Chicken Kuzhambu / Tamil Nadu Hotel Style Chicken Kuzhambu / Spicy Chicken Curry Recipe

I prepared this Chicken Kuzhambu quite long back, a week before Purattasi and due to other events and special days this Non Vegetarian Post didn't got any attention. Finally, today decided to post it here as it fits to the Event, Tamizhar Samayal Tuesday by Nalini. This is a spicy Chicken Kuzhambu with freshly ground spices and this is traditionally prepared with Country Chicken / Naatu Kozhi. This chicken Kuzhambu tastes exactly like the one which I have tasted in one of the famous hotel, Selvi Mess in my home town. I made this kuzhambu 3 times and every time it turned out awesome, so spicy and flavorful kuzhambu. This pairs well with hot fluffy idlis, crispy dosa or with flaky parottas, biryani and even with plain rice.

Recipe Source : Spice India online Preparation Time : 10 minutes

Cooking Time : 20-25 minutes

Serves   4

Ingredients

1. Chicken    1 lb (i used chicken legs & thighs with bone)
2. Onion    1/2 cup or 2 medium (finely chopped)
3. Tomato   1 no. (chopped)
4. Green chilli      1 no. (chopped)
5. Garlic        4 clove(crushed)
6. Ginger      1" piece(crushed)
7. Coconut Paste     3 tbsp
8. Turmeric Powder     1/4 tsp
9. Coriander leaves      few finely chopped
10. Salt       to taste

To Roast & Grind

1. Dry red chili   6 no.
2. Coriander seeds    2 tbsp
3. Raw rice      1 tsp
4. Black pepper corns  1/2 tsp
5. Cumin seeds        1/2  tsp 
6. Fennel seeds       1 tsp 
7. Poppy seeds      1 tsp   
8. Split roasted grams(pottukadalai)    1 tsp 
9. Cinnamon    1" stick
10. Cloves    2 no.s
11. Cardamom   1 no.
12. Dry Coconut flakes      1 tsp

To Temper

1. Oil     3 tbsp
2. Mustard seeds    1/4 tsp
3. Bay Leaf    1 no.
4. Curry leaves     1 sprig

Method

• Wash chicken then marinate chicken with 1/2 tsp chilli powder & 1/ 4 tsp turmeric powder, pinch of salt and mix everything well and keep covered aside.

• Heat a pan, dry roast all the ingredients given under the heading "To Roast & Grind" in medium flame for 2 minutes. Cool for a while and grind it to a fine coarse powder and keep aside.
• After that heat oil in a kadai, add mustard seeds allow to pop, then add bay leaf fry it.

• And then add crushed ginger, garlic & curry leaves and stir fry for a minute.
• Now add finely chopped onions and saute till turns soft and golden brown.
• Then add chopped tomatoes and saute until it turns soft and mushy.

• And add marinated chicken pieces and stir fry for 1-2 minutes.
• After that add ground masala and stir fry with the chicken for 6-7 minutes in medium flame.
• Then add 1/2 cup water, enough salt and bring it to boil.

• Once it starts boiling add coconut paste, adjust water to desired consistency then cook till chicken get soft and tender and oil floats on top.
• Lastly garnish with cilantro, and switch off the stove.
• That's it...Spicy Chicken Kuzhambu ready. Serve hot with idli/dosa/parotta.

Notes:
Adjust chilli to your desired spice level, the above one is a spicy kuzhambu.
For coconut paste - Grind 3-4 tbsp coconut with 2 tbsp water to a smooth paste and use it in the recipe.