Chicken Kuzhambu

Name: Chicken Kuzhambu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 600 g chicken (bone-in pieces, cleaned); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 2 pcs green chili (slit); 0.5 cup fresh coconut (grated); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 1 tsp fennel seeds; 3 pcs dried red chili; 1 inch cinnamon (small piece); 3 pcs cloves; 10 pcs curry leaves; 1 pinch turmeric powder; 1 tsp red chili powder; 0.5 tsp salt; 1 tbsp tamarind paste; 2.5 cup water; 2 tbsp oil; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(95)

TASTE SCORE

8/10

A homestyle South Indian chicken curry with onions, tomatoes, coconut, and warm spices simmered into a rich, comforting gravy. It tastes especially good with steamed rice, idiyappam, dosa, or flaky parotta.

PREP

20m

COOK

35m

SERVES

1 KATORI

394 cal

SERVINGS

METHOD · 8 STEPS

roast · ~5 min
Roast the spices and coconut.
1.Heat a small pan over low heat.
2.Add coriander seeds, cumin seeds, black peppercorns, fennel seeds, and dried red chili.
3.Roast until fragrant, 1 to 2 minutes.
4.Add grated coconut and roast until lightly golden, 2 to 3 minutes.
TIPKeep the heat low so the coconut browns evenly and the spices do not turn bitter.
mix · ~3 min
Grind the masala.
Cool the roasted mixture slightly, then grind it with ginger, garlic, and a little water to a smooth paste.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a kadai or heavy pan over medium heat.
2.Add cinnamon, cloves, and curry leaves.
3.Add sliced onions and green chili.
4.Cook until the onions turn soft and light golden, 6 to 8 minutes.
saute · ~6 min
Cook the tomatoes and spice powders.
1.Add chopped tomatoes and cook until they break down, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, and salt.
3.Mix well and cook for 1 minute.
saute · ~5 min
Coat the chicken with the masala.
Add the chicken pieces and stir for 4 to 5 minutes until they are well coated and the outside turns opaque.
simmer · ~20 min
Simmer the kuzhambu.
1.Add the ground masala paste and mix well.
2.Stir in tamarind paste and water.
3.Bring the curry to a gentle boil.
4.Cover and simmer until the chicken is tender and the gravy thickens, 18 to 20 minutes.
TIPBone-in chicken gives the gravy better flavor and body than boneless pieces.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, dosa, idiyappam, or parotta.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut on low heat until just light golden; dark brown coconut can make the kuzhambu bitter.
2
Let the roasted spices cool slightly before grinding so the masala turns smoother and less oily.
3
Cook the onions to light golden, not just soft, for a deeper gravy base and better sweetness.
4
After adding chicken, saute until the raw pink is gone on the outside; this helps the pieces hold flavor in the curry.
5
Simmer gently rather than boiling hard, or the chicken can toughen before the gravy thickens properly.
6
If the tamarind paste is very strong, start with a little less and adjust at the end so it does not overpower the coconut masala.
7
This kuzhambu tastes even better after 2 to 4 hours of resting, when the roasted spice and tamarind flavors meld.
8
Reheat on low heat with a splash of water if needed, as the coconut-based gravy thickens after cooling.