- Submitted by Dahlia
(Chettinadu Kozhi Kulambu, Chicken Curry with fresh spices, Chicken Chettinad, Chettinad Chicken Curry)
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I call this dish Spicy Chicken Curry because it has a perfect blend of fresh spices that make this whole dish taste amazing. This is popularly known as the Chettinadu Kozhi Kulambu since Chettinad cuisine is known for their use of fresh spices. However similar chicken curry is also made in several places of Kerala and even in our native place.
My grandmother used to prepare this chicken curry by grinding all the spices using the traditional grinding stone. Those days only country chicken was used which has an excellent taste. Rock salt was used instead of the powder salt which adds to the taste of the dish. So whenever I prepare this Spicy Chettinadu Style Chicken Curry, I make sure to buy country chicken and use rock salt. Even when the gravy is simmering, the whole house will be filled with the aroma. The taste of the curry is unbeatable. It can be served with rice or any tiffin varieties.
Please do not get intimidated by the huge list of ingredients. Just take some time to assemble all the items before starting the curry. Once you have everything ready, toucan make the curry in a very short time. So here come the recipe.
Recipe for Spicy Chettinadu Chicken Curry
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4-5
Ingredients
- Onion - 2 (finely chopped)
- Tomato - 2 (diced or pureed)
- Oil - 3 tbsp
- Bay Leaf - 1
- Curry Leaves - 1 sprig
- Cumin seeds - ¼ tsp
- Coriander leaves (Cilantro) - handful (finely chopped)
- Salt - to taste
To Marinate
- Chicken - 1 kg (2 lbs)
- Turmeric powder - 1/4 tsp
- Lemon juice - 2 tsp
- Salt - 1 tsp
To cursh
- Ginger - 1" piece
- Garlic - 8 cloves
- Shallots - 7
- Green Chillies - 3
To roast and powder
- Grated Coconut - 1/4 cup
- Dry red chillies - 10
- Coriander Seeds – 2 tbsp
- Black Peppercorns – 2 tsp
- Fennel Seeds – 2 tsp
- Poppy Seeds – 1 tsp
- Curry Leaves – 2 sprigs
- Cardamom – 10
- Cinnamon – 1” piece
- Cloves – 5
- Mace – 1 piece
- Star anise – 1 piece
- Black Stone Flower (Kalpasi) - 1
- Kapok Buds (Marathi Moggu) - 1
Method
- 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.
- Dry roast the ingredients under To Roast and Powder on low flame till everything turns golden brown in colour. After it cools make a powder of it and keep aside. Be careful not to burn it.
- Make a paste of the ingredients under To Crush. Keep this aside.
- Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
- Add the chopped onions and fry till it becomes brown in colour.
- Add the ground paste of shallots, ginger, garlic and green chilies and fry till the raw smell is gone.
- Add the marinated chicken and fry for few minutes. The chicken releases lot of water.
- Now add the tomato puree and the freshly powdered spices, required salt and water.
- Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
- This is the right time to check for salt and other spices. Adjust anything if needed.
- Cook uncovered till the oil floats on top of the gravy.
- Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve.
Detailed Steps for Chettinad Chicken Kulambu
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.
Dry roast the ingredients under To roast and powder on low flame till everything turns golden brown in colour. After it cools make a powder of it and keep aside. Be careful not to burn it.
Make a paste of the ingredients under To crush. Keep this aside.
Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
Add the chopped onions and fry till it becomes brown in colour.
Add the ground paste of shallots, ginger, garlic and green chilies and fry till the raw smell is gone.
Add the marinated chicken and fry for few minutes. The chicken releases lot of water.
Now add the tomato puree and the freshly powdered spices, required salt and water.
Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
This is the right time to check for salt and other spices. Adjust anything if needed. Cook uncovered till the oil floats on top of the gravy. 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, idli, dosa, idiappam, appam, parotta, chapati or naan.
Other Non Vegetarian Gravies and Curries