Village style chicken curry / கிராமத்து கோழி குழம்பு / Arachuvitta chicken kuzhambu/ Recipe with video

Written by: 7aumsuvai
Arachuvitta chicken kuzhambu is a slightly spicy gravy prepared with chicken, cooked in a spicy masala and served with hot rice, idli, dosa, and with roti too.
My mom always prepares this kuzhambu with chicken or mutton. Really delicious gravy that goes well with almost everything.

Serves: 4 to 5
  • 1/2 kg – Chicken (with bone)
  • 10 -15 no’s – Onion (crushed)
  • 1 no – Tomato / Thakkali
  • 1 tsp – Ginger garlic paste
  • 1/4 tsp – Turmeric powder
  • 1/4 tsp – Kashmiri red chili powder (add as needed)
  • 1 tbsp – Coriander leaves chopped
  • 1 tbsp – sesame oil
  • Salt to taste
For grinding:
  • 1 tbsp – Coriander seeds
  • 2 or 3 no’s – Dry red chillies (or add as needed)
  • 1/4 tsp – Cumin seeds / jeera
  • 1/4 tsp – Fennel seeds / Sombu
  • 1/4 tsp – Poppy seeds / kas kas
  • 1/4 tsp - Rice
  • 1 no – Onion vadagam (optional)
  • 1 tsp – Oil
  • 2 tbsp – Sesame oil
  • 2 clove – Clove
  • 1 small – cinnamon
  • 1 no – Bay leaf
  • 1 no – Elachi/cardamom
  • 1/4 tsp – Fennel seeds / Sombu
  • 5 to 6 no’s – Fresh curry leaves
Preparation method:
  1. Cut country chicken into slightly big pieces. Wash them thoroughly with lemon juice and turmeric powder 3 or 4 times.
  2. Heat a tsp of oil in a kadai, add items given in the list for grinding, roast them until they are slightly brown. Switch off the stove and allow them to cool completely.
  3. Transfer roasted spices to a blender, blend well to a fine paste consistency and set it aside.
  4. Heat sesame oil in a pan, add crushed onion, saute until they are slightly brown. Followed by ginger garlic paste, chopped tomatoes and continue to cook, until tomatoes are mushy.
  5. Add turmeric powder, ground spice masala and required salt, saute until raw smell of masala goes. Add the chicken pieces and continue to saute for 2 to 3 mins. Add 1 to 1 1/4 cup of water, bring it to boil and continue to cook until you reach desired consistency.
  6. Heat sesame oil in the pan, season it with the items given in the list for seasoning. Switch off the stove and garnish with coriander leaves, serve with hot rice, idli and dosai or even with chappathi.

  • Onion vadagam gives nice flavor to this gravy, but it is completely optional.
  • You may increase or decrease number of dry red chillies as per your spice level.
  • I used motor and pestle to crush sambar onion as shown in the picture.
  • Do not over roast masala that spoils the kuzhambu taste.
  • Always wash chicken in lemon juice once or twice in order to avoid the stinky smell from chicken (kavuchi smell).

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