Chettinad Kozhi Kuzhambu is a classic chicken curry from the kitchens of the Chettinad region. This dish has stolen many hearts with its layers of bold, complex flavours balanced to perfection—the secret lies in the freshly ground spice mix, which adds an intoxicating aroma and depth.
About the Recipe
You must try this Chettinad speciality if you’re looking for a curry that wows with its flavours. The vibrant spices, tart tomatoes, and creamy coconut come together in an enticing way that makes each bite sing. It’s a comforting dish with some serious oomph.
Why You’ll Love This Recipe
There’s so much to love about this authentic curry. The chicken remains juicy and soaks up all the delicious spices. The sauce is utterly crave-worthy – slightly tart from tomatoes but mellowed by coconut’s natural richness. And those warm spices? They’ll have your taste buds doing a happy dance.
Cooking Tips
The key to great flavour is using freshly ground spices, so making your masala blend is worth the small effort. Also, cook the curry for at least 15-20 minutes to allow the flavours to bloom and the chicken to become meltingly tender.
Serving and Storing Suggestions
This fragrant chicken curry is best served over steamed rice or with soft naan or dosa on the side to soak up all that delicious sauce. It makes a generous four servings and takes around 45 minutes from start to finish. Leftovers keep well refrigerated for 2-3 days.
Similar Recipes
- Chicken Chettinad
- Tamil Nadu Chicken Curry
- Nellore Curry Chicken
- Mangalorean Chicken Gassi
Nutrient Benefits
Thanks to nutritious ingredients like chicken, tomatoes, garlic, and spices like turmeric and red chilli, this curry packs plenty of protein, vitamins, minerals, and antioxidants while still being relatively low in calories.
Chettinad Kozhi Kuzhambu
Ingredients
- 500 gms Chicken (chopped)
- Cinnamon (a small piece)
- Salt as per taste
- 1/2 tsp Saunf Powder
- 1 tsp Ginger Garlic Paste
- 2 Dry Red Chillies
- 2 to 3 Tomatoes (about 125 gms, chopped)
- 2 to 3 Onions (about 125 gms, chopped)
- 1/2 cup Oil
- Coriander Leaves (few, chopped)
For Masala:
- 1/4 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Saunf Powder
- 1 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 Cloves
- 50 gms Cashew Nuts
- 1/4 Coconut
Instructions
- Grind all the masala ingredients to a fine paste.
- Heat oil in a large pan over medium flame.
- Add the cinnamon, saun powder and dry red chillies.
- Fry for 10 seconds.
- Add the onions and saute for a minute.
- Add ginger garlic paste, tomatoes and chicken pieces.
- Stir and mix well.
- After 3 to 4 minutes, add the ground masala, salt and enough water.
- Simmer over low flame for a few minutes.
- Garnish with coriander leaves.
- Serve with rice.
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Frequently Asked Questions
Can I make this curry milder or spicier?
Without a doubt. You can adjust the amount of red chilli powder and dried red chillies to suit your heat preference. Use 1/2 tsp chilli powder for a milder version and skip the whole dried chillies. Double up on the chilli powder to amp up the fire and add 3-4 dried red chillies.
What type of chicken works best?
For the most flavour and texture, you can use a mix of chicken pieces, such as drumsticks, thighs, and breasts. But boneless, skinless chicken breasts or thighs also work great if you prefer.
How can I store any leftovers?
Let the curry cool completely, then transfer to an airtight container and refrigerate for 2-3 days. You can reheat gently on the stovetop with a splash of water or chicken stock to loosen up the sauce.
What can I substitute for coconut?
For a richer, creamier sauce, you could use a cup of yoghurt or cream instead of the coconut. The flavour will be slightly different but still delicious.
Can I make this vegan or vegetarian?
Sure. Just omit the chicken and substitute roasted veggies like eggplant, cauliflower or potatoes. Using vegetable broth in place of water also adds extra flavour. You may need to adjust the spice amounts to your taste.
