This authentic chicken curry recipe is one to put on your ‘must try’ list!
Like so many of my curry recipes, I was sent this one by email from a reader of my blog who lives in southern India. This is her family’s favourite chicken curry which she serves with dosas. You could of course serve it with rice or naans but as I was making dosas for my family today, I decided to give it a go. Here’s my dosa recipe.
We weren’t disappointed. Kuzhambu chicken curry is amazing. She adds a handful of chopped green chillies to her original recipe but as I was making this for the kids, I left them out. The alternative was for me to be left with all the curry which wouldn’t be very healthy as I would eat it all. 🙂
Kuzhambu chicken curry is quite similar to other curry recipes I’ve tried from that region but she also sent me a curry powder recipe that needs to be used. You will need to prepare it first. Make a batch or even double the recipe as it could be used whenever garam masala or curry powder are asked for in a recipe.
For extra flavour, top the simmering curry with my fragrant spice stock. Here’s how to make it.
Start by infusing the bay leaves, curry leaves and spice in the ghee.
Add the onions and fry for about five minutes until soft and translucent.
Add the curry powder, garlic and ginger paste and tomatoes and stir to combine.
Stir in the chicken and cook about 50% through.
If you like a and authentic chicken curry, here are a few more recipes to try:
Sri Lankan Black Pepper Chicken Curry
Chicken Curry with Coconut Milk
Simple Chicken Curry (no coconut in this one but you can add coconut milk to taste.)
Chicken Drumstick Curry
Top with the coconut milk and just enough water or stock to cover.
Simmer for about a half hour. Cover and let sit for about 10 minutes before serving. All done!
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How To Make Kuzhambu Chicken Curry
Ingredients
- 3 tablespoons ghee
- ½ teaspoon mustard seeds
- 2 bay leaves
- 1 cinnamon stick
- 20 fresh or frozen curry leaves
- 6 chicken breasts or thighs cut into thin slices as shown
- 2 onions – finely chopped
- 3 green chillies - finely chopped
- A pinch of turmeric
- 4 tablespoons south Indian curry powder
- 1 large tomato – diced
- 2 tablespoons garlic and ginger paste
- 400ml coconut milk
- Water or fragrant spice stock
- Salt and pepper to taste
Instructions
- Melt the ghee over medium high heat and then toss in the mustard seeds, curry leaves, bay leaves and cinnamon stick.
- When the mustard seeds begin to pop, add the chopped onions and fry until translucent and soft.
- Add the turmeric and curry powder along with the tomato, chillies and garlic and ginger paste.
- Bring this all to a good sizzle and then dump in your chicken pieces.
- Stir it all up to combine and pour in the coconut milk and just enough water or spice stock cover the chicken.
- Simmer for about 30 minutes, check for seasoning and add salt and pepper to taste.
- You can serve immediately or cover and let it sit for about another half hour.
Sab
Monday 19th of September 2022
Many thanks again Dan for yet another top curry you don't see at your local take away. Kuzhambu Chicken Curry with Stir-fried Cabbage and Coconut from Kerala, Yum Yum! Regards from Cornwall Sab
Dan Toombs
Friday 23rd of September 2022
Great you are enjoying all my recipes! Dan
plasterers bristol
Thursday 22nd of October 2015
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon