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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
Prepare the Coconut Paste
Temper Spices and Sauté Aromatics
Cook the Masala Base and Chicken
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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.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 412.77 calories per serving with 33.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Kuzhambu
Add Coconut Paste and Finish
Garnish and Serve
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.
For a more aromatic version, add a small piece of cinnamon, 2 cloves, and 1 star anise to the oil during the tempering stage.
Add 1 tablespoon of poppy seeds (khus khus) or 5-6 cashews while grinding the coconut paste for a thicker, richer, and creamier consistency.
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.
The chicken in this dish provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Spices like turmeric, fennel, and ginger contain powerful antioxidants and have anti-inflammatory properties that can help strengthen the immune system.
Ingredients such as ginger, garlic, and fennel seeds are traditionally known to support digestive health by reducing bloating and improving gut function.
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.
Chicken Kuzhambu can be a part of a healthy diet. It's a good source of protein from chicken and contains beneficial spices like turmeric. However, it is moderately high in fat due to the use of coconut and oil. To make it healthier, you can reduce the amount of oil and use lean chicken pieces.
If you don't have this specific spice blend, you can make a substitute by mixing 1.5 tablespoons of coriander powder, 1.5 tablespoons of red chili powder, and 1 teaspoon of cumin powder. Adjust the chili powder to your spice preference.
Yes, you can. The coconut paste acts as a thickener and adds flavor. For a version without coconut, you can thicken the gravy by adding a paste made from 1 tablespoon of roasted gram dal (pottukadalai) or rice flour mixed with water. The taste will be different but still delicious.
You can store leftover Chicken Kuzhambu in an airtight container in the refrigerator for up to 3 days. The flavors tend to develop and taste even better the next day. Reheat thoroughly before serving.