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Spicy Kongunad kozhi Kuzhambu-Kulambu / Chicken Curry/Kurma

January 12, 2015 by Suguna Vinodh 132 Comments

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Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice |kannammacooks.com #korma #kurma #gravy #murg #curry #spicy #pepper #kuzhambu #kuzhambu #kozhi

Spicy Kongunad kozhi Kuzhambu-Kulambu / Chicken Curry/Kurma.

Easy recipe for South Indian Tamilnadu Kongunad style kozhi kuzhambu curry without coconut.-A sunday special. Serve with Rice or Roti/Chapati. With step by step pictures. Spicy Chicken kurma /Murg Korma.

The first time I ate chicken – kozhi Kuzhambu as a kid was at my aunt/my dad’s sisters place as my parents are vegetarian. We would visit my aunt once a month usually on Sundays. Sundays meant meat for lunch. Those days, in most of the homes in South India, meat was consumed only on Sundays. The men folk of the house would generally go and get the meat in the morning. The ladies of the house would start the ritual of grinding the masalas on the stone mortar just after breakfast. I would eagerly wait for lunch time as the whole house would start smelling like flavor town. This kozhi Kuzhambu curry takes me back to my childhood. Food is nothing but memories. This is my Aunt Sarasu Athamas Kozhi Kuzhambu recipe.

In the below picture, Sarasu athama can be seen decorating snack boxes for the grooms folks during my wedding at mid night. She was so tired that she could no longer sit that day. She is now 80. I pray to god to keep her in good health. Come with me and I will show you how to go to flavor town.

Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice |kannammacooks.com #korma #kurma #gravy #murg #curry #spicy #pepper #kuzhambu #kuzhambu #kozhi

Here is the video of the recipe:

This kozhi Kuzhambu recipe has one raw masala paste and one fried masala paste. So lets make them. Shall we?

Kozhi Kuzhambu Raw Masala Paste
You will need the following things for the raw masala paste. Grind everything as smooth as possible. You can add enough water while grinding to get the desired texture.

Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice-spice-paste

Kozhi Kuzhambu Fried Masala Paste

Heat oil in a pan and add in pepper, cumin seeds, curry leaves, coriander seeds and dry red chillies. Briefly roast for a minute in medium flame. Add in the onions and saute until the onions are slightly brown. Remove off heat. Empty the mixture in the pan to a bowl and let it cool slightly.

Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice-masala |kannammacooks.com #korma #kurma #gravy #murg #curry #spicy #pepper #kuzhambu #kuzhambu #kozhi

Take the empty pan and set on heat again. Do you see those brown bits sticking to the pan? Those are flavor bombs. De-glaze the pan by adding 1/2 cup of water and allowing it to boil for a couple of minutes. Scrape the pan while boiling to remove off all the caramelized bits. Add it to the fried mixture.

Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice-deglaze |kannammacooks.com #korma #kurma #gravy #murg #curry #spicy #pepper #kuzhambu #kuzhambu #kozhi

Grind the mixture to a very smooth paste. Add enough water while grinding to get a smooth paste.

Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice-ground-paste

Now lets start building the flavors. We need to peel and finely chop about half a cup of shallots. Heat oil in a pan and add in 3 sprigs of curry leaves and the shallots. Fry till nice and translucent.

Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice-shallot |kannammacooks.com #korma #kurma #gravy #murg #curry #spicy #pepper #kuzhambu #kuzhambu #kozhi

Add in the chopped tomatoes and turmeric and fry till the tomatoes are nicely cooked and juiced down.

Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice-tomato |kannammacooks.com #korma #kurma #gravy #murg #curry #spicy #pepper #kuzhambu #kuzhambu #kozhi

Once the tomatoes are cooked, add in both the ground masala paste (raw and fried). Add 2 cups of water or as necessary. Add in the chicken pieces with the bone. Reduce the flame to low and let it simmer on a low flame for 40 minutes. Oh yes. 40 minutes. Stir the curry every 10 minutes once so it doesn’t scorch at the bottom of the pan. Finally add in the salt. My aunt almost always added the salt only at the end for this curry. So I do the same. Now, don’t ask me why?

Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice-chicken |kannammacooks.com #korma #kurma #gravy #murg #curry #spicy #pepper #kuzhambu #kuzhambu #kozhi

After 40 minutes, Remove the pan from the heat and serve hot with rice.
Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice-sunday-special

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Tamilnadu-kongunadu-kozhi-kuzhambu-chicken-curry-gravy-for-rice |kannammacooks.com #korma #kurma #gravy #murg #curry #spicy #pepper #kuzhambu #kuzhambu #kozhi

Spicy Kongunad kozhi Kuzhambu / Chicken Curry/Kurma


★★★★★

4.7 from 35 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 30 mins
  • Yield: 4 persons 1x
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Description

Easy recipe for South Indian Tamilnadu Kongunad style kozhi kuzhambu curry without coconut.-A sunday special. Serve with Rice or Roti/Chapati. With step by step pictures. Spicy Chicken kurma /Murg Korma.


