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 curry Chicken chettinad Chicken gravy Pepper chicken Chicken kurma
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.
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.
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