Chicken Kuzhambu with Coconut Milk is my go-to comfort food recipe that never fails to impress. I learned this recipe from my grandmother, who would make it every Sunday. The blend of freshly ground spices with coconut milk creates a curry that’s not too spicy but full of flavor. The surprise element? Sweet raisins that pop with flavor in every other bite.
About the Recipe
This recipe stands out because it uses a fresh spice paste instead of pre-made curry powders. The coconut milk makes it milder than typical Indian curries, so it’s great for kids too. I love how the fried onions add crunch, while the raisins bring unexpected sweetness. It’s different from regular curry recipes but still feels like home food.
Why You’ll Love This Recipe
You’ll love how simple the ingredients are – most are probably already in your kitchen. The recipe is forgiving – if you’re a bit off with measurements, it still turns out great. The coconut milk makes the curry smooth and rich without being heavy. Kids usually enjoy it because it’s not too spicy, and the raisins add a fun sweet touch. The leftovers taste even better the next day.
Chicken Kuzhambu with Coconut Milk
Cooking Tips
– Grind the spice paste really fine for the best texture
– Don’t rush the onion frying – golden brown onions add amazing flavor
– When adding coconut milk, keep the heat low to prevent curdling
– Let the curry simmer gently to help the flavors combine
– Taste and adjust salt at the end
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes to prepare. Serve hot with steamed rice or chapati. Leftovers keep well in the fridge for 2-3 days. Reheat gently on low heat, adding a splash of water if needed.
Similar Recipes
- 1. Kerala Style Chicken Stew
- 2. Coconut Chicken Curry
- 3. Chettinad Chicken Curry
Nutrient Benefits
This dish is protein-rich from the chicken and healthy fats from coconut milk. Garlic and ginger offer immune-boosting properties. The spices like cumin and pepper aid digestion. It’s naturally gluten-free and can be part of a balanced meal when served with rice and vegetables.
Chicken Kuzhambu with Coconut Milk
Ingredients
- 500 gms Chicken (chopped)
- 1 1/2 to 2 cups Coconut Milk
- 1/2 cup Coconut (grated)
- 4 Onions (chopped)
- 1/4 cup Ghee
- 50 gms Raisins (fried in ghee)
- 2 tsp Cumin Seeds
- 2 tsp Gasa Gasa
- 4 Cloves
- 10 cloves Garlic
- Curry Leaves (few)
- Peppercorns (few)
- Lemon Juice as required
- Ginger (a small piece)
- Salt as per taste
Instructions
- Grind together ginger, grated coconut, garlic, peppercorns, gasa gasa, cumin seeds and curry leaves to a fine paste.
- Heat a little ghee in a pan.
- Saute the onions for a minute and remove.
- In a separate pan, heat a little ghee.
- Fry the chicken pieces till light golden. Keep aside.
- Add half of the onions to the ground masala and fry the remaining till crisp.
- Reserve the fried onions.
- Add the masala paste to the pan and fry till the raw smell disappears.
- Reduce flame to low and add the chicken pieces.
- Stir well and cook for 2 to 3 minutes.
- Add the coconut milk and simmer for a few minutes.
- Add the lemon juice, raisins and salt.
- Gently stir and mix well.
- Add the fried onions and simmer for a minute.
- Serve hot with rice.
Sign up for our newsletter
Frequently Asked Questions
Can I use canned coconut milk?
Yes. While fresh coconut milk tastes best, canned works fine. Use full-fat coconut milk for a richer curry. Shake the can well before using.
How can I make this less spicy for kids?
Reduce the amount of peppercorns in the spice paste. You can also add more coconut milk to make it milder.
Can I make this ahead for a party?
Cook it a day ahead – the flavors get better overnight. Reheat slowly on low heat, stirring occasionally. Add fresh curry leaves before serving.
