Chettinad Chicken Kuzhambu , Chettinad style Chicken Curry

chettinad chicken kuzhambu, chettinad chicken curry

Today I am going to share a spicy chicken curry recipe from  the famous chettinad cuisine – Chettinad Chicken Kuzhambu. This chicken curry is made with freshly ground spices and can be served with rice, chappathi, idli and dosa.

chettinad chicken kuzhambu, chettinad chicken curry

how to make chettinad chicken kuzhambu? Chettinad chicken kulambu , chicken curry with coconut

First marinate chicken with yogurt, ginger garlic paste, turmeric powder and salt for atleast 30 minutes. In the mean time, dry roast spices and grind them into fine powder and set it aside. Then grind coconut and poppy seeds into paste.  Now heat oil, add fennel seeds, bay leaves, then add chopped onions and curry leaves fry till onions turn translucent. Then add tomatoes, ginger garlic paste, turmeric powder and cook till tomatoes turn mushy. Next, add marinated chicken along with spice powder and cook for few minutes. Then add ground coconut, required water and salt, mix this well and pressure cook in medium heat. Wait till the pressure releases, garnish with cilantro and serve it warm.

chettinad-chicken-curry

Chettinad Chicken Kuzhambu preparation with step by step images

chettinad style chicken curry, chettinad chicken kulambu , chicken kuzhambu with coconut


Chettinad Chicken Kuzhambu

This flavourful chicken curry is made with freshly ground spices and can be served with rice, chappathi, idli and dosa.
Category : Non Vegetarian Gravy
Recipe Developed, Cooked and Clicked by :
Published : September 08, 2016
Prep time : 15 mins; Cook time : 25 mins; Total time : 40 mins
Yield : 4 servings


Ingredients :

    To marinate chicken :

  • Chicken : 500 gms
  • Ginger Garlic Paste : 1 Tablespoon
  • Turmeric Powder : 1/2 Teaspoon
  • Yogurt : 2 Tablespoon
  • Salt : As required (just enough for chicken)
  • For spice powder :

  • Whole black pepper : 1 Teaspoon
  • Cumin seeds : 1 Teaspoon
  • Fennel Seeds : 1 Teaspoon
  • Coriander Seeds : 1 Tablespoon
  • Red Chillies : 2 -3 nos.
  • Cardamom : 4 nos.
  • Cinnamon : 1″ long
  • Cloves : 4 nos.
  • Star Anise : 1 no.
  • To grind together :

  • Fresh grated coconut : 1/4 Cup
  • Poppy Seeds : 1 Teaspoon
  • Other Ingredients :

  • Oil : 1 Tablespoon
  • Fennel Seeds : 1/2 Teaspoon
  • Bay Leaves : 2 nos.
  • Onions : 2 nos.
  • Curry Leaves : 2 Sprigs
  • Tomatoes : 2 nos.
  • Ginger Garlic Paste : 2 Teaspoon
  • Turmeric Powder : 1/2 Teaspoon
  • Salt : 4 nos.
  • Coriander leaves : a handful

Instructions :

  1. Clean chicken and marinate it with ingredients listed under ‘to marinate’ for at least 30 minutes.
  2. Dry roast spices listed under ‘ for spice powder’ till slight aroma comes, then let it cool and grind it into fine powder.
  3. Grind coconut with poppy seeds and keep it ready.
  4. Heat oil, add fennel seeds and bay leaves. Then add chopped onions and curry leaves and fry till onions turns translucent.
  5. Then add chopped tomatoes, ginger garlic paste and turmeric powder. Mix well and cook till tomatoes turn mushy.
  6. Add chicken along with the marinade and the ground spice powder mix well and cook for couple of minutes.
  7. Then add ground coconut paste, required water and salt and cover and pressure cook it in medium heat for 1 whistle. Then turn off the heat.
  8. Wait till the pressure releases, garnish with cilantro and serve.

Notes :

  • Traditionally pearl onions are used, but I have used regular onion here.
  • Adjust the number of chillies added as per your heat tolerance level.
  • Instead of cooking in pressure cooker, this curry can be cooked in pot too.
  • If after pressure cooking, you find that the curry is little watery, then simmer it for few minutes till it reaches the required consistency.


chettinad-chicken-gravy

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