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Chicken Kulambu | Chicken Kuzhambu Recipe

Chicken kulambu or kuzhambu is a popular South Indian gravy dish made with onion, tomato, ginger and garlic. This Spicy and flavourful Chicken Kuzhambu or Chicken Kulambu recipe is perfect to enjoy with some hot rice or some chapati. It can be had with Appam, Idiyappam and Kerala Parotta.
4.14 from 22 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 434kcal
Author: Aarthi

Equipment

  • Cooking pot
  • Pressure cooker

Ingredients

Chicken Kulambu Recipe

  • 500 grams Chicken bone-in
  • 2 large Onion chopped finely
  • 12 Shallots peeled
  • 2 Tomatoes chopped finely
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Kashmiri Chilli Powder
  • 2 tbsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Garam masala powder
  • Salt to taste
  • Water as needed
  • Coriander leaves a small handful chopped finely

For Tempering

  • 4 tbsp Coconut Oil
  • 1 tsp Fennel seeds
  • 1 stick Cinnamon
  • 5 Cardamom
  • 1 Bay Leaf
  • 1 tsp Cumin Seeds
  • 2 sprig Curry leaves

For Grinding

  • 1 cup Fresh Coconut
  • 1 tbsp Roasted Gram Dal
  • 1 tsp Black Pepper
  • 2 tsp Fennel seeds

Chicken Kulambu ( using nattu kozhi & cooked in pressure cooker )

    For Cooking Chicken

    • 500 grams Chicken I used nattu kozhi
    • Salt to taste
    • 1 tsp Turmeric Powder

    For Tempering

    • 3 tbsp Coconut Oil
    • 1 tsp Cumin Seeds
    • 1 inch Cinnamon
    • 5 Cardamom
    • 5 Cloves
    • 1 tsp Fennel Seeds
    • 1 Mace
    • 1 Bay Leaf or Pandan Leaf

    For Making Kulambu

    • 20 Shallots / Sambar Onion chopped
    • 2 Tomatoes chopped
    • 3 slit Green Chilli
    • 2 sprig Curry leaves
    • 1 tbsp Ginger Garlic Paste
    • 1 tbsp Kashmiri Chilli Powder
    • 2 tbsp Coriander Powder
    • 2 tsp Garam Masala Powder

    For Grinding

    • 1 cup Fresh Coconut grated
    • Coriander leaves a handful chopped finely
    • Curry leaves a handful

    Instructions

    Chicken Kulambu Recipe

    • Grind the ingredients given for grinding together to a very fine paste. Set aside.
    • Take oil in a pressure cooker or cooking pot. Add in whole spices and curry leaves. Add in onions and shallots and cook for 5 mins. Sprinkle in ginger garlic paste and cook for 2 mins. Add in tomatoes and cook till it is soften. Add in spice powders and salt and mix well.
    • Add chicken and toss well. Pour little water, cover the cooker with a lid and pressure cook for 2 whistle, simmer the flame for 10 mins. Open the cooker once pressure is released. Add in coconut paste and mix. Simmer till oil floats on top. Add coriander leaves and mix.

    Chicken Kulambu ( using nattu kozhi & cooked in pressure cooker )

    • Take cleaned chicken, salt, turmeric in a pressure cooker. Pressure cook for 2 to 3 whistle for normal chicken and for nattu kozhi cook for 6 whistle and simmer for 10 to 15 mins. Turn off the heat and let the steam go all by itself. Open the cooker and set aside.
    • Grind coconut into a fine paste.
    • Heat oil in a pan, add all whole spices and pandan leaf if using. Mix well. Add in shallots, curry leaves, green chillies and mix well. Add in tomatoes and cook that till it gets mushy. Add in ginger garlic paste and mix that well as well. Now add in spice powders and mix well.
    • Add the cooked chicken along with juices and mix well. Add in salt and coconut paste and mix well. Simmer this for 15 mins till oil separates on top. Add coriander leaves, curry leaves and mix well. Serve with rice.

    Video

    Notes

    • You can cook this dish in pressure cooker or regular pot. If using pressure cooker, the cooking time is less. If cooking in cooking pot, it takes more time.
    • Country chicken (nattu kozhi) takes more time to cook. So I cook in pressure cooker.
    • Small onions (shallots) add sweetness to the dish. You can use shallots of regular onions.
    • Roasted gram dal in coconut paste adds thickness to the gravy.
    • Once coconut paste is added, don't boil too vigorously else the coconut will curdle.

    Serving & Storage

    Leftover chicken kulambu can be stored in fridge and reheated on stove top when needed.
    Chicken Kulambu recipe is perfect to enjoy with some hot rice or some chapati. It can be had with Appam, Idiyappam and Kerala Parotta. Kuzhambu is usually served with rice, nool parotta, Tandoori roti, idli, dosa, idiyappam or ghee rice.

    Nutrition

    Serving: 1servings | Calories: 434kcal | Carbohydrates: 32g | Protein: 17g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 102mg | Potassium: 864mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1245IU | Vitamin C: 42mg | Calcium: 125mg | Iron: 4mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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