Ingredients

Scale

Raw Masala Paste:

  • 1 pod Garlic
  • 1 tablespoon Fennel Seeds
  • 1 inch Cinnamon
  • 2 Cloves
  • 3 teaspoon Poppy Seeds
  • 1 small piece 1 inch Ginger

Fried Paste

  • 1 tablespoon Oil
  • 1 tablespoon Pepper
  • 1/2 tablespoon Cumin seeds
  • 1 sprig Curry leaves
  • 1 tablespoon coriander seeds
  • 3 dry red chillies
  • 2 medium Onion, chopped

For the Gravy

  • 3 tablespoon Oil
  • 1/2 cup shallots
  • 3 sprigs curry leaves
  • 2 medium tomatoes, chopped
  • 1 teaspoon turmeric
  • 1.5 teaspoon salt
  • 1/2 kg chicken with bone

Instructions

Raw Masala Paste

  1. Grind everything as smooth as possible. You can add enough water while grinding to get the desired texture.

Fried Masala Paste

  1. Heat oil in a pan and add in pepper, cumin seeds, curry leaves, coriander seeds and dry red chillies. Briefly roast for a minute in medium flame. Add in the onions and saute until the onions are slightly brown. Remove off heat.
  2. Take the empty pan and set on heat again. De-glaze the pan by adding 1/2 cup of water and allowing it to boil for couple of minutes. Scrape the pan while boiling to remove off all the caramelized bits. Add it to the fried mixture.
  3. Grind the mixture to a very smooth paste. Add enough water while grinding to get a smooth paste.

For the gravy

  1. Heat oil in a pan and add in 3 sprigs of curry leaves and the shallots. Fry till nice and translucent.
  2. Add in the chopped tomatoes and turmeric and fry till the tomatoes are nicely cooked and juiced down.
  3. Once the tomatoes are cooked, add in both the ground masala paste. Add 2 cups of water or as necessary. Add in the chicken pieces with the bone. Reduce the flame to low and let it simmer on a low flame for 40 minutes. Oh yes. 40 minutes. Stir the curry every 10 minutes once so it doesn’t scorch at the bottom of the pan. Finally add in the salt.
  4. After 40 minutes, Remove the pan from the heat and serve hot with rice.
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Category: Main
  • Cuisine: South Indian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Tamizh says

    May 18, 2022 at 3:37 pm

    Dear Kannamma Akka

    There are two reasons why your blog is the best. First is your acumen in understanding what makes a recipe work. Second is your sincerity in explaining that exact same thing to everyone. Keep up the great work.

    I have tried this recipe and many many more recipes from your blog and they have all come out with excellent results for me.

    Thank you very much from the bottom of my heart.

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 19, 2022 at 11:29 pm

      Thank you so much. Means a lot.

      Reply
  2. Kavitha karthikeyan says

    March 14, 2022 at 9:40 pm

    Yummy one authentic taste of my hometown 😋 thanks for sharing

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 15, 2022 at 12:45 am

      Thank you!

      Reply
  3. Pattabiraman MP says

    March 8, 2022 at 5:38 pm

    Hello Ms.Suguna, It’s been more than 5 years since I started following your recipes. I have learnt cooking and become a pro now 😂. Thanks for the immaculate precision with minutes and quantity that you advise in your recipes, which has made a world of difference to people like me. This recipe was out of the world and very rich with ingredients, just like any other recipe of yours.

    Thanks for your service 🙏

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 9, 2022 at 12:03 am

      Thank you so much. Means a lot.

      Reply
  4. Sangeetha says

    April 11, 2021 at 11:25 pm

    Hello Kannamma/Suguna, Very authentic chicken Kulambu. I feel at hone looking at your recipes.. as my childhood favourite is pulusu vada and you have it on your list 😍

    Keep posting more

    Regards,
    Sangeetha

    Reply
    • Suguna Vinodh says

      April 14, 2021 at 9:20 pm

      Thank You 🙂

      Reply
  5. Bhanu says

    January 25, 2021 at 7:13 pm

    Thankyou for this recipe…it came out really well

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 28, 2021 at 1:26 am

      Thank you!

