chicken malli kuzhambu or Malli Milagai Chicken Curry is a spicy, dark and tasty curry best suited for both roti and rice. Main ingredient of this dish is the roasted coriander and roasted chilly powder. Chicken malli kuzhambu is made in many ways. This recipe is a fusion of alleppy chicken curry and tamilnadu malli kuzhambu.

Chicken malli kuzhambu recipe:

• Dry roast coriander powder in thick bottomed wok until it turns its color to dark brown. Take care not to burn it. Cook in simmer and stir continuously. The color of coriander powder makes the gravy look so tempting. So take care while roasting it. Once its dark brown, take it in a bowl and in the same pan, add chilly powder and quickly roast it. Chilly powder creates the strong aroma. So quickly dry roast it. It changes color immediately. So take care not to burn. Stop it at right dark reddish brown color. The taste and flavor of the gravy is in this particular step.
• Heat oil, add sliced onions and saute well until its brown. Add a pinch of salt if needed.
• Add ginger garlic paste and saute well until raw smell goes off.

It is always said that ginger garlic paste should be added directly to oil, it gets brown too quickly and sticks on to bottom. So add it after adding onions. **Tips said by a celebrity chef in a TV show **

• Now to this add chopped tomatoes and saute until its mushy.
• Put in cleaned chicken pieces, turmeric powder, salt, roasted coriander powder and roasted chilly powder.Mix well , cover and cook. Add only very little water as chicken will leave out water. let it cook in simmer for an 40 min to 1 hour so that the flavor of coriander and chilly gets into chicken. Slow Cooking is must do not speed up this process. Check for water in between, add/sprinkle little if necessary.
• Once chicken is cooked. Open it and leave it in simmer for 5 to 10 min. At this point add curry leaves and coriander leaves.

This curry will be best paired with ghee rice/ plain rice.

chicken malli kuzhambu recipe: