Chicken Kuzhambu Recipe | Chicken Recipes

It's been a busy month as my MIL had visited us, lots of cooking without clicking for blog, unlimited shopping and roaming. I decided to make one of the delicious and easy chicken kuzhambu that I cook at home very often. 

Chicken cooked in rich spiced coconut milk and a tangy tamarind juice with fresh curry leaves. The consistency can be adjusted to suit for rice or Tiffen recipes. 

CHICKEN KUZHAMBU / KOZHI KULAMBHU RECIPE

Recipe Category: S.Indian / Chicken Curry for Rice
Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 6

Ingredients:

Chicken - 1/4 kg, curry cut, cleaned with a pinch of turmeric
Oil - 1 tbsp
Fennel Seeds - 1 tsp
Onion - 1, medium, chopped finely
Tomato - 1, medium, deseeded, chopped finely
Water - 1 cup + 2 tbsp tamarind juice (Adjust to suit your required consistency)
Salt - to taste
Turmeric Powder - 1/4 tsp
Curry Leaves - 2 strands
Ghee - 1 tsp

To Dry Roast and Grind to a Fine Paste:
Dry Red Chilli - 5
Coriander Seeds - 1 tsp
Cashew Nuts - 3
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp
Pepper - 1 tsp
Coconut - 2 tsp, freshly grated
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Shallots (Small Onion) - 5
Garlic - 3
Water - 1/4 cup for grinding to fine paste

Notes:

• After dry roasting the items under to dry roast, blend it to a coarse mixture with shallots and garlic. 

Method of Preparation:

1. Prepare the required ingredients and keep aside. Wash the chicken with turmeric powder and water. Cut the chicken to curry cut pieces. In a bowl, add tamarind water and water. Mix and keep aside. Dry roast the items under "To Dry Roast and Grind to a Fine Paste"

2.Once the mixture cools, grind to a coarse mixture and then add shallots, garlic and water (1/4 cup) to grind to a fine paste. In a pressure cooker, heat oil and temper fennel seeds and bay leaf. 

3. Once the cumin splutters, add finely chopped onion. As the onion is cooked and turns translucent, add tomatoes. Cook till the tomatoes turns smashy and oil starts to ooze out. 

4. Add the washed chicken. Toss and coat well with the onion tomato mixture in medium heat. Add the coconut paste. Let it start boiling until keep tossing so the paste gets coated with chicken and cooks along. 

5. Add water for the required consistency. Let it start to boil. Close and pressure cook for 2 whistles and 5 minutes over simmer. Open after the pressure is realeses and add fresh curry leaves and ghee. 

Serve with rice, chappathi or dosa. 

Serving Accompaniments:

• Chettinad Pepper Chicken 
• Chilli Chicken Masala
• Spicy Chicken Fry
• Tandoori Chicken 
• Tangdi Kebab