Chettinad chicken kuzhambu / Chettinad chicken curry / Chettinad kozhi kuzhambu / Chettinad recipes - With video

Written by: 7aum Suvai
Chettinad kozhi kuzhambu is a flavorful and delicious curry prepared with freshly ground coconut masala. It goes very well with hot rice / hot idli or dosa or you may also have it with roti / naan.
Chettinad chicken kuzhambu / chicken curry

Ingredients:
Serves 5 to 6
      • 3/4 to 1 kg – Chicken with bones
      • 12 to 15 no’s – Sambar onion / small onion / shallots (chopped finely)
      • 1 big – Tomato (chopped finely)
      • 2 tsp – Ginger garlic paste
      • 1/2 tsp – Turmeric powder
      • Salt to taste
      • Coriander leaves to garnish
      • Fresh curry leaves to garnish
For grinding:
      • 2 no’s – Cardamom
      • 3 no’s – Cloves / Kerambu
      • 1 medium – Cinnamon stick / pattai
      • 1 no – Star anise
      • 2 tbsp – Coriander seeds
      • 1 tsp – Fennel seeds / Sombu
      • 1 tsp – Cumin seeds / jeera
      • 1/2 tsp – Peppercorns
      • 6 to 8 no’s – Dry red chillies (or add as needed)
      • 5 to 7 no’s – Cashew nuts
      • 1/2 cup – Grated coconut
Seasonings:
      • 3 to 4 tbsp – Sesame oil
      • 1 no – Bay leaf
Chettinad chicken kuzhambu / chicken curry
Preparation method:
  1. Wash chicken thoroughly for 3 to 4 times then marinate it with turmeric powder and little salt. Keep it aside.
  2. Dry roast items given in the list “for grinding” expect coconut and cashew nuts, until nice aroma comes. Finally add coconut and cashew nuts, continue to roast until coconut becomes slightly brown in color. Switch of the stove and allow them to cool.
  3. Transfer roasted coconut mixture to a blender, blend it with enough water to a smooth paste. Keep it aside for later use.
  4. Heat oil in a pan, season it with bay leaf, followed by chopped onion. Cover with a lid and cook until they are slightly golden brown. Add ginger garlic paste and saute until raw smell goes.
  5. Add tomato and cook until mushy. Add the marinated chicken, turmeric powder and required salt, saute  for 2 to 3 minutes. Cover with a lid and continue to cook for 2 to 3 minutes. Chicken will lease the water.
  6. Now add ground coconut paste and saute for 2 minutes. Then add 1 to 1 1/2 cup of water, required salt and mix well. Cover with a lid and cook for 7 to 10 minutes or until they chicken is well cooked.
  7. Sprinkle fresh curry leaves on top and continue to cook for few more minutes or until the gravy reaches the desired consistency. Switch off the stove and garnish with coriander leaves on top. Flavorful Chettinad chicken kuzhambu is ready to serve.
Chettinad chicken kuzhambu / chicken curry
Chettinad chicken kuzhambu process 2
Chettinad chicken kuzhambu / chicken curry
Chettinad chicken kuzhambu / chicken curry
Notes:
  • You may increase or decrease the quantity of dry red chillies as per your spice level. I have used both regular red chillies as well as Kashmiri red chillies to get nice color.
  • Do not over roast the spices for grinding, otherwise you will end up with burnt curry.
  • Marinating chicken is very important to get soft and juicy chicken.
  • Sambar onion is very important ingredient in this recipe. If it is not available at your place, you may replace it with big onion also.
  • Always wash chicken in lemon juice once or twice in order to avoid the stinky smell from chicken (kavuchi smell).
Chettinad chicken kuzhambu / chicken curry

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