CHICKEN SUKHA VARUVAL

     

INGREDIENTS :

METHOD :

• Heat oil in a pan.
• Splutter Fennel Seeds and Curry Leaves.
• Saute finely chopped Onions, Garlic, Ginger and Green Chillies(cut into round pieces).
• Add Chicken pieces to the above and sear it until the colour changes.
• Add Turmeric, Red Chilli Powder and Coriander Powder and fry it for a while on a low flame for few minutes.
• Sprinkle some water and leave it on a low flame, until the chicken is well cooked.
• Sprinkle some Pepper Powder over it.
• Garnish Chicken Sukha with finely chopped Coriander Leaves.
• Goes well as a side dish with Rasam, Sambar or any Curry.
• Or simply serve it with Yoghurt/Curd and Steamed Rice.
• Chicken Sukha goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Sukha pairs well with Naan, Kulcha, Parotta/Roti and Chapatis.

NOTES :

• Cook Chicken Sukha on a low flame.
• Shallots give an authentic taste to the dish.  Can also use big onions.
• Can crush ginger and garlic in mortar and pestle or just mince them.
• Grinding ginger and garlic would alter the taste of the dish.
• Sprinkle pepper powder generously, if you prefer the dish to be spicy.
• Adjust the spices to suit your preference.

MADURAI STYLE MUTTON KOTHU KARI MASALA

    Madurai known as a Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

     This recipe comes as a part of an ultimate delicacy, a speciality of Madurai & Madurai Street Food - Kari Dosa.  Sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and served along with another Madurai speciality - Salna. So as a first part of the recipe here comes a typical Madurai style Kothu Kari Masala.  Some recipes even use Chicken/Mutton Sukha Varuval simply shredded into fine pieces and then spread on top of Kari Dosai.    When I planned to make Kari Dosa, I decided to make the Kothu Kari Masala in a typical Madurai Style, so that it goes well as a topping for Kari Dosai. 

     When it comes to recipes with Kothu Kari or Minced Meat, we can prepare it in different versions.  This Madurai style Mutton Kothu Kari Masala Recipe hit the mark with the special notes of Spices.    This Madurai Style Kothu Kari Masala can also be served as a side dish for Rice or Biriyani. A perfect combo of my liking is Rasam and especially Kozhi Rasam and Kothu Kari Masala served along with steaming hot Rice is an utter delicacy to devour upon.

    This recipe is similar to Mutton/Chicken Chukka Varuval recipe and what I have substituted is Minced Meat.  I have used Minced Mutton in this recipe. The only difference is the cooking time needed for the type of minced meat you are using.  This recipe can also be cooked with Minced Chicken or Beef.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Kothu Kari Masala flavour-filled.  And few other tips which yields you with authentic  Madurai Style Mutton Kothu Kari Masala are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for Mutton Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Kothu Kari Masala.
• Add Minced Mutton along with 1/2 a cup of Water & Cook this on a low flame until it turns soft & cooked.
• Then cook it on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

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MADURAI STYLE MUTTON KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder:

Authentic Chicken Biriyani - Quick & Easy One-pot Biriyani

How to Make Chicken Biriyani — A Simple One-Pot Biriyani Recipe with Coconut Milk

    One-Pot Coconut Milk Chicken Biriyani is the ultimate comfort food for those craving a rich, aromatic, and creamy South Indian feast. This easy to follow recipe transforms simple ingredients into a gourmet meal using a pressure cooker or rice cooker. By substituting water with coconut milk, the rice becomes incredibly decadent and fluffy, perfectly complementing the succulent, marinated chicken. Whether you are looking for a quick weekend lunch or a festive dinner, this Tamil Nadu style Biriyani delivers authentic flavours in under 30 minutes. Discover the secret masala paste and foolproof tips for the perfect non-sticky Biriyani every single time.