Chicken Curry/Kuzhambu

This chicken curry is a typical Tamilian dish, filled with strong south Indian flavors. It’s my sister’s recipe and her version is still the best-tasting. Whether you are nursing a cold, or want to keep warm, or just crave food that reminds you of home, this dish checks all of those boxes. It’s literally chicken soup for the soul. Enjoy!

Chicken Curry/Kuzhambu


Chicken – 1 kg
Yoghurt – 3 tbsp
Turmeric – 1/4 tsp

Cloves – 5
Cinnamon – 1-inch piece
Ginger – 3 tbsp
Garlic – 15 cloves
Black Peppercorns – 2 tbsp
Coriander seeds – 1 tbsp
Dry red chilli – 8
Onion – 1/2

Cloves – 5
Cinnamon – 1-inch piece
Cardamom – 4
Onion – 1, large-sized
Tomatoes – 2
Fresh Coriander – 1/2 cup

Salt to taste
Water – 1.5 cups approx



  • Cut the chicken into bite-size pieces and mix in the turmeric and yoghurt
  • Cover with cling film and keep refrigerated for at least a couple of hours or overnight (If you do not have time, marinate the chicken first and refrigerate until you need to add it to the dish)


Masala - Chicken Curry/Kuzhambu

  • In a pressure cooker, heat oil
  • Fry cloves and cinnamon for about 30 seconds before adding dry red chillies, chopped ginger and garlic
  • Fry for about half a minute and add coriander seeds and peppercorns
  • Add half an onion and fry till it begins to brown
  • Keep aside to cool 
  • Grind this masala to get a coarse mixture (Add 2 tablespoons of water if required while grinding)


  • In a pressure cooker, heat oil
  • Add cloves, cinnamon and elaichi
  • Fry for about 30 seconds before adding chopped onions
  • Fry the onions till it begins to turn golden brown
  • Add chopped tomatoes and fry for a couple more minutes
  • Then, add the ground masala and mix well
  • Add the chicken and salt to taste
  • Mix well and add enough water to cover the chicken (Keep in mind that the chicken will also release some water)
  • Pressure cook for 2 whistles
  • Once pressure releases, serve hot with white rice, chapathi or dosai
  • If there is too much water, cook on open flame till it reduces
  • Garnish with fresh coriander

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