Chicken Kuzhambu / Kozhi Kuzhambu is our family favorite on sundays and I do not know, why I have missed posting this. Last week I prepared and clicked both video and photos. Actually there are many varieties of kozhi kulambu in whole Tamil Nadu and this is simple chicken kulambu for beginners as it is very easy to make and tastes great, which I learnt from my mother. We will see the different varieties one by one in future posts.

Below are some chicken recipes to try if you like.

Simple Chicken Gravy
Chettinad Pepper Chicken
Country chicken Biryani
Chicken 65
Country chicken Roast

Preparation time: 15 min | Cook Time: 25 min | Serves: 5

Recipe Category: Main Dish | Recipe Cuisine: South Indian

Method

Marination
1. Marinate the chicken with 1 tsp chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric and 1/2 tsp salt for 1 hr atleast.

Cooking
1. Heat a kadai and add 1 tbsp oil. 

2. When the oil is hot add the spices – fennel seeds, cardamom, cloves, cinnamon stick and biryani leaf. 

3. Fry for 2 min.

4. Now add the green chilli, and onions and cook, till the onions becomes soft.

5. When the onions becomes soft, add the ginger garlic paste.

6. Saute them well, till the raw smell of ginger garlic goes off. Add the curry leaves. 

7. Add the tomatoes and saute them well till they are mushy.

8. Saute the tomatoes till they become mushy.

9. Now add the marinated chicken pieces.

10. Add the salt, chilli powder, coriander powder and turmeric powder. Mix it well.

11. The chicken by itself leaves water. If that water is not enough, add some more water and bring to boil.

12. Close with a plate or lid. When the chicken is cooking, we prepare the coconut paste.

13. Add grated coconut, fennel seeds, cumin seeds, green chillies and poppy seeds and grind to a smooth paste adding water little by little. Keep it aside. 

14. After 10 min, check whether the chicken is cooked or not.

15. Once the chicken is cooked, add the ground paste.

16. Allow to boil for another 7 to 8 min. 

17. Add the coriander leaves. 

19. Serve it with hot steamed white rice.