VILLAGE STYLE EARTHENWARE CHICKEN GRAVY // MANCHATTI CHICKEN KUZHAMBU

You are here➤NON-VEG RECIPES➤ CHICKEN➤ CHICKEN CURRY ➤ VILLAGE STYLE -EARTHENWARE CHICKEN  GRAVY //MANCHATTI KOZHI KOOTU//ONEPOT CHICKEN CURRY

Village style earthenware chicken gravy is an authentic chicken recipe of Tamilnadu. I learned this recipe from my mom. My grandma used to make this recipe in earthenware in a wood fire stove, we call it virakuaduppu(Tami). During our summer vacation, we mostly prefer to go to grandma's home, there we go to the garden, river, coconut groove, cooking in the garden -having meals, playing in the greeny land with my cousins is the best days to remember.. childhood days are always special to everyone. we all grownup and moving in this busy world, But this quarantine -Covid19 digs up my old memories. I came to know about this recipe from my mom. with no delay, I prepared this chicken gravy and tasted it. yummy, My mom was happy and feel grandmas chicken gravy taste in this recipe.

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Come!! I will share with you all, how to make  VILLAGE STYLE -EARTHENWARE CHICKEN  GRAVY //MANCHATTI KOZHI KOOTU//ONEPOT CHICKEN CURRY recipe with the step by step pictorial method. 

Village style - Earthenware - Chicken Gravy //                              Manchatti Kozhi Kootu.                                               Course: Chicken Curry  Prep Time:10minutes Cook Time:30 minutes  Cuisine: Indian Serving: 4  Author: Bhuvana Devi INGREDIENTS: ➤Chicken- 1/2 kg ➤Sesame oil- 2tbsp ➤Corriander seeds- 1tbsp ➤Fennel seeds-1tsp ➤Cumin seeds-1tsp ➤Black pepper-1tsp ➤Poppy seeds-1/2tsp ➤Tomato-1 ➤Dry red chilies-8 ➤Mustard seeds-1/2tsp ➤Curry leaves- few ➤Shallots-10 ➤Green chilies- 3 ➤Turmeric powder- 1 ➤Ginger-1 inch ➤Garlic-6 cloves ➤Salt req  PREPARATION: Take the chicken pieces with 1 tsp of turmeric powder add enough water and clean it twice, keep it aside  Soak 8 dry red chilies with hot water for 10 min. Dry roast 1tbsp of coriander seeds, 1tsp fennel seeds, 1/2tsppoppy seeds,1/2 tsp black pepper,1/2tsp of cumin seeds. Using a blender/Mixie, Blend all the dry roast spices with soaked red chilies with little water into a smooth paste, keep it aside. Blend the Ginger and Garlic into a fine paste using a blender/Mixie. Slice the green chilies, finely chop the tomatoes, shallots, and keep it aside. INSTRUCTIONS: Take an earthen pot to heat 2 tbsp of oil, mustard seeds,1/2tsp of cumin seeds, curry leaves. Once the mustard seeds get popped out, add chopped shallots and saute well until the onion turns glossy. Add the ginger-garlic paste, add 2 sliced green chilies, saute well until the raw smell goes away. Add the chopped tomatoes and mix well until tomatoes turn soft. Now, add the cleaned chicken, 1/4 tsp of turmeric powder, salt, mix well. Add the grounded masala paste and mix well. Now, add 1/2cup of water, check for salt, mix well and close with a lid and cook well. (if you want more gravy, add 1/2 more cup of water). Stir it occasionally and cook well. (if you still need spicier- add chilly powder) Once the chicken gets cooked well Turn off the flame. Serve the village-style earthenware chicken gravy with hot steamed plain rice- rasam, hot idly, dosa, chapati, paratha.           Yummy spicy village-style earthenware chicken gravy is ready to serve. HOW TO MAKE VILLAGESTYLE EARTHENWARE CHICKENGRAVY IN PICTORIAL METHOD: Take the chicken pieces with 1 tsp of turmeric powder add enough water and clean it twice, keep it aside  Blend the Ginger and Garlic into a fine paste using a blender/Mixie. Slice the green chilies, finely chop the tomatoes, shallots, and keep it aside. Soak 8 dry red chilies with hot water for 10 min.   Dry roast 1tbsp of coriander seeds, 1tsp fennel seeds, 1/2tsppoppy seeds,1/2 tsp black pepper,1/2tsp of cumin seeds. Using a blender/Mixie, Blend all the dry roast spices with soaked red chilies with little water into a smooth paste, keep it aside.   Take an earthen pot to heat 2 tbsp of oil, mustard seeds,1/2tsp of cumin seeds, curry leaves.   Once the mustard seeds get popped out, add chopped shallots and saute well until the onion turns glossy. Add the ginger-garlic paste, add 2 sliced green chilies, saute well until the raw smell goes away. Add the chopped tomatoes and mix well until tomatoes turn soft. Now, add the cleaned chicken, 1/4 tsp of turmeric powder, salt, mix well.    Add the grounded masala paste and mix well.   Now, add 1/2cup of water, check for salt, mix well and close with a lid and cook well. (if you want more gravy, add 1/2 more cup of water).   Stir it occasionally and cook well. (if you still need spicier- add chilly powder).   Once the chicken gets cooked well Turn off the flame.               Serve the village-style earthenware chicken gravy with hot steamed plain rice- rasam, hot idly, dosa, chapati, paratha.                                                       Yummy spicy village-style earthenware chicken gravy is ready to serve.             Try it in your kitchen!!! and enjoy with your loved ones !!!

                           

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