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Archive for category: Chicken / Kozhi

  • Chicken Kheema Masala / Kozhi Kothu Kari (Tamilnadu Style Curry)
     

    Chicken Kheema Masala / Kozhi Kothu Kari (Tamilnadu Style Curry)

    21st January 2013 / 4 comments

    I wanted to try chicken kheema for a long time. One of the times before I was going to make Idili I saw ground chicken at Whole Foods, couldn’t resist buying as they go very [...]

     
     
  • Dry Chicken Fry/ Kongu Naatu Kozhi Varuval
     

    Dry Chicken Fry/ Kongu Naatu Kozhi Varuval

    18th October 2012 / 10 comments

    I’m a big time addict of home cooked food, coz you know whats going inside your body, you can add or skip what you like and add/reduce spice level based on your taste. When you are lazy [...]

     
     
  • Dry Pepper Chicken Fry/ Kozhi Milagu Varuval
     

    Dry Pepper Chicken Fry/ Kozhi Milagu Varuval

    8th January 2012 / 21 comments

    Cook Time :20 – 30 Min | Servings : 3 Persons Black pepper is a great medicine to treat cold. Our ancestors say it provides relief from sinusitis and nasal congestion. This is a dry [...]

     
     
  • Nilgiri Chicken Korma
     

    Nilgiri Chicken Korma

    23rd August 2011 / 11 comments

    Cook Time :25 Min | Servings : 4 Persons I started enjoying mint and coriander flavor with chicken and wanted to try out something new and different. While searching I found this recipe interesting and [...]

     
     
  • Kari Ayam / Malaysian Curry Chicken
     

    Kari Ayam / Malaysian Curry Chicken

    16th April 2010 / 42 comments

    Cook Time :25 Min | Servings : 2 persons When I went to meet my friend in Chicago, we had been to Penang Restaurant for dinner. I never have been to any Malaysian restaurant before [...]

     
     
  • Chicken 65
     

    Chicken 65

    31st March 2010 / 55 comments

     
     
  • Hariyali Chicken Kebab /  Green Chicken Kabab
     

    Hariyali Chicken Kebab / Green Chicken Kabab

    24th March 2010 / 20 comments

     
     
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Tips

“Do not freeze the chicken or any meat. Freezing makes the meat tough while cooking. Keep it in the top layer of fridge and cook with in 2 days.”
 
 
 

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