Monday 19 November 2012

Chettinad Chicken Curry (Chettinad Kozhi Kuzhambu)

This is a popular chicken recipe of Tamil Nadu from chettinad cuisine, using freshly ground spices and also i am very happy to inform that i got a second prize for this recipe in a cookery contest under chicken category.

Ingredients :
Chicken (medium-size pieces) - 1/2 kg
Turmeric powder - ½ tsp
small onion - 10 
Tomato (chopped) - 1
Ginger and garlic paste - 1 tbsp
Salt - to taste
Fresh coriander leaves - for garnishing

For the masala(Dry roast and grind):
Coriander seeds - 1 tbsp
Dry red chillies - 4 to 5 nos (Adjust according to your spice level)
Peppercorns - 1 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Cinnamon sticks - 1
Cardamoms - 1
Cloves - 2
Star anise - 1

To grind:
Grated coconut - 1/2 cup
Cashew nut - 5 to 6

For seasoning:
Oil - 1 or 2 tbsp
Curry leaves - 1 Sprig
Bay leaf - 1
Kalpasi - little



Roast all the masala ingredients without oil and grind together to a smooth powder.

Grind coconut and cashew nut together to a smooth paste.

Heat oil in a wok; add curry leaves, bay leaf, kalpasi, onion and sauté till brown.

Add ginger, garlic pastes and tomato. Sauté till tomato becomes soft.

Add masala powder, salt and chicken; sauté well, till chicken is well coated with the spices.

Allow to cook till the chicken is half done. Now add the coconut cashewnut paste with water.

Close the pan with a lid and cook in a low flame for 10 to 15 minutes, till the chicken becomes soft and oil separates.

Garnish with coriander leaves and serve hot.

This is a best accompaniment for Steamed rice, Biriyani, Idli, Dosa, Appam (hoppers), Chappati, Parotta, kothu parotta and Idiyappam (String Hoppers).

Also check mom's special
Kozhi Kulambu (Chicken Gravy)


  1. Nice tasty kuzlambu.happy to follow u

  2. Tempting photo Poornima. Will definitely try this recipe.

    Jameela Beevi,
    CheenaChatti Team

  3. This looks great. I'm glad it's not full of cream!


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