Chicken Kuzhambu Recipe - Spicy Chicken Curry Gravy Recipe
Spicy chicken curry gravy or chicken kuzhambu is something that goes well with rice or idly/dosa, and chapatis. I even enjoy it with some bread in the evening - left over after lunch! Well, here’s my recipe for chicken kuzhambu. The gravy is spicy and hot, if you like it that way. But you can also make it less hotter. You can customise it the way you want.
Ingredients
- Main ingredients
- Chicken with bones - 1/2 kg
- Medium sized big onions - 2 sliced lengthwise
- Pearl onions/small onions - 15
- Big juicy tomato - 1 chopped
- Ginger garlic paste - 2 tbsp
- Red chilli powder - 1 tbsp
- Coriander powder - 3 tbsp
- Chicken Masala - 1.5 tbsp
- Coriander leaves - a few for garnishing
- Water and salt as required
- To temper
- Bay leaf - 1 medium sized
- Cardamom - 2
- Cinnamon - 1/2 inch piece
- Curry leaves - 2 Sprigs
- Oil - 2 tbsp
- To grind
- Grated coconut - a little less than a cup
- Fennel seeds - 1 tbsp
- Pepper corns - 1/2 tbsp
- Split roasted gram pottukadalai - 1.5 tbsp
- Cashew nuts - 4
Instructions
- Wash and clean the chicken and keep it ready.
- Grind the items given under “To grind” and keep aside.
- In a pressure pan, heat the oil and add the bay leaf, cinnamon and cardamom and fry for a minute until you get the nice aroma.
- Add the onions (both big and small) and fry for a minute and then add the curry leaves.
- Now add the chopped tomatoes and fry. Add the ginger garlic paste and mix well.
- Add all the masala powders, fry for a minute and then add the chicken. Add salt, and add in about 2 cups of water.
- Mix well, close the pan and cook for 3 whistles.
- Once the pressure is down, open the pan and add in the ground mixture. Mix well and reduce the flame. Cook for about 15 minutes until the oil separates.
- Garnish with fresh coriander leaves and enjoy with hot rice!