Madras Chicken Curry – Kari Kuzhambu

Name: Madras Chicken Curry - Kari Kuzhambu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Tamilnadu
Ingredients: 1/2 kg chicken with bone; 2 tomatoes; 10 cloves garlic; 2 inch piece ginger, peeled; 1 medium sized onion, finely chopped; 1/2 teaspoon turmeric powder; 1/2 tablespoon red chilli powder; 1 tablespoon coriander powder; 1 teaspoon salt; 2 tablespoon peanut oil; 1/2 tablespoon fennel seeds; 3 cloves; 3 cardamom; 2 inch piece cinnamon; 3 sprigs curry leaves; 6 green chillies; 4 tablespoons fresh shredded coconut ground into a paste with 1/2 cup of water; 3 sprigs coriander leaves, chopped fine

July 29, 2015 by Suguna Vinodh 84 Comments

Jump to Recipe·Print Recipe

Tamilnadu style kozhi kari kuzhambu for idli and dosa. Recipe for Madras Chicken Curry with coconut. Easy and simple recipe with step by step pictures.

Madras Chicken Curry / Tamilnadu style Madras Kari Kuzhambu and idli is my all time favorite breakfast dish. When I used to stay in Manju Aunties place during college days, she made idli and Chicken Kari Kuzhambu on ALL Sunday mornings. This is one of my best food memories ever. She would keep 2 idlis on the plate and pour a lot of this curry on the side. We would have finished the entire big pot of chicken curry when the breakfast was over. Uncle used to say “ரெண்டு இட்லிக்கு ஒரு குண்டா குழம்பு சாபிடற ஆளு நீங்க தான். நானும் தான்.” (We are the only ones who finish one big pot of curry for just 2 idlis). Even now when I go to Chennai, I ask her to make this for breakfast. We all would sit down ( sans the dining table) and talk until lunch after a superb idli and chicken curry breakfast.

This is a very very easy recipe and can be put together in 30 minutes. Here is how to do an awesome Madras Chicken Curry – Kari Kuzhambu.

Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.

Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.

The masala powders for this recipe include turmeric powder, chilli powder and coriander powder. I added 1/2 teaspoon turmeric powder, 1/2 tablespoon chilli powder and 1 tablespoon coriander powder. So do not change this ratio.

Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.

Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally.

Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.

Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.

Serve hot with idli or dosai. There is no better way to start your day!