Chicken kola urundai kuzhambu Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine minced chicken, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, salt, and chopped coriander leaves. Mix well.
• STEP 2.Shape the mixture into small balls and deep-fry them until golden brown. Drain on a paper towel.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Saute until the seeds crackle.
• STEP 4.Add chopped onions and saute until they turn golden brown. Then, add chopped tomatoes and cook until they become soft.
• STEP 5.Add tamarind pulp, water, red chili powder, turmeric powder, and salt. Mix well and bring the gravy to a boil.
• STEP 6.Add the fried chicken balls to the gravy and simmer for 10-15 minutes until the flavors blend together.
• STEP 7.Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to fry the chicken balls until they are golden brown and cooked through.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• You can make the chicken balls in advance and store them in the refrigerator. Just fry them before adding to the gravy.
• For a healthier version, you can also bake the chicken balls instead of deep-frying them.

Storage and Serving

• Leftover chicken kola urundai kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kuzhambu on the stovetop or in the microwave before serving.
• Serve the chicken kola urundai kuzhambu hot with steamed rice or roti for a delicious and satisfying meal.