Chicken Kuzhambu
A classic South Indian chicken curry from Tamil Nadu, featuring tender chicken simmered in a tangy and spicy gravy made with coconut, tamarind, and aromatic spices. Perfect with rice or dosas.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Coconut Paste
- b.In a blender, combine the grated coconut and shallots.
- c.Grind to a very smooth paste, adding a few tablespoons of water if necessary to help with grinding. Set this paste aside.
- 2
Step 2
- a.Temper Spices and Sauté Aromatics
- b.Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
- d.Add the fennel seeds and curry leaves. Sauté for another 30 seconds until they become fragrant.
- e.Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes until the onions are soft and golden brown.
- 3
Step 3
- a.Cook the Masala Base and Chicken
- b.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- c.Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
- d.Reduce the heat to low. Add the turmeric powder and Kuzhambu Milagai Thool. Stir continuously for 1 minute to toast the spices without burning them.
- e.Add the chicken pieces to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, ensuring the chicken is well-coated with the masala and lightly seared on all sides.
- 4
Step 4
- a.Simmer the Kuzhambu
- b.Mix the tamarind paste with 1 cup of warm water to create a tamarind extract. Pour this into the pan.
- c.Add the remaining 1-2 cups of water and salt. Stir everything well.
- d.Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 15 minutes. This step helps cook the chicken and removes the raw taste of the tamarind.
- 5
Step 5
- a.Add Coconut Paste and Finish
- b.After 15 minutes, stir in the ground coconut-shallot paste.
- c.Mix well and continue to simmer on low heat, uncovered, for another 8-10 minutes. Do not boil vigorously after adding coconut, as it can curdle.
- d.The gravy will thicken, and you will see oil separating at the edges. This indicates the kuzhambu is cooked. Check the chicken for doneness.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the kuzhambu rest for at least 15-20 minutes before serving to allow the flavors to meld together.
- d.Serve hot with steamed rice, idli, dosa, or idiyappam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use gingelly (Indian sesame) oil. It gives the kuzhambu its characteristic taste.
- 2Roasting the coconut lightly before grinding enhances the nutty flavor of the gravy.
- 3If you don't have Kuzhambu Milagai Thool, substitute with a mix of 1.5 tbsp coriander powder, 1.5 tbsp red chili powder, and 1 tsp cumin powder.
- 4This curry tastes even better the next day as the flavors deepen overnight.
- 5Adjust the amount of tamarind and chili powder to suit your personal preference for tanginess and spice.
- 6Do not over-boil the gravy after adding the coconut paste, as it can cause the gravy to split.
Adapt it for your goals.
Vegetarian Kuzhambu
Replace the chicken with a mix of vegetables like drumsticks, brinjal (eggplant), potatoes, and broad beans. Add the harder vegetables first and the softer ones later.
Chettinad StyleChettinad Style
For a more aromatic version, add a small piece of cinnamon, 2 cloves, and 1 star anise to the oil during the tempering stage.
Creamier GravyCreamier Gravy
Add 1 tablespoon of poppy seeds (khus khus) or 5-6 cashews while grinding the coconut paste for a thicker, richer, and creamier consistency.
With MuttonWith Mutton
This recipe works wonderfully with mutton as well. Increase the simmering time to 45-60 minutes or pressure cook the mutton until tender before adding it to the gravy.
Why this is on our healthy list.
Rich in Protein
The chicken in this dish provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Immunity Boosting Spices
Spices like turmeric, fennel, and ginger contain powerful antioxidants and have anti-inflammatory properties that can help strengthen the immune system.
Aids Digestion
Ingredients such as ginger, garlic, and fennel seeds are traditionally known to support digestive health by reducing bloating and improving gut function.
Frequently asked questions
One serving of Chicken Kuzhambu contains approximately 420-480 calories, depending on the amount of oil used and the fat content of the chicken and coconut.