Chicken Kulambu is a traditional and popular South Indian curry. Chicken Kulambu can be made easily either in one pot or pressure cooker. Chicken Kulambu or Kuzhambu is so flavorful and tasty making it perfect to pair up with rice, idli, dosa or roti. Learn to make Chicken Kulambu with step by step pictures and video.
Chicken Kulambu is a flavorful and tasty curry and can be made in one pot or in pressure cooker. Either ways it is easy but pressure cooker method is quick but taste wise open pot method is best. So when I have time I always prefer open pot method. Do try and enjoy!
About Chicken Kulambu
Chicken Kulambu is a spicy and popular South Indian curry made by cooking chicken with onion, tomato, ginger, garlic, coconut, spice powders, , spices and herbs. This chicken kulambu makes the family come for more for its taste.
Spicy and flavorful chicken kulambu is easy and quick to make. This kulambu is a basic recipe but you can tweak in your variations. Here in kongunadu we make a version of kulambu which is very watery called as thanni kulambu will share the recipe later. This chicken kulambu is thickened with coconut paste and spice powers.
This Chicken Kulambu is spicy and flavorful perfect to enjoy with some hot rice or phulka. This Chicken curry is one of the most popular recipes here in this space, it is our family recipe passed on to me by amma. You can use this same recipe to make mutton kulambu too.
Chicken Kulambu Video
You can make this kulambu in pressure cooker or open pot method. Just dump in all the ingredients, saute well and your chicken curry is ready in minutes.
I usually make this chicken kulambu to pair with rice for lunch and have the leftover with chapathi for dinner. Vegetarians I have you covered too you can use this recipe with potatoes, mushroom, paneer, channa, baby corn etc.
Chicken Kulambu can be served with rice, roti, parotta, poori, chapathi, etc. It serves well with plain steamed rice and pulao too.
Similar Recipes
Chicken Kuzhambu Ingredients
- Chicken – Use broiler chicken that is cut into small pieces. If using country chicken also known as naatu kozhi chicken pressure cook for 3-4 whistles.
- Tempering – Aromatic whole spices like cinnamon, cloves, cardamom, bay leaf and fennel seeds along with curry leaves are added for tempering.
- Ginger garlic paste – Ginger garlic paste is a must for any non veg dish. It adds aroma and flavor.
- Onion & Tomato – Big onion and juicy tomatoes are used. Additionally you can use 6 shallots along with big onion.
- Spice powders – Turmeric powder, Red chili powder, Coriander powder, Garam masala powder, Cumin powders are added for flavor and thickness which it gives to the curry.
- Coconut paste – Fresh grated coconut or cut pieces are added with other ingredients like pepper, fennel seeds, cashews and grind to a fine paste. This when added makes the curry thick.
- Garnish – A lavish sprinkle of coriander leaves is added at the final stage.
How to make Chicken Kuzhambu Step by Step
1.Add 1/2 cup coconut along with 1 teaspoon fennel seeds, 1 teaspoon black pepper, 6 cashews, little water.
2.Add to a mixer and grind it to a semi fine paste. Set it aside.
3.To a large pot : heat 2 tablespoon oil – add 1 small bay leaf, two 1/2 inch cinnamon, 2 cloves, 2 cardamom, 1 teaspoon fennel seeds and a sprig of curry leaves. You can add 2 small green chilies if you want it more spicy.
4.Now add 2 medium sized onion(finely chopped) along with 1 tablespoon ginger garlic paste, salt to taste.
5.Saute until transparent.
6.Now add 2 medium sized tomatoes.
7.Saute until mushy and raw smell leaves. You can cook covered to make it fast.
8.Add 1 tablespoon chili powder, 1/4 teaspoon turmeric powder, 2 tablespoon coriander powder, 1 teaspoon cumin powder and 1 teaspoon garam masala powder.
9.Saute for a minute.
10.Add 500 grams chicken cleaned.
11.Saute for at least 7-10 minutes in medium flame. This is the most important step so don’t skip it.
12.Add 2 and 1/2 cups water to it and let it start to boil.
13.Cook covered for 20-25 minutes or until chicken turns soft.
14.Open and check by cutting with a spoon.
15.Add prepared coconut paste along with 1/2 cup rinsed water.
16.Mix it well.
17.Let it boil for 7-10 minutes.
18.Add 2 tablespoon coriander leaves.
19.Mix it well and switch off.
Chicken Kuzhambu is ready!
