Chicken Kuzhambu (Restaurant Style)

This is typical restaurant style chicken gravy. I have roasted all the spices and grinded as a coarse powder. Rice and roasted gram gives thickness to this dish. Try to fry all the ingredients one by one on low flame then you will get the extraordinary aroma and great taste.

Coconut paste added to this dish at final stage for good consistency. We can have this kind of chicken kuzhambu most of the restaurants in South India.

If you want to get the original taste, try to use sesame oil. This goes well with steamed rice/ biryani/ fried rice/ chapatti/roti/dosa/idli…

Ingredients

Chicken – ½ kg

Chopped Onions – 2 (big)

Chopped Tomatoes – 2 (medium)

Finely Chopped Green Chilli – 3

Crushed Ginger – 1 inch

Crushed Garlic – 4 clove

Turmeric Powder – ½ tsp

Coconut Paste – 4 tsp

Sesame Oil – 2 tsp

(To Masala)

    (For dry roast & grind)

Dry Red Chilli – 10

Coriander Seeds – 2 tsp

Black Pepper – 1 tsp

Cumin Seeds – 1 tsp

Fennel Seeds – 1 tsp

Poppy Seeds – 1 tsp

Split Roasted Grams – 1 tsp

Cinnamon – 1 inch

Clove – 3

Cardamom – 2

Grated Coconut – 3 tsp

Raw Rice – 1 tsp

Oil – 2 tsp

(To Temper)

Curry Leaves – few

Chopped Coriander Leaves – few

Bay Leaf - 2

Vengaya Vadagam – 1 tsp

Oil – 1 tsp

Method

In a pan, heat oil and roast all the ingredients and grind it as coarse powders which are under “To Masala” and keep it aside.

Wash and clean the chicken pieces and cut into medium sized pieces.

In a kadai, heat sesame oil. Add bay leaf, vengaya vadagam, curry leaves and chopped coriander leaves.

Now add chopped onions, green chillies, crushed ginger and garlic. Fry till it becomes slight brown in color.

Add the chicken pieces and fry for about 10 minutes on a low flame.

Then add chopped tomatoes, and cook for few minutes and cover the lid and cook further for about 3 minutes.

When the chicken turns soft, add turmeric powder, masala powder (coarse powder) and sauté well.

Saute the masala well and add the required water to cook the chicken properly.

Now add the coconut paste into this kuzhambu and mix well.

Let it cook for another 10 minutes, the oil should separate as the kuzhambu when it boils.

Finally switch off the flame and garnish with chopped coriander leaves.