Kozhi Kuzhambu


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)


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



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.



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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February 2015
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