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Chicken Milagai Kari

by | Nov 25, 2022 | 1 comment

Chicken Milagai Kari

Chicken Milagai Kari | Chicken Chilli Stir-Fry | Kongunadu Traditional Side Dish For Rice

Chicken Vara Milagai Kari is a traditional Kongunadu preparation that is usually served for lunch with rice. The dried red chillies are de-seeded and used for this recipe. The chillies are fried in oil and cooked along with the chicken. Since the chillies are de-seeded, this dish is not spicy but the flavour of the chillies and the aroma can’t be beaten. Indian Shallots (small onions) are used. The chicken is cooked on low heat for about 30-40 minutes. The flavours come together well after slow cooking and is usually served for lunch with rice.

Tips for the success of this recipe
1. Use deseeded dried red chillies. This dish is not spicy. If you like it spicy, leave a few chillies with its seeds intact. The spicy heat of the chilli lies in the seeds and not the skin. The skin imparts the chilli flavour and not the heat.
2. Indian shallots / small onions is a very important ingredient for this recipe. Regular onions won’t work for this recipe.
3. Coconut oil is recommended for this recipe.

Here is the video of how to make Chicken Milagai Kari | Chicken Chilli Stir-Fry | Kongunadu Traditional Side Dish For Rice

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chicken-milagai-kari-recipe-1-4

Chicken Milagai Kari

Chicken Vara Milagai Kari is a traditional Kongunadu preparation that is usually served for lunch with rice.

  • Total Time: 45m
  • Yield: 3-4 servings 1x

Ingredients

Scale

3 tablespoon coconut oil
10 dried red chillies, de-seeded
2 sprigs of curry leaves
1 pod country garlic
1 cup Indian shallots, chopped
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 kg bone-in chicken, small pieces
1/2 cup water

Instructions

Take a Kadai and add in the coconut oil. Add the chillies, curry leaves and garlic. Roast on a low flame for about 30 seconds. Roasting on a low flame is key as the chillies will burn in high heat. Add in the chopped shallots. Saute everything for a few minutes till the shallots are soft.
Add the salt and turmeric powder. Saute for a minute. Add the cleaned bone-in chicken to the Kadai. Mix everything well to combine. Add half a cup of water and mix well.
Cover the pan with a lid and cook for 30 minutes on a low flame. Cooking on low heat is important for bringing the flavours of the chicken. The chicken should be cooked till it’s semi-dry and the water has been evaporated.
Chicken milagai kari is ready. Serve hot with rice.

  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 40m

Keywords: Chicken Milagai Kari

1 Comment

  1. Swabna Arunkumaran

    Hi.. what is the difference between chicken pallipalayam and this one?

    Reply

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