How To Make Tamil Nadu-style Chicken Kuzhambu At Home

All over India, chicken curry is quite popular. From children to adults, every non-vegetarian loves to eat chicken curry. One of the most special things about a chicken curry is that its preparation, taste and ingredients differ in every household and restaurant. Everyone has their unique way of making their chicken curry. Chicken curry is quite popular in South India as well. In Tamil Nadu, it is popularly known as Chicken Kuzhambu.

Chicken Kuzhambu is a popular South Indian chicken gravy dish made with onion, tomato, ginger and garlic, and is a perfect recipe to enjoy with some hot rice or some chapati. It can be eaten alongside other main dishes as well. There are more than 85 varieties of Chicken Kuzhambu. Here’s how you can make Tamil Nadu-style Chicken Kuzhambu at home:

Ingredients to Make Chicken Kuzhambu Masala:

Peanut oil – 2 tbsp

Coriander seeds – 2 tbsp

Dry red chillies – 4

Pepper – 2 tbsp

Cumin – 1/2 tsp

Cumin – 1/2 tsp

Cloves – 4

Poppy seeds – 2 tbs

Curry leaves – A handful

Ginger – 1 piece

Garlic – 15 small pieces

Onions – 3-4 big onions

Water – 1/2 cup

Ingredients to Make Gravy:

Chicken – 1 kg

Onions – 2 big onions

Tomatoes – 2

Grated coconut – 1/2 cup

Turmeric powder – 1/2 tsp

Water – As per the requirement

Warm water for grinding coconut – 1/2 cup

Peanut oil – 2 tbsp

Curry leaves – A handful

Coriander leaves – A Handful

Salt – As per taste

Chicken Kuzhambu Recipe:

Start by heating some coconut, and then add ground spices, cloves, coriander seeds, dried red chillies, pepper, cumin seeds, poppy seeds, and curry leaves. Once heated, fry them well and transfer them to a cooler plate. Then pour a little oil into the same pan, add chopped ginger, garlic, and spring onion, and sauté them well.

After that, put all the spices in a mixing jar and grind them well. Then add fried ginger, garlic, and onion to it and grind it. After that, put some oil in a fresh pan, and when it is hot, add curry leaves, chopped onions, tomatoes, and a little salt, and then fry them. When the onions and tomatoes are sauteed, add the sifted chicken pieces and turmeric powder and stir them well. Then mix the already-made masala and mix them by adding water. Cover the pan and cook on a low flame till the chicken becomes soft.

It is important to stir the chicken every two minutes. Meanwhile, put the grated coconut in a mixer jar, add warm water to it, and grind it to make a smooth paste. Then, add the paste to the chicken and simmer it for five minutes. In the end, add some coriander leaves to it. Enjoy your scrumptious Chicken Kuzhambu.