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Madras Chicken Curry – Kari Kuzhambu

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 30 mins
  • Yield: 4


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



Pressure Cooking 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 tablespoon Red chilli powder
  • 2 tablespoon Coriander powder
  • 1 teaspoon salt

For Tempering

  • 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 coconut ground into a paste with 1/2 cup of water
  • 34 coriander leaves, chopped fine


  1. 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.
  2. Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.
  3. Add the masala powders.
  4. Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.
  5. 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. Set aside.
  6. Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.
  7. 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.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Non Veg Curry, Side Dish
  • Cuisine: Tamilnadu, South Indian