Kozhi Kuzhambu

Description:

Spicy Chicken curry simmered in thick coconut sauce.  Typical south Indian style korma or kuzhambu. Addition of copra and fennel are the key to this recipe which gives immense flavor so do not skip the surprise.

Korma / Chicken Kuzhambu / Madras Style Chicken Gravy / Simple Spicy Chicken Curry / Kurma Kuzhambhu / Qorma

Ingredients – 1
1 no Rock Cornish Hen or 2 pound chicken with bones
2 no Onion (medium size)
5 nos Sambar / pearl onions / shallots
2 nos Red ripe juicy tomatoes
5 nos Garlic cloves (crushed)
1″ inch Ginger (crushed)
1 no Green chili (slit open)
2 nos Bay leaves
2 inch Cinnamon Stick (broken into two)
3 nos Cloves
1 no Cardamom
1 no Black stone flower / Kalpasi (Optional)
1/2 tsp cumin seeds
1/2 tsp Fennel seeds
10 nos Curry leaves
3 stalks Coriander leaves for garnishing
2 cups water
2 tbsp Oil
1 tsp Ghee
2 tsp Red chili powder
1 tbsp Coriander powder
1/4 tsp Turmeric powder
2 1/2 tsp Salt (or to taste)

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Ingredients – 2
1/4 cup Fresh grated coconut
1 (1 inch) piece Coparai Thengai / Dry coconut
1 tsp Split Roasted gram / Pottukadalai / Dalia
1/2 tsp Fennel seeds
2 nos Cashewnuts
1/2 cup water

 

Instructions:

Finely chop the regular onions, chop the tomatoes, slit open the green chili, crush the ginger and garlic.  Grind all the ingredients in Table-2 to a fine thin consistency and keep aside.

What are Rock Cornish Game Hen??? First of all its not a game bird but a typical chicken that is slaughtered at a young age and therefore they look smaller in size. Though the bird is called a “hen,” it can be either male or female, the meat is less..but tender and taste good for gravy preparations. This is the closest to our typical home grown Naatu Kozhi (Country Chicken). Tyson is only brand I’ve seen so far which sells in small packs as shown. Sams club have these but looks little bigger when compared to local produce markets.

 

Cut them on a big chopping block and cut into pieces.

Clean them thoroughly, discard the skin and rinse in cold water and keep aside.

From here on the we will need a pressure cooker to cook the chicken curry. This way the chicken remains juicy and tender.

Heat oil and ghee in a pressure pan. Add bay leaves, cumin, fennel seeds, cinnamon, cloves, cardamom, black stone flower and 5 curry leaves. Followed by finely chopped onions, green chili, small onion, crushed ginger and garlic. Fry these until golden or for about 7 minutes over medium flame.  Now add the chopped tomatoes and cook until tender. Once done, add the chicken pieces along with turmeric powder, red chili powder, coriander powder and salt.

Add about 2 cups of water and mix.

Pressure cook upto 3 whistles and switch off. Once the pressure releases, add the ground coconut paste (dilute it with water if needed) and simmer for 10 minutes or until the oil separates on top. Garnish with remaining curry leaves and coriander. Serve it with rice or roti.

 

Notes:

Yield: 5 adult servings. Using store bought Kashmiri red chili powder gives good colour.

What is Rock Cornish hen?? check here

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17 comments to Kozhi Kuzhambu

  • Please add the details of vegetables which can be added in this dish….

  • Balaji

    Hi Mullai,
    Red Chilli powder you are using in this recipe-is it thani milagai thool or milagai podi prepared in south indian homes?

    • Balaji, its plain red chili powder and not kuzhambu thool. To adjust the heat we add a tbsp of thania thool, if you think its too much then try a tsp first and then add more depending on your taste. Thanks.

  • Akhil

    I find the dish amazing, I’ll definitely try it, MAZING KOZI CURRY.
    I was bored with eating ordinary food, I think you all must have (been in/are in) the same phase, so this is definitely for you an exotic Indian recipe with gr8 sections filled with delicious recipes.

  • priya

    Hi Mullai,
    Pressure cooking the cornish hen chicken for 3 whistles disintegrates the chicken pieces.I think 1 whistle should be good b’coz its going to cook for some more time with the coconut sauce.

    • Hi Priya,
      That’s true, it does become super soft but still firm enough to hang on to the bones. The reason why I’m making 3 whistles is to cook them through thoroughly. I don’t wanna to take any chances, as meaty portions attached to bones takes longer to cook if the cut potions are big. But if you think its too much then cut down to atleast two whistles. Thanks

    • Hi Priya,
      That’s true, it does become super soft but still firm enough to hang on to the bones. The reason why I’m making 3 whistles is to cook them through thoroughly. I don’t wanna to take any chances, as meaty potions attached to bones takes longer to cook if the cut portions are big. But if you think its too much then cut down to atleast two whistles. Thanks

  • Karthika sankar

    Hi Mullai,

    All of your recipes really looks so good which tempting me to cook .Today I’m trying this kozhi kuzhambu.Thanks for posting

  • Mrs.Ram

    Hi

    Your recipes are awesome.. started loving your recipes… Today tried Kozhi Kuzhambu .. came out really well..

    Can we do Mutton Kuzhambu using the same procedure ?

    Thanks

  • Hi mullai ,ur Kozhi recipe just too good ,,, will try the others ,,keep them coming ,,, lov shireen anty

  • annie

    hi mullai ur chicken kuzhambu was simply superb……….my husband asks for it every weekend……….i m delighted that i learnt a new dish…..thank u so much

  • lakshhmi

    Yesterday i tried this chicken recipe, it came out really well, my daughter likes this kuzhambu and asked me to do it again in this weekend. Thank you for this simple & delicious recipe.

  • Cappuccino

    Tempting pic…Great recipe. Pls post some malaysian chicken curry the one served with roti canai.

  • lovely colour mullai….will prepare this instead of the usual one….

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