Expert Tips
- Small onions can be added along with big onion. If adding small onion or shallots add around 10 small onion.
- You can cook this dish in pressure cooker or one pot. If using pressure cooker, leave 2 whistles for broiler chicken and 4 whistles for country chicken.
- You can add 2 teaspoon roasted gram dal along with coconut to grind which makes the kulambu more thick.
- Once coconut paste is added, just boil for 7-10 minutes or until oil floats on top.
- You can add 2 small potatoes cut into big pieces. Add it half way when chicken is cooking.
Serving & Storage
Chicken Kulambu serves well with roti, rice, parotta, chapathi, pulao etc. This Chicken Kulambu keeps well in fridge for about 2 days.
FAQS
1.How to thicken chicken kulambu?
Adding coconut along with cashews, roasted gram dal paste makes the kulambu thick. You can even add 1 teaspoon rice four mixed with water to thicken the curry.
2.What is the trick for a tasty chicken kulambu?
Saute the raw chicken well at least for 10 minutes before proceeding to next step. This makes the chicken kulambu more flavorful and tasty.
3.How to make chicken kulambu more spicy?
Add 2 green chilies along with tempering items if you want to make chicken kulambu more spicy.
If you have any more questions about this Chicken Kulambu Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chicken Kulambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chicken Kulambu Recipe | Chicken Kuzhambu Recipe
Ingredients
- 500 grams chicken
- 2 medium sized onion chopped finely
- 2 medium sized tomatoes chopped roughly
- 1 tablespoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1 tablespoon chili powder
- 2 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 2 tablespoon coriander leaves
- salt to taste
- water as needed
For grinding
- 1/2 cup coconut
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 6 cashews
- water as needed
For tempering
- 2 tablespoon oil
- 1 small bay leaf
- two 1/2 inch cinnamon
- 1 teaspoon fennel seeds
- 2 cloves
- 2 cardamom
- a sprig curry leaves
Instructions
- Add 1/2 cup coconut along with 1 teaspoon fennel seeds, 1 teaspoon black pepper, 6 cashews, little water.
- Add to a mixer and grind it to a semi fine paste. Set it aside.
- To a large pot : heat 2 tablespoon oil – add 1 small bay leaf, two 1/2 inch cinnamon, 2 cloves, 2 cardamom, 1 teaspoon fennel seeds and a sprig of curry leaves. You can add 2 small green chilies if you want it more spicy.
- Now add 2 medium sized onion(finely chopped) along with 1 tablespoon ginger garlic paste, salt to taste.
- Saute until transparent.
- Now add 2 medium sized tomatoes.
- Saute until mushy and raw smell leaves. You can cook covered to make it fast.
- Add 1 tablespoon chili powder, 1/4 teaspoon turmeric powder, 2 tablespoon coriander powder, 1 teaspoon cumin powder and 1 teaspoon garam masala powder.
- Saute for a minute.
- Add 500 grams chicken cleaned.
- Saute for at least 7-10 minutes in medium flame. This is the most important step so don’t skip it.
- Add 2 and 1/2 cups water to it and let it start to boil.
- Cook covered for 20-25 minutes or until chicken turns soft.
- Open and check by cutting with a spoon.
- Add prepared coconut paste along with 1/2 cup rinsed water.
- Mix it well.
- Let it boil for 7-10 minutes.
- Add 2 tablespoon coriander leaves.
- Mix it well and switch off.
Video
Notes
- Small onions can be added along with big onion. If adding small onion or shallots add around 10 small onion.
- You can cook this dish in pressure cooker or one pot. If using pressure cooker, leave 2 whistles for broiler chicken and 4 whistles for country chicken.
- You can add 2 teaspoon roasted gram dal along with coconut to grind which makes the kulambu more thick.
- Once coconut paste is added, just boil for 7-10 minutes or until oil floats on top.
- You can add 2 small potatoes cut into big pieces. Add it half way when chicken is cooking.
Reshmi Mahesh
Chicken kuzhambu looks very tempting…Love with chapathi…Loved the curry bucket…cute…
Paaka Shaale
That is indeed a very cute bucket!!! The curry looks very tempting. Great photography as usual 🙂
Ramya Bala
Chicken curry looks gr8 🙂 My chicken curry also has almost the same ingredients, except for that cashews..I add pottukadalai or sometimes only poppy seed for the thickness 🙂
ANU
wow luv the cute bucket..that holds this awesome chicken curry! impressive 🙂
Shabitha Karthikeyan
Cute bucket Sharmi. Gravy looks very tempting !! Super clicks !!
runnergirlinthekitchen.blogspot.com
A bucket full of delicious goodness..mouthwatering!