      Reply
  6. uma says

    October 31, 2020 at 5:28 am

    I tried this recipe today.. it is tasted so good without any coconut .. easy to do as well. Thanks for sharing

    Reply
    • Suguna Vinodh says

      October 31, 2020 at 11:19 am

      Thank you!

      Reply
  7. Sesh says

    September 20, 2020 at 11:54 pm

    Hi, Tried this recipe today. Wow. I couldn’t believe myself. I cooked chicken gravy for the first time. The result was mind blowing. Only because of your fool proof recipe I was able to make it. Thank you.

    Reply
    • Suguna Vinodh says

      September 21, 2020 at 12:57 pm

      Thank you.

      Reply
  8. Mythili says

    September 11, 2020 at 7:49 pm

    This recipe has got me so many accolades each time I make this for guests… I think this recipe is absolutely the best of all ur collections… Thanks so much for this marvel… Lots of love to u kannama

    Reply
    • Suguna Vinodh says

      September 11, 2020 at 10:52 pm

      Thank you so much!

      Reply
  9. Kay says

    June 2, 2020 at 12:02 pm

    It was really good. Thanks Kannama, During these difficult times, going through your website to cook a new variety is an energy booster.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 2, 2020 at 1:00 pm

      Thank you.

      Reply
  10. Meena Senthil says

    May 19, 2020 at 3:37 am

    Hi Sugna,

    the recipe was an instant hit with my family. It was delicious n yummy.

    Thank you for sharing the recipe, i did alter ur recipe by using cashews nuts, mint n cilantro n finally coconut paste.

    Reply
  11. PS says

    May 17, 2020 at 12:27 pm

    I may be able to guess as to you why you add the salt at the end…

    Colligative properties in Chemistry. Basically adding a solute (salt) to a solvent (liquid- curry) raises its boiling point, so if you added the salt earlier in the process, it would take longer to come to the boil.

    In the same way, if you’re cooking something and you realise the oil is too hot and it’s going to burn the spices, you add salt. It stops the oil from reaching its boiling point too quickly and thereby burning the spices.

    Some correct me if I’m wrong.

    ★★★★

    Reply
  12. VINOTHINI says

    August 25, 2019 at 3:20 pm

    Hello mam, whats the proportion for 2kg chicken

    Reply
  13. maria.K says

    May 31, 2019 at 2:22 pm

    hi, is your poppyseeds roasted ?

    Reply
    • Suguna Vinodh says

      May 31, 2019 at 2:40 pm

      No. Its not roasted.

      Reply
  14. Rachel says

    February 9, 2019 at 10:04 pm

    This was amazing!! I made it two days ago and my fiancé and I ate it two nights in a row for dinner. It was even better the second day. Also, you’re such a wonderful writer. I hope you decide to write a book (cookbook or otherwise!) someday!

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 10, 2019 at 4:44 pm

      Thank you so much. Glad you liked it.

      Reply
  15. Sughasini says

    October 28, 2018 at 8:04 am

    Hi Suguna Akka,
    Can we grind the raw masala and before adding water to it, can we add the fried masala and add water at once and grind all together as a single paste?

    Reply
    • LKD says

      March 27, 2020 at 1:18 am

      Hi, I tried this yesterday. It came out excellent. we all loved it. This reminded me of my grandmother. Thanks for sharing.

      ★★★★★

      Reply
  16. Nagendran Tm says

    August 13, 2018 at 12:58 pm

    What is the proportion for 1kg chicken?

    Reply
    • Karthik says

      October 23, 2018 at 4:21 pm

      I doubled everything it came out good.
      Although 6 teaspoons of poppy seeds made me sleep like a baby lol

      Reply
  17. Nagendran Tm says

    August 13, 2018 at 12:54 pm

    What is the proportion for 1kg chicken

    Reply
  18. AGILA says

    July 28, 2018 at 5:08 am

    Your receipes are too good .mutton ball receipe was an excellent one

    Reply
    • Suguna Vinodh says

      July 28, 2018 at 1:31 pm

      Thank you!

      Reply
  19. Karthik pillai says

    July 17, 2018 at 10:55 pm

    Tomorrow is potluck and I follow your receipts at home.. and wife loves it.. as she is a kanadiga…
    Mom always says being a best cook is an art.. and I am happy that I inherit that from her…
    I shall have this cooked for the team.. hope they love it….

    ★★★★

    Reply
    • Suguna Vinodh says

      July 18, 2018 at 11:46 am

      Thank you! Hope you all liked it!

      Reply
  20. Geetha says

    June 9, 2018 at 7:05 pm

    Really a scooper dooper style of making chicken curry. I was changed to this style and am doing dis same for nearly 1 yr.. it’s better to avoid coconut paste rather that v can do these style of cooking chicken was soo juicy to taste it. It was awsum that I had come out all dishes.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 9, 2018 at 8:14 pm

      Thank you!

