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.
If you like a and authentic chicken curry, here are a few more recipes to try:
International & UK Orders
- 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
- 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.