March 9, 2010

Chettinad Chicken Kuzhambu | South Indian Chicken Gravy

Chettinad Chicken Kuzhambu

This Chettinad style chicken gravy is a real spicy one.I'm not sure on the authenticity of this recipe as I prepare fresh masala for this gravy I call it Chettinad Chicken Gravy. It was one of his birthday party dish and was served with rice and paratha. I love this dish a lot and prefer it for Sunday afternoon.Good spicy lunch, while watching a movie, sleeping for a while.WOW ! Sundays are real special except the fact it is followed by Monday.

Chettinad Chicken Gravy is a great side dish for rice and tiffin items. It is cooked with wonderful spices, onion and tomatoes.

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves - 4


Chicken - 1.5 lb or 3/4 kg
Onions - 2 no
Tomato - 2 no
Ginger Garlic paste - 3 tsp
Green Chilly - 2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander and Curry Leaves
Grated Coconut - 2 tsp
Cashew - 4 no
Cinnamon - 2 pieces
Fennel - 1 tsp
Salt - for taste
Oil - 3 tsp

For Spice Powder

Cinnamon - 1 piece
Cardamom - 2 no
Cloves - 3 no
Poppy Seeds - 1 tsp
Coriander seeds - 1 tsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Pepper Corns - 1 tsp
Grated Coconut - 2 tsp
Red Chilly - 6 no

  • Wash and cut chicken to medium size pieces.
  • Heat pan and dry roast the ingredients mentioned for powder in a medium flame and allow it to cool.
  • Grind roasted ingredients into a coarse powder.
  • Grind coconut and cashew to a smooth paste.
  • Heat a pan add oil and add the cinnamon and fennel seeds.
  • Next add the onions and saute until it turns translucent, then add the curry leaves.
  • Add ginger garlic paste and split green chillies and saute in low flame.
  • Add tomatoes and required salt and cook until the tomato turns mushy.
  • When the tomato is cooked reduce the flame and add the chilly powder, turmeric powder, ground powder. Saute well until oil separates.
  • Sprinkle little water to the masala so that it is cooked well.
  • Add chicken and mix well until the masala is well coated onto the chicken.
  • Roast the chicken in the masala for few minutes in medium flame.
  • Add water slightly less than desired consistency and allow it to cook in a closed state until the chicken is cooked say 10 - 12 minutes.
  • Remove lid and add the coconut, cashew paste and cook for additional 5 minutes.
  • Garnish with chopped coriander leaves and serve with hot rice/rotis.
  • Do not allow the ingredients for the spice powders to be burnt. It will spoil the taste of the gravy.
  • Adjust spice level according to your taste.
  • The chicken will release water so make sure you add water less than the required quantity.



Thanks a bunch for sending this entry... You have a nice blog... following you.. will peek in often...

heya.... thanks for the recipe... we eat this curry in London, its just amazing... i wanted to try it and u gave me way...!!! :)

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