      Reply
  21. Sindhu says

    April 24, 2018 at 3:18 pm

    Yummiest chicken I’ve ever made! Tried this for the first time and it was an instant hit! Relished it sooooo much! Thanks for the best ever recipie I ‘ve come across

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 25, 2018 at 10:04 pm

      Thank you so much. Glad that you liked the recipe!

      Reply
  22. Sheeba Paul says

    March 9, 2018 at 12:03 pm

    Hi Suguna,

    I really started liking most of ur recipes as it’s simple and tasty as well.
    Thanks for changing me to kongunadu style

    Thanks

    Sheeba Paul

    Reply
    • Suguna Vinodh says

      March 10, 2018 at 12:00 pm

      Thanks so much Sheeba!

      Reply
  23. Bhuvana says

    March 6, 2018 at 3:42 am

    Hi, Super recipe, My mother makes it this way. Raw paste especially . When I started cooking many of my friends/relatives were frying ginger garlic etc. so I also fried them. I think I will now try it raw. Thanks for posting this.

    Reply
    • Suguna Vinodh says

      March 6, 2018 at 10:38 pm

      Thank you so much!

      Reply
  24. Gayathri says

    February 7, 2018 at 10:27 pm

    After 40 mnts we need to add salt ah ?

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 7, 2018 at 10:47 pm

      YES!

      Reply
  25. Samantha Rai says

    October 27, 2017 at 2:04 am

    Hi
    How many pods in the garlic bulb? Since in the US we get big garlics I want to make sure its proportional.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 27, 2017 at 2:09 pm

      About 8-9 cloves of garlic

      Reply
  26. Suja says

    June 30, 2017 at 12:44 pm

    How did I missed to try this Kulambu, so long time. Today it came out super duper good!! Hugs to you, for sharing this wonderful recipe!! Thanks Again!
    Keep up your work with more recipes!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 30, 2017 at 7:47 pm

      Thank you!

      Reply
  27. Anis says

    May 29, 2017 at 4:28 am

    Akka
    mostly I following your recipes only
    All are damn good
    Akka pls pls pls
    Post more mutton recipes
    Bcz my husband loves mutton so much
    Pls akka

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 3, 2017 at 2:04 am

      Sure Anis.

      Reply
  28. Vishnupriya says

    May 20, 2017 at 12:44 pm

    Hi Suguna, tried the recipe. Turned out very well. The reason for adding salt in the end is to avoid overcooking the chicken coz we use raw spice mix…. salt will help cook the ingredients faster.

    Reply
  29. Navaneetha Krishnan Balraj says

    April 22, 2017 at 9:08 pm

    Hi,

    I made this today. It turned out to be little bit spicier than expected. So had to add few cups of coconut milk at the end. It was awesome! My kids had more than 4-6 dosas with this curry!
    One question – did you use chicken with skin or skinless?

    ★★★★

    Reply
    • Suguna Vinodh says

      April 24, 2017 at 1:53 pm

      I mostly use chicken with skin less. Really glad that the kids liked it. Please do adjust the spice levels according to what your family likes. If you have kids at home, its better to go easy on the chillies as they might be overwhelmed with the spice.

      Reply
  30. Tamil says

    March 4, 2017 at 12:09 pm

    Hi,

    I tried this recipe today. but unfortunately it little bitter taste and managed to add coconut milk. not sure what could be the reason?

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:48 am

      The gravy needs to simmer for a longtime so the masalas cook well. The bitterness is due to the masala being raw.

      Reply
  31. Devi says

    December 23, 2016 at 9:31 am

    This recipe is an awesome hit in my home. We are far away from home in US (we are from your Coimbatore same as you). My husband terribly misses his mothers chicken curry. This recipe is close to his mothers curry. We really cherished the dish. It really came well at the very first shot. Thanks for posting up awesome Tamilnadu style recipes. It helps us here “a lot”. 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 24, 2016 at 6:16 pm

      Thank you so much Devi!

      Reply
  32. Manju says

    November 13, 2016 at 8:50 am

    I jus want to get converted into NVian seein all your chicken kuzhambu posts!!! What can be best chicken veg substitute u think.. Please don tell nothing… 😀

    Reply
    • Suguna Vinodh says

      November 13, 2016 at 10:04 am

      Haha Manju! Sadly, the texture of chicken can be mimicked with Soya chunks but the flavor….of the meat and the broth, I doubt!