Madhu Pravin
Haribhavanam serves authentic chettinad dish n I jus love the Kal Dosai they serve there 🙂 one of my fav hangouts 🙂 yummy chicken kuzhambu n mouth-watering 🙂 lemme try n let u know 🙂
Valarmathi Sanjeev
These type of props are great for indian food photography. Looks cute and the dish looks absolutely delicious.
Priya
Mouthwatering here, wat a terrific and super tempting dish..
Nalini's Kitchen
Cute looking bucket,nice prop to take food picture.The chicken kulambhu looks tempting,we do make it almost the same way but use poppy seeds instead of pottukadalai…
Suja Manoj
Yummy chicken curry,so tempting and cute buckets..
M D
Beautiful pics Sharmi!
Abraham Chacko
Yummy chicken curry
Sangeetha
Very delicious chicken curry, i too make it almost the same way except the addition of cashew nuts, n also i add few chopped mint leaves before pressure cook…but it looks so tempting n yummy thru your camera/pictures 🙂 very nice bucket, i am also eagerly waiting for our VISA extension result, if negative will be more happy in one way that i can buy whichever props/things i need for my food photography…really i envy your style,props,pics :))
Mélange
This Kuzhambu looks extremely delicious.I think addition of pottukadalai and all is something new to me..looks rich and authentic..
Supriya's Rasoi
Shrami the presentation is so nice. The curry looks very tempting.
manjooo
Yummmm…as usual nice clicks!!!
Unknown
Dear sharmilee akka
I made it yesterday.waw turned out great.
What a surprise my dad he gave me good comment.There is no leftover akka as usually it happens.
Every one in my family apperiated me.
All because of god and u akka.
Though the preparation was little long,it was nice.i got confident after putting on the pressure.
Thank u akka.
Regards,
Mymoon
Rathipriya Surendhar
Hi Sharmi,
I did chicken curry yesterday night for dinner. Just followed the above steps..it came out really well as usual..thanks for the recipe 🙂
Dhans
I tried today and it came good. Thanks for sharing the recipe
Archana Shekar
hi sharmi i tried your chicken kozhmbu it came out very well me and husband liked it very much do keep posting more tasty recipes
Archana Shekar
hi tried ur recipe cam eout very well my husband liked it do keep posting more tasty recipes
Shobana Vijay
Interesting …texture looks great dear.I never add chutney deal for grinding
Shobas Delight
Krithika Premkumar
Mrs.sharmi… i just saw this chicken kuzhambu recipie.i am going to try it today… thanks for the recipie.
Jaya
I made this recipe today. loved it and so easy to make.
Megella
This kuzhambu was some what different from any other chicken kuzhambu I had tried, my family loved it and me too, added potatoes since kids love it. The coriander leaves added to the aroma….and surely will make it again. Thumbs Up !
baskar
sharmi good day
you not mention when to add the grinded paste ?
SHARMILEE J
Check step4..I have mentioned to add the coconut paste
naveen m
Thanks
naveen m
Hi mam:-)
We r bachelors living seperate from home..wenever we r cookin we used to cal mom n ask each n everything but nowadays not lyk dat coz ur blog made everything simple. Really thanks a lot mam
cindrella in form
Asusal mouthwatering recipe
I have become a great fan of u
vidya jayraj
I just tried out your chicken curry recipe. It came out so delicious. For a very long time I was searching for a good recipe. Today I finally found it. Thank you so much. God bless
Noreen Juanita
Dear Sharmi, I think its high time I thanked u for coming to my rescue and making me believe tat I too can cook. I used to be a disaster in the kitchen but now I ve greatly improved. I wud surely say u are an angel in disguise. Nd yes the chicken Kuzhambu was a sooper dooper hit 🙂 God bless. Keep rocking 🙂
collins
I tried this recepie. It was really delicious. Thanks for sharing 🙂
Savita
Hi Ms Sharmilee ur recipe says small onions 10 no. But ubhv not mentioned where to add them can u pls guide…
Sharmilee J
kindly check step2 pic
Savita
Hi Sharmilee,
U have mentioned Small Onions no. pls guide as to where to add them.
Sharmilee J
Add it along with big onions itself in step2