Thengai Paal Kozhi Kuzhambu
Print Recipe

Thengai Paal Kozhi Kuzhambu

Thengai Paal Kozhi Kuzhambu - south indian style chicken gravy using coconut milk.  
Prep Time15 mins
Cook Time27 mins
Total Time42 mins
Course: Side Dish
Cuisine: Indian, south indian
Keyword: chicken, chicken curry, coconut milk, kuzhambu
Servings: 5
Author: Mullai Madavan


Ingredients - to make a paste

  • 1/4 inch cinnamon
  • 4 each cloves
  • 1 each cardamom
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 10 each black peppercorns
  • 4 cloves garlic
  • 1 inch ginger
  • 6 each green chillies hot variety
  • 1/4 cup water optional, just to run the mixer

Ingredients - to temper & saute

  • 1 kg chicken whole cut or boneless
  • 2 tablespoon coconut oil
  • 3 each bay leaf
  • 4 each black stone flower / kalpasi
  • 1 teaspoon cumin seeds
  • 5 each curry leaves
  • 1 cup onions chopped
  • 2 each green chilli
  • 1/4 cup mint leaves
  • 2 tablespoon coriander leaves for saute
  • 1/4 cup tomato chopped
  • 1/2 teaspoon turmeric powder
  • 1 cup water
  • 1.5 teaspoon salt or to taste
  • 5 each curry leaves for garnish
  • 2 teaspoon coconut oil optional, for drizzle

Ingredients - to grind and extract coconut milk

  • 1 cup coconut grated
  • 1 teaspoon poppy seeds
  • 4 each cashews
  • 1 cup water


Prep work

  • Grind all the ingredients listed to make a paste using less water and keep it ready.
  • Soak poppy seeds and cashew in water for 15 minutes and grind it along with coconut and water. Using a fine mesh strainer extract thick coconut milk and keep it ready. 

To make the kuzhambu

  • Heat oil in a pan and temper with bay leaf, black stone flower, cumin seeds and curry leaves.
  • Saute onion along with green chillies until it turns lightly crisp and brown.
  • Add in the masala paste and saute along till it browns well.  Need to fry over low flame until the raw smell goes away. Add in mint and coriander leaves at this stage and saute along.
  • Add in chicken pieces along with tomato, turmeric powder and salt. Saute for few minutes.
  • Add water, cover and cook over low-medium flame for 15 minutes until the chicken cooks through. 
  • When the gravy cooks,add in the thick coconut milk extract and simmer for minutes until it thickens a bit. 
  • Garnish with curry leaves and drizzle little coconut oil and switch off.