      Reply
  33. Kitcha says

    October 9, 2016 at 4:13 pm

    Came out well akka… My son loved it… Im Happy… Thanks…easy to follow by ur step by step pictures…

    Reply
    • Suguna Vinodh says

      October 10, 2016 at 12:53 pm

      Thank you so much Kitcha. Really glad that your son liked it. Happy Cooking!

      Reply
  34. Mahesh says

    September 29, 2016 at 4:43 am

    My boy friend is allergic to coconut so I have been looking for a tamil chicken curry recipe without coconut and this sounds delicious and perfect!

    ★★★★

    Reply
    • Suguna Vinodh says

      September 29, 2016 at 10:43 am

      Really….This is the first time I am hearing someone allergic to coconut. Sorry about your friend.

      Reply
  35. Preeti says

    August 16, 2016 at 1:06 am

    Hi! Made this for a lunch today. It was surprisingly easy to make, and had a very good aroma while cooking. I tempered the spice a bit as I had guests with kids. Next time plan to give the full blast!
    The gravy had a good consistency even without adding coconut, and the taste was also very good, though my friend and I thought it needed a bit of pulippu, so plan to add some imli water to it next time. Or would you suggest adding more tomatoes? This is my first recipe from your blog, but I loved your presentation and clear steps, so plan to try more recipes from here 🙂

    ★★★

    Reply
    • Suguna Vinodh says

      August 16, 2016 at 9:57 am

      Thank you so much Preeti. Really glad that you liked the recipe. You can add more tomatoes according to your liking for more sourness.

      Reply
  36. Durga Karthik says

    August 6, 2016 at 4:44 pm

    Hi , Thanks for sharing the recipe . i tried with Mock chicken. Came out well .

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 10:00 am

      Thank you so much.

      Reply
  37. Santhi says

    July 24, 2016 at 3:45 pm

    Hi Suguna, I have been following your blog albeit silently for some time now. Being a novice cook, I was afraid to try out anything. However yesterday tried the curry. It was easy with step step guide aided by photos. Turned out the well, however the spice level was low and a bit bland. Likely due to the dried chili that I used. I love the way you incorporate stories into each recipe which gives a very personal touch and a story behind them. Love the way you present your recipes. Thank you for the recipe and amazing blog.

    Reply
    • Suguna Vinodh says

      July 24, 2016 at 4:15 pm

      Thats so nice Santhi. Thanks for taking time to write to me. Really glad you liked it. I think you might be using byadagi or kashmiri chillies that are not very spicy.

      Reply
  38. Deep says

    May 28, 2016 at 7:48 pm

    Came out so good even my MIL appreciated it ! It is described in a simple manner and with the addition of pictures, makes it conveniently easy to follow for beginners like me, even though big recipes usually daunt me

    Reply
    • Suguna Vinodh says

      May 28, 2016 at 8:41 pm

      🙂 Thank You!

      Reply
  39. kicha says

    May 22, 2016 at 9:28 pm

    good recipe. have tried it and it was gr8…

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 22, 2016 at 9:40 pm

      Thank you kicha!

      Reply
  40. dr sharmeela says

    May 19, 2016 at 5:58 pm

    Hi,
    Thank u for all ur wonderful recipes.
    Got the perfect idli!!
    Admired ur concept behind d cooking.
    Made the spicy kozhi kulambu as said.
    Came out well.
    Each and every word written here is learner friendly.
    Keep on going…

    Reply
    • Suguna Vinodh says

      May 19, 2016 at 6:01 pm

      Thank you Dr.Sharmeela.

      Reply
  41. Ms Cynthia says

    May 13, 2016 at 6:53 pm

    Hello Kannamma
    You fill a void to women who have no aunts or mothers around to pass down such precious recipes. Thank you for enabling me in cooking my family such a beautiful meal.
    Lots of hugs and kisses to you and to aunt Sarasu. Bless u all

    Reply
    • Suguna Vinodh says

      May 13, 2016 at 8:00 pm

      Sending lots of love Cynthia. Happy Cooking!

      Reply
  42. Pal says

    May 9, 2016 at 11:24 am

    This turned out awesome! Didn’t have the curry leaves, but the chicken curry was flavourful and tasty nevertheless. It loved by all my dinner guests! (They were squabbling over who will take the leftovers for lunch the next day even before they finished their meal. Fortunately, I had made enough to fill 4 lunchboxes.) 🙂
    Was great to know the story behind the dish as well. Regards to your Aunt Sarasu athama. I will think of you both each time I make this dish!

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 9, 2016 at 1:31 pm

      That’s so nice to hear Pal! thanks for writing in!

