Chicken Kuzhambu is a flavorful South Indian curry made with tender chicken pieces cooked in a tangy and spicy gravy. This traditional dish features a blend of aromatic spices, including mustard seeds, fenugreek seeds, and tamarind extract, creating a rich and satisfying flavor profile. Often served with rice or roti, Chicken Kuzhambu is a popular choice for a hearty and delicious meal in South Indian cuisine..
Here’s a basic recipe for Chicken Kuzhambu:
Ingredients:
- 500g chicken, cleaned and cut into pieces
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons coriander powder
- Salt to taste
- 1 cup tamarind extract (made by soaking a small lemon-sized ball of tamarind in water and extracting the pulp)
- Fresh coriander leaves for garnish
Instructions:
- Heat oil in a pan or kadai. Add mustard seeds and fenugreek seeds and let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add red chili powder, turmeric powder, and coriander powder. Mix well and cook for a couple of minutes until the raw smell of the spices goes away.
- Add the cleaned chicken pieces to the pan and mix well with the masala.
- Cook the chicken for 5-7 minutes until it turns white on the outside.
- Pour in the tamarind extract and add salt to taste. Mix well.
- Cover the pan and let the chicken cook on low to medium heat for about 20-25 minutes until it is cooked through and the gravy thickens.
- Once the chicken is cooked, garnish with fresh coriander leaves.
- Serve hot with rice or roti.
Note: You can adjust the spice levels according to your taste preference. You can also add curry leaves for added flavor if available. Enjoy your Chicken Kuzhambu!
