Chicken Kuzhambu / Kozhi Kuzhambu / Chicken Curry

Chicken Kuzhambu is a favorite among all. This is an easy chicken dish and gets made quite often in our home. There are various ways to make a chicken kuzhambu and this method makes one lip smacking chicken curry! All the ingredients that go into making this curry makes it such a flavorful dish! The aroma that emanates while cooking is simply wonderful! Do try it out, you won't be disappointed!

Ingredients

• Chicken - 1/2 kg
• Onion - 2  medium (chopped)
• Shallots - 5
• Ripe Tomatoes - 2 medium (chopped)
• Ginger garlic paste - 2 tsp
• Green chillies - 2 (chopped)
• Curry leaves - few
• Mint leaves - few (optional)
• Turmeric powder - 1/2 tsp
• Garam masala powder - 2 tsp
• Coriander powder - 2 tsp
• Red chilli powder - 1 tsp
• Water - 2 cups
• Salt - to taste

To grind

• Grated coconut - 2 to 3 tbsp
• Pepper corns - 1/2 tsp
• Cashew - 2
• Pottukadalai (split roasted gram) - 1 tsp
• Fennel seeds (Sombu) - 1 tsp
• Water - about 1/2 cup

Whole Spices

• Oil - 2 to 3 tbsp
• Cumin seeds - 1/2 tsp
• Cinnamon - 1 inch stick
• Cloves - 4
• Bay leaf - 1
• Fennel seeds - 1/2 tsp

Method

1. Clean the chicken thoroughly and set aside. Add the ingredients listed under 'to grind' and blend to a smooth paste adding water (about half cup of water).

2. In a pressure cooker, heat oil. Add the cinnamon stick, cloves, bay leaf, cumin seeds and fennel seeds.

3. Once the cumin seeds splutter, add the chopped onions, chopped green chillies and curry leaves.

4. Saute the onion until they turn translucent. Add the ginger garlic paste. Saute until the raw smell of ginger and garlic leaves.

5. Add the chopped tomatoes, salt and mint leaves and allow it to cook for a couple of minutes.

6. Add the coriander powder, red chilli powder, garam masala powder and turmeric powder.

7. Add the cleaned chicken and mix well with the masalas.

8. Add the 1 cup of water and close the lid and pressure cook for 3 whistles. Simmer after the 1 st whistle, wait for the 2nd whistle and switch off.

9. Once the pressure releases, open the cooker, switch on the gas again and let the gravy boil. 

10. Add 1 more cup of water and add the ground paste. Mix well and allow to cook for a few minutes. About 10 minutes.

11. Add the chopped coriander leaves and switch off.

Notes

1. Adjust water depending on the consistency of the curry you prefer.

2. Add more spice if needed.

3. Adding mint is purely optional. I had lots of fresh mint leaves at home, so added some. You can leave it out.

4. If you have the patience to peel the shallots, you can add 2 cups of it instead of the big onions.
5. You can also add chopped ginger and garlic. Use 1/2 a ginger and 4-5 garlic pods.

Until next time,

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