Chettinadu Kozhi Kuzhambu Recipe - Chettinadu Chicken Curry
Chettinadu Kozhi Kuzhambu Recipe is a spicy Chettinadu Chicken Curry made perefct for a Sunday afternoon meal .Pair it with some steaming hot rice and a side of fidh fry or pepper chicken and you are set.
Today’s recipe is Chettinadu kozhi kozhumbhu. This deliciously spicy chicken curry is packed with flavours and is sure to tickle your taste buds. You will love it. The quantity of spices mentioned can be adjusted to suit your spice levels. I love spicy curry, so I have mentioned the quantities as per my taste buds.
If you like this recipe, you can also try other Chettinad recipes such as
- 500 grams Chicken
- 1-1/2 cup Shallots , chopped
- 1 Tomatoes , chopped
- 2 sprig Curry leaves
- 1/2 teaspoon Fennel seeds (Saunf)
- 4 Dry Red Chillies
- 3 Green Chillies
- 1 tablespoon Ginger Garlic Paste
- 1/2 teaspoon Turmeric powder (Haldi) , + 1/2 teaspoon extra
- 1 teaspoon Fennel Powder , roasted
- 1 tablespoon Coriander Powder (Dhania)
- 2 tablespoon Red Chilli powder
- 1 teaspoon Black pepper powder
- 1/2 cup Tamarind Water
- Salt , to taste
- 3 tablespoon Oil
- Water , as required
- Coriander (Dhania) Leaves , chopped for garnish
How to make Chettinadu Kozhi Kuzhambu Recipe - Chettinadu Chicken Curry
To begin making the Chettinadu Kuzhambu recipe, clean the chicken thoroughly. Then add about 1/2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes. Then drain the turmeric water and marinate with little salt. This step of washing chicken in turmeric water will reduce the smell in the chicken.
In a wok/kadai, add oil on medium flame. First add finely chopped shallots and sauté till onions turn soft. Then add ginger garlic paste and cook till the raw smell of the paste is gone.
Add fennel seeds, curry leaves, dried red chilies, green chilies and continur to cook for another minute or so.
Add finely chopped tomatoes and cook till tomatoes turn soft and mushy.
Now add the marinated chicken and let it cook for 3 to 5 minutes.
Add all the spice powders, mix well. Cook for another 5 minutes.
Now add salt and about 1/2 cup water. Cover and cook until chicken is 3/4 cooked.
Now add tamarind juice, mix well and continue to cook on low flame for about 10 minutes.
Finally add chopped fresh coriander leaves and curry leaves. Turn off flame. Serve hot.