Home Style Chicken Kuzhambu is a flavourful Chicken Kulambu made with freshly ground masala. It is perfect for a weekend.
Home Style Chicken Kuzhambu | Easy Chicken Curry with step by step pictures and Video
Chicken Curry in India is a basic affair. It pairs up well with almost anything and everything. To be frank chicken curry is the first dish I learned to cook. You can never go wrong with preparing a chicken curry. This is from my experience.
Chicken when added with the right masala and spices cooks in perfectly. I have a good fan base for this recipe.
I have also used a flavourful coconut paste by dry roasting the coconut along with the whole spices which makes the curry a flavorful one.
Chicken Curry
Chicken Curry is a dish that is very common in the Indian Sub Continent. It is a very popular chicken dish of course. It is usually made as a one-pot dish. Chicken curry has all the flavors from the masala.
Home Style Chicken Gravy has been a regular affair in my home we make it at least once in two weeks for sure. I usually serve it with Idli, Appam ,Idiyappam or Biryani . I have shared them on my Instagram many times and this is one such breakfast.
How to prepare Chicken Kuzhambu
1. Heat a pan to this add in the freshly grated coconut and start roasting in a low flame. Roast for about 5 mins.
2. Next add in the curry leaves, Fennel seeds, Cardamom pods, Cinnamon Sticks, Cloves, Stone Flower, and Mace. Roast everything together along with the coconut. Let the coconut become golden brown and then switch off and allow it to cool down.
3. Once it's cool down grind it to a fine paste by adding a little water and set aside. Heat a Pressure cooker with oil, once it's hot add in the Fennel seeds, Bay leaves, and curry leaves let it splutter, and then add in the onions. Saute till the onions turn glossy, Next add in the tomatoes and cook till it leaves oil.
4. Next add in the ginger garlic paste and saute till the raw smell leaves. Next, add in the cleaned chicken pieces and cook for 2 mins. Add then add in the Chilli powder Coriander powder. Then add the Garam Masala, Turmeric powder, and Salt. Mix everything and let it cook for 5 minutes.
5. Now add in the ground coconut masala and Mix well.
6. Add 2.5 cups of water. Mix everything and check for salt and spice. If everything is ok, continue to cook and bring the kulambu to a boil. Close the pressure cooker put on the whistle and cook in a high flame. Let it cook for 4 whistles if using broiler chicken or let it cook for 6 whistles if using country chicken.
7. Let the pressure release naturally and then open the cooker. Garnish with coriander leaves and serve hot.
Tasty and delicious homestyle chicken kulambu is now ready to be served.
Serving Suggestions:
I served my chicken gravy with chicken biryani. It also goes well with Idli, Dosa, idiyappam, or even Appam.
Similar Recipes:
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time.
You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.
📖 Recipe
Home Style Chicken Curry
Standard 1 cup measures 240 ml
Equipment
- Pressure Cooker
Ingredients
To Roast and Grind
- 2 cup Grated Coconut
- 1 spring Curry Leaves
- 1 tbsp Fennel Seeds
- 3 Cardamom pods
- 2 inch piece Cinnamon Stick
- 3 Cloves
- ½ tsp Stone Flower
- Small piece Mace / Jadipathiri
To Temper
- 2 tbsp Coconut Oil
- 1 tsp Fennel Seeds
- 2 Bay Leaf
- 2 Springs Curry Leaves
Other Ingredients
- 2 Onion
- 3 Tomato
- 1.5 tbsp Ginger Garlic paste
- 1 tbsp Red Chilli powder
- 1.5 tbsp Coriander Powder
- ½ kg Chicken
- 1 tsp Garam Masala
- ¼ tsp Turmeric powder
- 2.5 cup Water
- Salt as needed
- Coriander Leaves to garnish
Instructions
- Heat a pan to this add in the freshly grated coconut and start roasting in a low flame. Roast for about 5 mins.
- Next add in the curry leaves,Fennel seeds ,Cardamom pods,Cinnamon Stick,Cloves,Stone Flower and Mace. Roast everything together along with the coconut . Let the coconut becomes golden brown and then switch off and allow it to cool down.
- Once its cool down grind it to a fine paste by adding little water and set aside.
- Heat a Pressure cooker with oil ,once its hot add in the Fennel seeds, Bay leaves and then curry leaves let it splutter and then add in the onions.
- Saute till the onions turn glossy , Next add in the tomatoes and cook till it leaves oil.
- Next add in the ginger garlic paste and saute till the raw smell leaves.
- Next add in the cleaned chicken pieces and cook for 2 mins. Add then add in the Chilli powder Coriander powder.
- And then add the Garam Masala , Turmeric powder and Salt. Mix everything and let it cook for 5 mins.
- Now add in the ground coconut masala and Mix well. Add in 2.5 cups of water .Mix everything and check for salt and spice. If everything is ok, continue to cook and bring the kulambu to a boil
- Close the pressure cooker put on the whistle and cook in a high flame . Let it cook for 4 whistles if using broiler chicken or let it cook for 6 whistles if using country chicken. Let the pressure releases naturally and then open the cooker.
- Garnish with coriander leaves and serve hot.
Leave a Reply