Last Updated on December 7, 2020
Chicken Kuzhambu it is finally 🙂 I always have small incidents associated with my props…Few months ago, when we visited Haribhavanam I saw cute varied sized buckets used for serving gravies. I loved them so much and wondered where do they get these A day later I saw the same buckets at Nilgiris I was overjoyed and immediately picked the smallest one and made this kuzhambu the next day and clicked it 🙂
As I’ve started exploring nonveg recipes, the first few on my list were all chicken recipes. When I was googling found this recipe quite interesting and it turned out super good .
Chicken Kuzhambu Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: South Indian | Recipe Reference : SpiceIndiaOnline
Chicken with bones – 1/2 kg
Onion (medium size) – 1
Small Onion – 10
Juicy tomato – 1
Ghee – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1/2 tbsp
Garam masala powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – to taste
Coriander leaves – 1/2 tbsp chopped for garnish
Water – 1 cup
Bay leaves – 1/2
Cinnamon – 1/2 inch
Cardamom – 1/2
Garlic cloves – 4 finely chopped
Ginger – 1/2 inchfinely chopped
Green chilli – 1 slitted
Curry leaves – few
Oil – 1 tbsp
Fresh grated coconut – little less than 1/4 cup
Cashew nuts – 3
Fennel seeds – 1/2 tsp
Pepper corns – 1/2 tsp
Pottukadalai(Split roasted gram) – 3/4 tsp
- First grind the ingredients listed under ‘to grind’ to a fine paste. Keep aside. Clean and wash chicken and keep it ready.
- In a pressure cooker heat oil + ghee and add the ingredients listed under ‘to temper’ and fry for 2mins then add onion and tomato.
- Fry well till raw smell of tomato leaves. Then add chicken with garam masala, red chilli and coriander powders.Fry well for 3-5mins, Add required salt and mix well.
- Add 1 cup of water and pressure cook for 3-4 whistles. Once pressure releases, add the coconut paste.
- Mix well, simmer for 10mins and allow it to boil till oil seperates. Adjust salt at this stage. While switching off, garnish with chopped coriander leaves.
Serve with hot steamed rice. Give atleast an hour of resting time. Enjoy it with rice for lunch and use the leftover with rotis for dinner, tastes best 🙂
- You can even add ginger garlic paste instead of chopped ginger and garlic.
- Adjust spice level to your taste, the above recipe is just medium spicy as it suits our family.
- The color of the curry depends purely on the red chilli variety used.