Kozhi Saaru/Village style Chicken Stew

After a small break I am here with a flavorful village style kozhi saaru which is my grand mother's signature recipe.
As today is the 2nd Tuesday and sharing this recipe for Tamizhar Samyal Tuesday Event happenings at my space.
This kozhi saaru is mainly prepared for breakfast to accompany idlys but it tastes well with rice also.My grand mother used naatu kozhi(country chicken) for this recipe,but here I used the chicken legs.Lets move on to the recipe............................

Basic Information

Preparation time ~ 20 minutes
Cooking time ~ 40 minutes
Serves ~ 3


Chicken(with bones)1 lb
Onion/ vengayam(finely chopped)1 (medium size)
Green chilly/pachamilagai
Turmeric powder/manjal podi1/4 tsp
Red Chilly powder/milagai podi1 tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1tbs(chopped)
Oil2-3 tbs

To saute and grind

Shallots/chinna vengayam10
Red chilly/varamilagai3-4
Tomato2(medium size)
Ginger/inji1 inch piece
Garlic/poondu4-5 cloves
Coriander powder/kothamalli podi1 tbs
Coconut(grated)3 tbs
Cinnamon/pattai1 inch piece
Poppy seeds/kasakasa1/2 tsp
Cumin seeds/jeeragam1/2 tsp
Fennel seeds/sombu1 tsp
Black pepper/milagu1 tsp


  • Clean and wash the chicken,cut into bite sized pieces.To this add the turmeric powder,red chilly powder and 1/2 tsp of salt.Mix it well,set it aside.
  • Heat a pan with a tsp of oil and  crackle the cumin and fennel seeds then goes in the whole spices.Add in the shallots,ginger and garlic.Saute it until transparent.
  • Add in the chopped tomatoes and cook it till it becomes mushy,finally add in the grated coconut and mix it well.After cooling grind it to a fine paste.
  • Heat the pan with the remaining oil,add in the chopped onion,green chillies and curry leaves.Saute it for a minute.
  • Now add in the chicken pieces and saute it till the color changes.At this stage add in the ground paste and mix well till everything blends well.Add around 3 cups of water and remaining salt.Cook it covered in a medium flame till the chicken becomes soft and tender.Stir in between to prevent burning.
  • Finally sprinkle the coriander leaves and put off the flame.

Serve it with idly,dosa or rice.


  • The stew needs to be slightly thinso adjust the water accordingly.
  • If you want to use ginger&garlic paste then omit the whole ginger and garlic,add it along with the onions while sauteing for the curry.

This recipe is off to Tamaizhar Samayal Tuesday.


Nalini this looks so tempting, will try this sometime for R :) inviting clicks

Excellent pics nalini..loved the styling

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