Tamil style Chicken Kuzhambu | How to make Tamil style Chicken Kuzhambu

By Aishwarya Lahiri Khanna  |  27th Jul 2015  |  
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  • Photo of Tamil style Chicken Kuzhambu by Aishwarya Lahiri Khanna at BetterButter
Tamil style Chicken Kuzhambuby Aishwarya Lahiri Khanna
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About Tamil style Chicken Kuzhambu Recipe

A gloriously coconutty gravy, embellished with the homey flavour of curry leaves, texture from the poppy seeds, and tender, melt-in-the-mouth chicken.

Tamil style Chicken Kuzhambu

Ingredients to make Tamil style Chicken Kuzhambu

  • 1 kg chicken
  • 3 large onions chopped fine
  • 2 tomatoes chopped
  • 2 tbsp ginger garlic paste
  • 5 green chillies slit
  • 10-12 curry leaves.
  • 10-12 stems of coriander leaves chopped
  • 3-4 sprigs of mint leaves
  • 1/2 tsp turmeric powder/ haldi
  • 2-3 tsp of chilli powder
  • 3 tsp of coriander powder/ dhania
  • 4-5 lemon leaves cut into halves or
  • 2 1 inch stalks of lemongrass bruised
  • Salt and sugar to taste
  • 2 tsp mustard seeds/rai
  • 1 tsp fennel seeds/saunf
  • 1 stick of cinnamon
  • 4-5 cloves
  • Scant 1 cup shredded coconut/kopra soaked in little water
  • 2 tsp Dalia or oats
  • 1 tsp poppy seeds/ khus khus
  • oil

How to make Tamil style Chicken Kuzhambu

  1. Make a smooth paste by grinding coconut, oats/dalia and poppy seeds with little water.
  2. Heat oil in a pressure cooker and add mustard seeds, fennel, cinnamon stick and cloves all one by one along with curry leaves and green chilies. Now add onions and saute. Add in ginger-garlic paste and fry till raw smell wafts.
  3. Drop in tomatoes and fry till mushy. Now add turmeric powder, chili powder and coriander powder. Stir and add marinated chicken. Combine well until chicken pieces are nicely coated with masala.
  4. Fry for 3-4 minutes and now add in above ground masala and stir to combine. Add hot water depending on the consistency you prefer. Remember chicken will release its moisture , so add water accordingly.
  5. Add sugar and salt as per your taste. Add in lemon leaves/lemongrass stalks/mint leaves and coriander leaves. Pressure cook this for 4-5 whistles.
  6. Wait till pressure settles down. Take in to a serving bowl and serve with rice or neer dosa.

My Tip:

Always get the larger older curry leaves, they have more flavour.

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