      Reply
  43. Manmeet says

    April 30, 2016 at 6:36 pm

    Dear Chef
    Being from a Punjabi household living in Delhi, my maximum exposure to any Tamil Nadu or South Indian cuisine has been the humble Idly/Vada/Dosa-Sambhar or at max the Uttapam. With our Kitchens being dominated by Rajma-chawals, Chhole-Bhature,Dal Makhnis,Paneer Bhurjis and Stuffed Parathas, I’ve always fancied South Indian non-veg cuisine. And when I stumbled upon your lovely blog, I decided to give it a try. Brought it all ingredients and carefully followed the instructions & the resultant dish was superb. On the upper floors of our building a couple of families from Tiruvottiyor(Chennai) live. Believe me chef Suguna,when I was making the dish, the neighboring lady from Chennai knocked on the door and asked who is cooking as the dish has such wonderful lovely aroma of curry leaves and masala paste. She tasted it and was shocked to know a Punjabi guy has made it. On her recommendation, remade it with coconut paste. Everybody loved it and we had it with Puffy Bhaturas.

    Thanks for the lovely & real tasty recipe.
    Manmeet

    P.S: It is so heart-warming and jovial to see the pic of your loved ones you relate the recipe to. Makes so much of a difference, its like paying a respect and tribute.Very-very well written post.Long live your Aunt Sarasu Athama.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 30, 2016 at 11:08 pm

      Thank you so much Manmeet. Your message really made my day. I am so happy that you tried out my family’s recipe. Thank you and I will show this to my sarasu athama when I meet her!

      Reply
  44. Satyams says

    April 24, 2016 at 10:18 pm

    Made this last week and we all loved it. Followed the recipe to the T without any alterations and came out nice just as in the picture. However I was wondering whether would it taste still nice with bonelss chicken thighs as my son is not to keen on bone-in chicken. Please advise thanks 🙂

    Reply
    • Suguna Vinodh says

      April 25, 2016 at 12:37 am

      That’s so nice Satyams. The flavor from the bone is what makes the curry so tasty. It wont be very flavorful if its boneless. You can try removing the bones and add the meat alone once the curry is done if that might help!

      Reply
  45. Vengat says

    April 22, 2016 at 7:41 am

    Cooked this recipe today. I am new to cooking and I was translating the ingredient names to Tamil to find the right spice. I could have asked my wife to be sure, but I wanted it to be a surprise dish for the dinner. After the prep and during the cooking I sensed I got something wrong. When my wife came home, I found out I got all of it right except for the fennel, for some reason I matched it to the “OMUM”.

    Regardless the dish came out good, it is rich, has this strong and zippy taste from the “OMUM”. I will make this again with the right ingredient 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 22, 2016 at 9:30 am

      I am sorry you had confusion regarding the ingredients. Will add a glossary section soon!

      Reply
  46. Surya says

    March 26, 2016 at 5:59 pm

    Thank you so much for the recipe. I made it for lunch. It was yummy…

    ★★★★

    Reply
  47. archana narendran says

    March 14, 2016 at 2:47 am

    Hai
    I made this chicken kulambu recipe today afternoon lunch. My hubby liked it very much, and I too love it. I did the same recipient as it is but added salt while added the chicken itself. Thankyou for a nice recipie.

    Reply
  48. Priya says

    February 29, 2016 at 1:17 pm

    Salt dehydrates anything it’s added to which is probably why your aunt added it at the end. Thank you for the recipe! It reminds me of the traditional Christmas breakfasts of Dosa and Chicken Kozhambu we used to have growing up in India.

    Reply
  49. Manju says

    February 24, 2016 at 2:56 pm

    Thanks for the reply.

    Reply
  50. Manju says

    February 23, 2016 at 8:46 pm

    Hi Suguna
    Can we cook the gravy in pressure cooker.

    Reply
    • Suguna Vinodh says

      February 23, 2016 at 10:28 pm

      Sure. Go ahead.

      Reply
  51. s karthikeyan says

    December 31, 2015 at 5:49 pm

    Hi suguna, First of all wishing you a great year ahead.
    Recipe paathathe saapta maathiri irukku, I am karthikeyan, just an another tamilian in mumbai who got detached from home [particularly from veetu periyavanga traditional food] for professional reasons. Glad you shared the recipr, i ll try this on my own on 3.1.2016 with raja sir’s music on background. Thanks for sharing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 1, 2016 at 12:04 pm

      Thank you so much Karthikeyan. Let me know how it turns out.

