24 SPICY CHICKEN GRAVY / CHICKEN KULAMBU

Spicy Chicken Curry/Gravy- Kozhi Kuzhambu - Kodi Koora - Version 1


I am posting the recipe of making chicken curry/gravy for
idli/chapathi/poori/parotta/aappam/rice that we prepare in my
house(native). They do not use tomatoes and or ginger / garlic. Even then they turn out so good and it goes very well with all types of dishes from rice to tiffin items and also loved by all.


Chicken - 2 lb( preferably with bones)
Small onion/shallots - around 12 - 15
Onion - 1 medium(sliced thinly lengthwise)
Turmeric powder - 1/2 tsp
Red Chillies - 10 -12( or as spice needed)
Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Pepper Corns - 1 tsp
Cardamom seeds - 2
Fennel seeds - 1 tbsp
Curry Leaves - 1 sprig
Coconut - 1 cup grated
Oil - 4 tbsp( preferably gingelly oil)
Mustard seeds - 1/4 tsp
Salt as needed


Heat a tsp pf oil and fry coriander seeds, cumin seeds, pepper corns, fennel seeds, cardamom seeds,fennel seeds and red chillies in medium flame until they turn light brown.
Remove and cool. Wet grind these to a smooth paste. Keep aside.
Peel small onions and grind to a paste. Back home they grind the onions as it is in raw form, but I prefer to lightly fry in oil and then make a paste. So can fry these in the same pan after frying the dry ingredients. Fry till light brown, remove and keep seperately and cool and then grind to a paste.
Grind coconut to a fine paste.


Meanwhile clean and wash chicken with half of turmeric powder and pressure cook in a cooker for just one whistle. Add very little water as possible for cookin, may be just 1/2 cup of water is more than enough.

Heat around 3 tbsp of oil in a pan , first add the sliced onions and fry till nice brown and then add the cooked chicken pieces along with onion paste. Cook in medium flame for 4 - 5 mts, then add the dry ingredient paste. Cook for another 5 minutes. If it is too dry then add a cup of water. Finally add the coconut paste, salt and turmeric powder. Adjust water to thickness needed. Cook till raw smell leaves
for around 10 minutes. Temper with mustard seeds and curry leaves and pour on the gravy.

Note: can skip cardamom. Can also use a piece of cinnamon and 2 cloves.