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Spicy Chicken Curry (Chettinad Chicken Kulambu)

- Submitted by Dahlia on 7th Mar 2011

(Chettinadu Kozhi Kulambu, Chicken Curry with fresh spices, Chicken Chettinad, Chettinad Chicken Curry)

South Indian Spicy Chicken Curry


  • Onion - 1 (finely chopped)
  • Tomato - 2 (diced or pureed)
  • Oil - 2 tbsp
  • Bay Leaf - 1
  • Curry Leaves - 1 spring
  • Cumin seeds - ¼ tsp
  • Coriander leaves (Cilantro) - handful (finely chopped)

Ingredients To Marinate

  • Chicken - 1.5 lb
  • Turmeric powder - 1/4 tsp
  • Lemon juice - 2 tsp
  • Salt - 1 tsp

List I (To grind)

  • Ginger - 1" piece
  • Garlic - 8 cloves
  • Fennel Seeds - 1 tsp
  • Shallots - 7
  • Green Chillies - 3

List II (To dry roast and powder)

  • Grated Coconut - 1/4 cup
  • Dry red chillies - 10 Coriander Seeds - 3 tbsp
  • Curry Leaves - handful (2 springs)
  • Whole Peppercorns - 2 tsp
  • Whole Garam Masala - 2" piece cinnamon stick, 3 cloves, 3 cardamom, 1 star anise, 3 kalpasi


  1. Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for at least half an hour.
  2. Dry roast the ingredients under 'List II' on low flame till the coconut turns golden brown in colour. After it cools make a powder of it and keep aside.
  3. Make a paste of the ingredients under 'List I'. Keep this aside.
  4. Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
  5. Add the chopped onions and fry till it becomes brown in colour.
  6. Add the ground paste of 'List I' and fry till the raw smell is gone.
  7. Add the marinated chicken and fry for few minutes. The chicken releases lot of water. 
  8. Now add the remaining ingredients - tomato puree, powdered mixture of 'List II', required salt and water.
  9. Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
  10. This is the right time to check for salt and other spices. Adjust anything if needed.
  11. Cook uncovered till the oil floats on top of the gravy.
  12. Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve.

Serving Chettinad Chicken Kulambu

  • Server the spicy chettinad chicken curry with white rice or chapati or roti

Chettinad Chicken Kulambu

Other Non Vegetarian Gravies and Curries

Butter Chicken/ Butter Chicken/Turkey (Murg Makhani) Chicken Kurma Chicken/Turkey Kurma Sesame Chicken Sesame Chicken Dahi Murg Dahi Murg
See more...

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Comments (6)

Person xyz   (August 18, 2016)
good site. I'd suggest you keep it constant. let all your recipes have cooking time, number of people served,images etc. optimize it to rank for google
Person Dahlia (S.I.R. Author)   (August 18, 2016)
Hi, Thank you for your interest. I am working on editing all old recipes and adding these details. Very soon it will be done.
Person Mrs Husein   (June 14, 2016)
What is Bay leaf?
Cumin seeds?
Curry leaf?
Can u provide dis recepie in Hindi as lot of name i m confuse

And there is very eager to me to prepare dis dish???

Plz give me a site of hindi version
Person Dahlia (S.I.R. Author)   (June 17, 2016)
Hi Mr. Husein, As of now we do not have a provision to have the recipe in Hindi. You can check the hindi names of all the spices in the following page.
Person Ketki   (October 28, 2012)
Extremely delicious dish! My husband said one of my best preparations of all times! Thank you very much for sharing this recipe!
Person Dahlia (S.I.R. Author)   (June 17, 2016)
Thats so good to hear. Enjoy.

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