      Reply
    • s karthikeyan says

      January 8, 2016 at 10:11 pm

      WOV , it was not a kozhi kuzhambu , it was kozhi Galaata , awesome ! it turned out well

      ★★★★★

      Reply
      • Suguna Vinodh says

        January 8, 2016 at 10:13 pm

        Thank you so much for writing in karthikeyan. Nice to know it turned out to be a kozhi Galaata 🙂

        Reply
  52. Rajesh says

    December 31, 2015 at 5:57 am

    Hi Suguna,

    Well chettinad and Bangalore …couldn’t quite make the connection…but great food and a cook with life is something I can connect to…thanks for this recipe..this reignited my taste buds…

    Cheers
    Rajesh

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 31, 2015 at 11:50 am

      I am from kongunad myself now settled in Bangalore. 🙂

      Reply
  53. Harini Nandhakumar says

    December 27, 2015 at 4:46 am

    Hi suguna….. tried ur kozhi kulambu today. it was so so so tasty and awesome. i usually make with coconut but always wanted to try without it. this recipe came out so very well and i have planned to do it often. thank u for this dish and god bless u and ur family.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 27, 2015 at 1:15 pm

      Thank you so much Harini. I am glad your family liked it.

      Reply
  54. sv says

    December 16, 2015 at 10:53 pm

    Hi,

    I really like your recipes and your blog. very neat! I just have one request, it would be super helpful if you wrote the serving size as well. I’m especially not very familiar with non veg cooking and constantly look for how many people it serves. 🙂

    Reply
    • Suguna Vinodh says

      December 16, 2015 at 11:09 pm

      Thanks for the suggestion. Will update the same sv.

      Reply
  55. Priya Sakthivel says

    December 6, 2015 at 7:33 pm

    Hey Kannamama,

    After eating stomach full of chicken kulambu with pepper rasam ( your recipe only) , I am here to pen down my comments- Awesome taste ..Yummy kulambu…Since I forgot to get big seeragam fennel seeds I used cumin seeds to prep that raw paste..I was totally not sure how the flavour wud come 🙁 But it was a hit 🙂

    Thanks much for the recipe:)
    Keep posting loads f recipes lik this !!! Thanks to your athai:)too

    PS:5 stars for both pepper rasam and chicken kulambu

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 7, 2015 at 1:07 pm

      Thank you so much for writing in. Really glad ma.

      Reply
  56. Ravi Lakshmikanthan says

    December 5, 2015 at 10:52 pm

    Your athamas Kodi kulambu receipe I tried today. It is awesome.

    Reply
    • Suguna Vinodh says

      December 6, 2015 at 4:10 am

      Thank You.

      Reply
  57. Sona says

    November 16, 2015 at 11:34 am

    Tried this Kuzambu today for lunch, was a big hit with my family. Thank you for the recipe. Btw, I am from CBE too 🙂

    Reply
    • Suguna Vinodh says

      November 16, 2015 at 12:01 pm

      Thank you Sona! CBE is the best!

      Reply
  58. Suresh murthy says

    October 18, 2015 at 5:33 pm

    Hi,
    With the wife away and the young lady clamouring for Chicken Gravy n Rice, your recipe came in most handy. Followed the recipe to the T ( except the salt) and it came out yummy. I had added the salt while I tossed in the chicken, and but for this variation stayed pretty true to the recipe. Chicken came out tender and well cooked and the aroma was mouth watering.
    I tossed in a few green peas also just to add that lil signature.
    Thanks for sharing this recipe. Evoked memories of my moms cooking too.

    Reply
    • Suguna Vinodh says

      October 21, 2015 at 11:10 am

      Hi Suresh, Thank you so much for writing in. I am absolutely thrilled that you remembered your mother. Isnt food all about memories? I am really happy that you guys enjoyed the curry.

      Reply
  59. Suga says

    September 20, 2015 at 1:23 pm

    I did this recipe today….it was very good…I have a doubt…even though I wash chicken many times and mix turmeric powder in chicken for more than half an hour…my husbands says he get that raw chicken smell while eating the chicken piece near the bone….don’t know how to get rid of that smell please help…

    ★★★★

    Reply
    • Suguna Vinodh says

      September 20, 2015 at 11:30 pm

      Hi Suga, The chicken should not usually smell if its fresh. May be you should try changing the place from where you buy.

      Reply
  60. Viji Senthil says

    September 14, 2015 at 12:32 pm

    Dear Madam, I made this kuzhambu for lunch, yesterday. The real taste and aroma of the masalas were too good. My husband and son really liked it. My son completed the kuzhambu sadham within 10 minutes. Usually he takes more than half an hour!! He likes rasam and curd rice than kuzhambu sadham generally. Can u give me a suggestion…at the end of 40 minutes, the chicken pieces were not cooked soft and as we add salt in the end its not absorbed well by the chicken. So, I boiled the kuzhambu for even more 15 minutes after that 40 minutes. And, we want recipe of the same kuzhambu as even thicker like a gravy with same taste. What changes shall I make for that?

