Kozhi kuzhambu/Chicken curry without coconut/Recipes with video / Non-vegetarian recipes

Written by: 7aumsuvai
Simple chicken curry without coconut / Kozhi kuzhambu that goes very well with biryani even with hot rice, idli and idiyappam.

Serves 4 to 5
  • 10 no’s – Small onion/Chinna vengayam / Shallots (chopped)
  • 1/2 kg to 3/4 kg – Chicken with bones
  • 1 to 2 tsp – Ginger garlic paste
  • 1/4 tsp – Turmeric powder / Manjal
  • 2 to 3 tsp – Kuzhambu milagai thool / Kari masala / Chilli powder
  • 2 to 3 tsp – Coriander powder /Dhania powder
  • 1/2 tsp – Garam masala powder
  • 1/2 tsp – Pepper powder
  • Fresh curry leaves for garnishing
  • Salt to taste
For grinding:
  • 1 tsp – Oil
  • 15 no’s – Small onion/Chinna vengayam / Shallots
  • 1 big – Tomato (chop it)
  • 3 to 4 tbsp – Sesame oil
  • 1/4 tsp – Mustard seeds
  • 1 small stick – Cinnamon
  • 2 to 3 no’s – Clove
  • 1 no – Cardamom
  • 1 no – Bay leaf
  • 1 no – Star anise
  • 1/2 tsp – Fennel seeds
  • 2 no’s – Dry red chilies
  • Fresh curry leaves

Preparation method:
  1. Marinate chicken with little ginger garlic paste, turmeric powder, 2 tbsp yogurt and salt to taste, keep it in refrigerator for 30 mins to 1 hour.
  2. Heat oil in a pan, add 15 no’s small onion and tomato, saute for few minutes and cool down. Grind it to fine paste and set it aside.
  3. Heat oil in the same pan, add the items given in the list for seasoning. Followed by chopped onion, ginger garlic paste,little salt and fresh curry leaves, saute until they are slightly brown.
  4. Add the onion and tomato paste and continue to saute for few minutes or until they oil oozes out.
  5. Add the marinated chicken and saute for 5 to 7 minutes or until the chicken is half done. Followed by kuzhambu milgai thool/ Red chili powder, turmeric powder, coriander powder and garam masala powder, saute until the raw smell of masala goes.
  6. Add enough water and required salt for the gravy, bring it to boil and continue to cook until you reach the desired consistency.
  7. Finally add freshly ground pepper powder and fresh curry leaves, continue to cook for another 5 minutes and switch off the stove. Serve with hot rice.

  • You may increase or decrease the quantity of dry red chilies as per your spice level.
  • 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).

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