Chettinad Chicken Kuzhambu (Chicken Curry with Coconut)
Ingredients (22)
- chicken500 g
- gingelly oil3 tbsp
- onion1
- tomato1
- plain yogurt2 tbsp
- ginger garlic paste1 tbsp
- coriander powder1 tbsp
- red chilli powder2 tsp
- turmeric powder0.5 tsp
- salt1 tsp
- onion0.25 cup
- fresh coconut0.25 cup
- mint leaves0.25 cup
- curry leaves0.25 cup
- green chillies2
- cashew nuts6
- garam masala powder1 tsp
- poppy seeds1 tsp
- fennel seeds1 tsp
- tamarind paste0.5 tsp
- salt1 tsp
- water3.5 tbsp
Method
- 1
Wash and drain the chicken thoroughly.
- 2
In a large bowl, combine the chicken with the yogurt, ginger garlic paste, coriander powder, chilli powder, turmeric powder and salt.
- 3
Mix well until the chicken is evenly coated.
- 4
Cover and marinate for 30 minutes.
- 5
Heat a small frying pan over medium heat.
- 6
Add the sliced onion and sauté until lightly golden.
- 7
Remove from the heat and allow it to cool.
- 8
Transfer the onion to a blender along with the grated coconut, mint leaves, curry leaves, green chillies, cashew nuts, garam masala, poppy seeds, fennel seeds, tamarind paste and salt.
- 9
Add a little water and grind to a smooth, thick paste.
- 10
Heat the gingelly oil in a heavy-bottomed kadai or saucepan.
- 11
Add the chopped onion and sauté until golden brown.
- 12
Add the chopped tomato and cook until soft and the oil begins to separate.
- 13
Add the marinated chicken and cook over medium-high heat for 5–7 minutes, stirring occasionally until the chicken is lightly sealed.
- 14
Stir in the prepared coconut masala paste and mix well.
- 15
Add 250–300 ml hot water, depending on the desired consistency.
- 16
Bring the curry to a gentle boil.
- 17
Reduce the heat, cover and simmer for 20–25 minutes, or until the chicken is tender and fully cooked.
- 18
Stir occasionally to prevent the masala from sticking to the bottom of the pan.
- 19
Taste and adjust the seasoning if required.
Notes & variations
Steamed rice Idiyappam Appam Parotta Kal Dosa Chapati Bone-in chicken produces a richer, more flavourful gravy. Gingelly (sesame) oil is traditional and gives the curry its authentic Chettinad flavour. Freshly grated coconut produces the best texture and taste. Increase the green chillies for a spicier curry. This curry tastes even better after resting for a few hours or overnight as the spices continue to develop. Refrigerator: Up to 3 days Freezer: Up to 2 months
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 321 kcal | 1605 kcal |
| Carbs | 10.3 g | 51.5 g |
| Protein | 33.6 g | 168 g |
| Fat | 16.2 g | 81 g |
| Fibre | 4.1 g | 20.5 g |