Kozhi kuzhambu is a deliciously made spicy chicken curry which is a popular dish among non-vegetarians in Tamilnadu. Kozhi in Tamil means chicken and kuzhambu is a dish common in south India and Sri Lankan Tamil cuisine. Kozhi kuzhambu is an easy recipe to cook as the ingredients are minimal and readily available in every kitchen.
Kozhi kuzhambu has the original curry flavor and taste which is hotter and spicier than the North Indian variety. This curry is best served with white steam rice, chapatis, naans or whole meal bread. Kuzhambu is a stew based broth made dish either with vegetables or meat. The dish is very popular as a side dish for rice in the southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.
There are a number of varieties of kuzhambu with each state in the south preparing it with a typical variation adapted to its taste and environment. The vegetarian variety of kuzhambu includes the vathan kuzhambu, kara kuzhambu, mor kuzhambu, poondu kuzhambu etc where as in the non vegetarian it is the Chicken masala, Chicken makhanaya, Chicken shashlik, Grandma chicken curry, Chicken korma etc etc.
Basically the preparation of kuzhambu or kulambu vary greatly with the type of kuzhambu to be made but its basic preparation methods include first frying curry leaves, mustard seeds, and dry chili pepper over vegetable oil on a heated stove. For kuzhambu that includes vegetables, cut the vegetables and fry them if required for the kuzhambu.
For some types of kuzhambu, such as vathal kuzhambu, heat a separate pan with oil, and use this to fry the dals, other spices, onions, and garlic. In general, kuzhambu does not include onions. Add tamarind juice, which is made in advance by soaking tamarind with water, and jaggery.
Add water and salt, and cook for about 20 minutes. A Chicken curry prepared with freshly ground ingredients brings out a very good flavor and taste exceptionally fantastic. This is one such curry- a very spicy and tasty one. It goes very well with rice, idli and dosa.
Now grind this sautéed onion tomato and mix along with coriander powder, turmeric powder, red chili powder, whole cumin, pepper powder and make a paste. Heat little oils in the pan and sauté the washed chicken pieces for few minutes.
Now add the ground mixture into the chicken in the pan and mix well. Add little water and salt to taste and pressure cook till tow or three whistles. Heat little oil in the pan and add mustard seeds and curry leaves and let it crackle.
Add the pressure cooked chicken kuzhambu into the pan and bring to boil till the gravy gets thick. This dish goes well with steamed rice, dosa or parotta. Kerala parotta goes very well with kozhi kuzhambu.
To try this simple yet delicious chicken curry dish, click on the below link for the detailed recipe:
Kozhi kuzhambu is a very authentic country side chicken curry that gives immense taste and flavors from the fresh spices. This is a popular dish of Kerala and the heat from the red chili, black pepper is neutralized with the tomatoes and the sweetness of onions. Serve this hot as side dish with paratha, aapam, thicker dosa, coconut rice or plain rice
Tip: This dish doesn’t require much oil as the fat in the chicken itself leaves out oil. The spiciness of this curry can be adjusted according to your taste.