Chicken Curry/Kuzhambu

This is the chicken curry Amma makes at home. There are a number of ways to make chicken curry, and every family has their own recipe, but in our hometown we make it this way. I also use few different recipes for making chicken dishes, but I think this is the best recipe. When we were little, Amma used to make this every Sunday and on special occasions. When I make this chicken curry for gatherings, I always get compliments and friends ask for the recipe. So, for everyone asking, try this recipe and send your feedback!


  • Chicken ———————————– about 2 lb
  • Potato————————————— 1 small (peeled and cut it into cubes)
  • Coconut milk ————————– 1/2 cup
  • Shallots ———————————— about 1 lb (finely chopped)
  • Ginger ————————————– 3″ size (cut it into thin pieces)
  • Garlic gloves ————————— about 15
  • Chili powder ————————— 1 1/2 tsp
  • Kashmiri chili powder ———- 1/2 tsp (optional)
  • Turmeric powder ——————- 1/2 tsp
  • Coriander powder —————— 3 tsp
  • Garam masala ———————— 1/2 tsp
  • Salt to taste
  • For Grinding
    • Grated coconut —————— 3/4 cup
    • Whole pepper corn ———– about 10
    • Curry leaves ———————– 3 springs
  • For Tempering
    • Fennel seeds ———————- 1/4 tsp
    • Bay leaves ————————— 2
    • Star anise —————————- 2 pods
    • Cooking oil ————————– 1 tbsp
  • For Seasoning
    • Cumin seeds ———————– 1/2 tsp
    • Dry chilies ————————— 3
    • Curry leaves ———————— 2 springs
    • Cooking oil ————————– 1 tbsp

How To make

  • First clean the chicken, add half of the chili powder, coriander powder, turmeric powder, mix them together and keep it for 30 minute to marinate
  • In a small pan add the grated coconut, 3 springs of curry leaves, peppercorns and roast them until golden brown
  • Then grind the roasted mixture into a fine paste and keep it aside
  • Heat a tablespoon of oil in a heavy bottom pan on medium heat
  • Add the bay leaves, fennel seeds and the star anise
  • Then add the shallots and saute until it becomes golden brown
  • Now add the marinated chicken, potato, ginger and garlic pieces
  • Close with lid and cook for about five minutes
  • Now add half of the coconut milk, salt and the spices and cook for couple more minutes
  • Then add the ground coconut paste and add about two cups of water
  • Cook it until it becomes a little thick gravy
  • Switch off the stove and add the leftover coconut milk
  • Now do the seasoning as below
  • In a small pan heat a table spoon of oil, then add the cumin seeds, dry chilies and curry leaves
  • Add this into the chicken curry
  • Now the tasty chicken curry is ready to serve


  • Instead of shallots you can also use the red onions
  • Adding potatoes is optional
  • I used the fresh coconut milk, but you can use the canned ones too

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