    My son enjoyed the left over kuzhambu this morning with dosas….and I am going to….!!

    ★★★★

    Reply
    • Suguna Vinodh says

      September 14, 2015 at 1:39 pm

      Thank you so much Viji! The chicken not cooking after 40 minutes is kind of strange to me.

      Reply
    • Viji Senthil says

      September 16, 2015 at 12:03 am

      I kept the stove totally simmer for all the 40 minutes. Is it wrong?

      Reply
      • Suguna Vinodh says

        September 16, 2015 at 12:07 am

        No Viji, you did the right thing, may be the problem is with the chicken. Old chicken may be.

        Reply
    • Sharon says

      September 29, 2015 at 1:38 pm

      Viji, you may have added too much water at the beginning thats why the chicken seemed to be not as much cooked as you would have liked. Usually, its better to cook the chicken for a while in the masalas before so that the masala is coated and absorbed into the chicken. Later on you could add water for the required consistency

      Reply
    • Prasanna Kumar says

      November 10, 2015 at 2:41 pm

      If the gravy is too acidic, the chicken will not cook even if simmered for a long time. Change the type of tomatoes added or add less of what you have.

      Reply
  61. Pushpa says

    July 7, 2015 at 11:01 pm

    Can we add coconut at the end?

    Reply
    • Suguna Vinodh says

      July 7, 2015 at 11:23 pm

      Hi Pushpa, this kurma does not need coconut. But if you like, you can add some coconut milk at the end.

      Reply
  62. Shardha says

    June 10, 2015 at 3:48 pm

    Hello Kannamma,

    Would you also have pepper chicken / mushroom dry and gravy style reciepes that you could share pl?

    Reply
    • suguna vinodh says

      June 10, 2015 at 5:15 pm

      Here you go!
      Mushroom Pepper Fry – Kalan Milagu Varuval
      http://kannammacooks.com/mushroom-pepper-fry-kalan-milagu-varuval/
      Matar Mushroom Masala
      http://kannammacooks.com/matar-mushroom-masala/

      Reply
  63. Athi says

    May 31, 2015 at 1:41 pm

    Hi Suguna,
    Tried your chicken gravy for lunch today,it came out very well.
    Thanks for your aunty too for sharing us with the recipe.

    Reply
    • suguna vinodh says

      May 31, 2015 at 3:48 pm

      Thank You!

      Reply
  64. Pavithra says

    May 1, 2015 at 4:27 am

    Hello there.. I came across your website yesterday & I tried this chicken kulambu recepie.. It came out well & everyone loved it @ my house!! I usually make chicken kulambu with coconut & I thought kulambu without coconut would taste bad… But I am very impressed with your recepie, decided to try more recepies from this site soon! I love the fact that you post your loved ones pic in the site relating them to the recepie you post 🙂

    ★★★★★

    Reply
    • suguna vinodh says

      May 1, 2015 at 12:27 pm

      Thank you soooooo much Pavithra.

      Reply
  65. poornima says

    January 24, 2015 at 7:54 pm

    Hi suguna.i tried so many chicken curries.bt am nt satisfied.bcoz its only gud fr idli,dosa n chapati only.its nt gud fr rice.in ur recipe u used poppy seeds.bt i cant bring poppy seeds here.so wat we ll use instead of poppy seeds.cashew only s ok fr tat?thanks.

    Reply
    • suguna vinodh says

      January 25, 2015 at 2:47 am

      Sure. Cashewnut should work equally good Poornima! Let me know how it turns out.

      Reply
      • poornima says

        January 26, 2015 at 9:25 am

        Hi suguna.chicken curry s very tasty n gud fr rice also.photo clicks very nice n clear.thanks fr ur reply.post non veg recipes more n veg curries also.

        ★★★★

        Reply
        • suguna vinodh says

          January 26, 2015 at 1:58 pm

          I am so glad to hear it came out well. Thanks for writing in. Really appreciate it. Sure will post more in the coming days!

          Reply
  66. suguna vinodh says

    January 23, 2015 at 9:43 pm

    🙂

    ★★★★★

    Reply
    • Geetha says

      August 16, 2020 at 4:09 am

      Hi Suguna, Thanks for the recipe. I’ve tried this recipe with lemon juice and coconut paste at the end. It came out really good. Thanks.

      ★★★★★

      Reply
      • Suguna Vinodh says

        August 16, 2020 at 5:25 pm

        Thank you so much. Glad you liked the recipe.

        Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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