Kuzhambu chicken is a delicious curry that can be prepared in on pan.
If you like a good, spicy chicken curry, then you’ve got to try kuzhambu chicken curry. This popular curry is often prepared and easted with dosas. This time around I used some instant dosa batter to make a couple of dosas but they are better with the real thing!
You could also serve kuzhambu chicken with fluffy white rice or one of these flavoured rice dishes. If you’d like to make this chicken curry into a feast, don’t forget the chutneys, naans and samosas!
What is kuzhambu chicken curry?
Kuzhambu chicken curry is normally quite a spicy one. You can of course adjust the spicing to your own personal taste preference.
The curry is also often prepared with a special tamil blend of curry powder and a lot of it. You could just use any curry powder and your curry will still be amazing. If you make your own though, it will take it up a few notches!
This is south Indian chicken curry at its best!
Is it difficult to make kuzhambu chicken?
Not at all! Just get all your ingredients together before starting. It all cooks in one pot and will be ready to serve in less than an hour.
How long does kuzhambu chicken keep in the fridge?
That depends on the freshness of the ingredients you use. It should be find for at least three days in the fridge.
In fact, it will get better in the fridge as the flavours develop.
Can you freeze kuzhambu chicken?
Yes. If you are cooking kuzhambu chicken to freeze, however I recommend not adding the coconut milk. You can add it when you reheat the curry.
If you want to freeze leftovers that already have the coconut milk in the sauce, it will still freeze well.
How do you reheat kuzhambu chicken?
If you are reheating your curry from the fridge, just place it in your microwave for a few minutes. You could also heat it up in a pan.
Kuzhambu chicken that has been frozen needs to be defrosted before reheating. Then just heat it up as above.
Can you adjust the flavours in this recipe?
Yes and you should! Please use this recipe as a guide. You can decide how many chillies and other ingredients you add depending on your taste preferences.
PRO TIPS
- Use the freshest ingredients you can get your hands on.
- Always use fresh curry leaves and even add more to garnish at the end.
- Taste and adjust! You are in control of how the end curry tastes.
Step by step photos.
Always get your ingredients together before you start cooking.
Heat the oil and then add the mustard seeds. When they begin to crackle, add the remaining whole spices and curry leaves.
Stir in the chopped onion and fry for about 5 minutes or until soft and translucent.
Now add the ground spice, chopped chillies, garlic and ginger paste and tomatoes.
Add the chicken and stir it into that base masala. Fry until the meat is turning white on the exterior.
Stir in the coconut milk and bring to a simmer.
Add just enough water to cover the chicken. Then simmer it down.
If you like a and authentic chicken curry, here are a few more recipes to try:
Sri Lankan Black Pepper Chicken Curry
Chicken Curry with Coconut Milk
Simple Chicken Curry (no coconut in this one but you can add coconut milk to taste.)
Chicken Drumstick Curry
How To Make Kuzhambu Chicken Curry
Ingredients
- 3 tablespoons ghee
- ½ teaspoon mustard seeds
- 2 bay leaves
- 1 cinnamon stick
- 20 fresh or frozen curry leaves
- 6 chicken breasts or thighs cut into thin slices as shown
- 2 onions – finely chopped
- 3 green chillies - finely chopped
- A pinch of turmeric
- 4 tablespoons south Indian curry powder
- 1 large tomato – diced
- 2 tablespoons garlic and ginger paste
- 400ml coconut milk
- Water or fragrant spice stock
- Salt and pepper to taste
Instructions
- Melt the ghee over medium high heat and then toss in the mustard seeds, curry leaves, bay leaves and cinnamon stick.
- When the mustard seeds begin to pop, add the chopped onions and fry until translucent and soft.
- Add the turmeric and curry powder along with the tomato, chillies and garlic and ginger paste.
- Bring this all to a good sizzle and then dump in your chicken pieces.
- Stir it all up to combine and pour in the coconut milk and just enough water or spice stock cover the chicken.
- Simmer for about 30 minutes, check for seasoning and add salt and pepper to taste.
- You can serve immediately or cover and let it sit for about another half hour.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 708Total Fat: 44gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 220mgSodium: 410mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 67g
Sab
Monday 19th of September 2022
Many thanks again Dan for yet another top curry you don't see at your local take away. Kuzhambu Chicken Curry with Stir-fried Cabbage and Coconut from Kerala, Yum Yum! Regards from Cornwall Sab
Dan Toombs
Friday 23rd of September 2022
Great you are enjoying all my recipes! Dan
plasterers bristol
Thursday 22nd of October 2015
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon