Chicken Kuzhambu Recipe

A traditional non-vegetarian Tamil main meals consist of meat based spicy stew served over a bed of cooked rice along with many side dishes. Second serving will consist of rasam with rice while the third serving will be with Curd and pickles. The meal is served on a broad plantain leaf. We present below a Chicken Kuzhambu (Chicken Curry stew) recipe typically popular in southern Tamil Nadu - Madurai region. Unless refrigerated, this Kuzhambu is best eaten as soon as it is made. Chicken Kuzhambu can also be used with rotis, phulkas or parothas.

Cooking Tips : To release the distinctive flavor and aroma, the spices are best roasted dry in medium heat before grinding. Most Spices do not have a long shelf life. It is best to buy fresh spices and store them in air-tight jars or bottles.

Chicken Curry Recipe

For dry powder:

Khuskhus (poppy seeds) 3/4 tsp
Fennel 1/2 tsp
Black peppercorns 1/2 tsp
Dry red chilies 3

For masala:

Onion 1, medium size, chopped
Tomato 1, medium size, chopped
Garlic 3 pods
Ginger 1/2 inch
Green chilies 3
Coconut grated 4 tbsp

For seasoning:

Cinnamon 1 stick
Cardamom 3 pods
Salt 1 1/2 tbsp
Coriander leaves
Oil

Clean chicken and marinate it with salt, turmeric powder, chili powder, meat masala and lime juice. In a kadai, dry roast the ingredients for powder and dry grind it finely. Heat 1 tbsp oil in the kadai and add the masala items and sauté for 3 to 4 minutes. Transfer ingredients to a blender and grind it along with the already ground dry powder. Run the blender until all ingredients grind well and add coconut finally and run the blender until done into a smooth paste.

Heat a pressure cooker and add oil, add onions, tomatoes and the ground masala and sauté for a few minutes until tomatoes are done. Add the chicken and blend it well with the masala. Add salt and pressure cook until done. Garnish with coriander leaves. Serve with parota, plain rice, or biriyani.