixture-at this point add the thick sauce from the chicken to the skillet and if you want more gravy add 1/2 cup of hot water. when it starts to bail add the chicken pieces and combine well till they get co-operated in the gravy. Adjust the level of salt and transfer to a serving platter with fried curry leaves or more chopped coriander and mint leaves.


Anonymous said…
hmmmm..excellent chicken curry
Unknown said…
Wow....Love the taste of the chicken curry with coconut and i used olive oil instead of coconut oil, as am particular about the calories. However, it tasted delicious and been a great inspiration for me to try all ur other recipes too....Love it...Thank u, saras.