Spicy Chettinadu Chicken Curry (Kozhi Kuzhambu) Recipe

Chettinadu Kozhi Kuzhambu Recipe – Chettinadu Chicken Curry

This Chettinadu Kozhi Kuzhambu, also known as Chettinadu Chicken Curry, is a mouthwatering dish that hails from the southern region of India, known for its rich, aromatic, and spicy flavors. The combination of various spices such as fennel, coriander, and tamarind creates an explosion of taste that will captivate your taste buds with every bite. Perfect for those who love a hearty and spicy chicken curry, this recipe is a feast for the senses. The amount of spice used can be adjusted to suit your preference, so feel free to dial it down or ramp it up depending on your heat tolerance.

Cuisine: Chettinad

Course: Dinner

Diet: Non-Vegetarian

Ingredients

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Serves: 4-5 people

Instructions

1. Preparing the Chicken:
   Begin by thoroughly cleaning the chicken. In a bowl, add 1/2 teaspoon turmeric powder to the chicken along with enough water to fully immerse it. Let the chicken soak in this turmeric water for about 10 minutes to reduce any raw smell. After 10 minutes, drain the turmeric water and marinate the chicken with a pinch of salt. Set aside.

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2. Sautéing the Aromatics:
   Heat 3 tablespoons of oil in a wok or kadai over medium heat. Add the finely chopped shallots and sauté them until they turn soft and translucent. Stir in the ginger garlic paste and cook for a minute or two until the raw smell dissipates.

3. Adding Spices:
   To the wok, add 1/2 teaspoon of fennel seeds, curry leaves, dry red chilies, and green chilies. Continue to cook for an additional minute, allowing the spices to infuse the oil.

4. Cooking the Tomatoes:
   Add the finely chopped tomatoes to the pan and cook them until they become soft and mushy. This will help in forming a thick gravy base.

5. Cooking the Chicken:
   Now, add the marinated chicken to the pan and sauté it for about 3-5 minutes. This helps the chicken absorb the flavors of the spices and aromatics.

6. Adding the Spices:
   Sprinkle in the fennel powder, coriander powder, red chili powder, and black pepper powder. Stir well to combine the spices with the chicken. Let the mixture cook for another 5 minutes, allowing the spices to blend and coat the chicken.

7. Simmering the Curry:
   Add salt to taste, along with about 1/2 cup of water. Cover the pan and cook the chicken until it is about 3/4 cooked, approximately 10 minutes. If needed, add a little more water to ensure the curry does not dry out.

8. Finishing the Curry:
   Once the chicken is partially cooked, add the tamarind water and stir well. Let the curry simmer on low heat for another 10 minutes, allowing the flavors to meld together.

9. Garnishing:
   Once the curry is fully cooked, turn off the flame and garnish with freshly chopped coriander leaves and curry leaves for a burst of freshness.

10. Serving:
    Serve the Chettinadu Kozhi Kuzhambu hot, accompanied by steamed rice or parathas. For a complete Chettinadu meal, serve it alongside a Spicy Chettinad Fish Fry for an authentic experience.

Tips and Variations

• Spice Level: The amount of red chili powder and green chilies can be adjusted based on your spice tolerance. If you prefer a milder version, reduce the number of dry red chilies and green chilies.

• Tamarind Water: Fresh tamarind can be soaked in warm water and strained to extract tamarind juice. You can also use store-bought tamarind paste diluted with water as a substitute.

• Serving Suggestions: This curry goes exceptionally well with steamed rice, dosa, or idiyappam. You can also serve it with flatbreads like chapati or naan for a fulfilling meal.

• Storage: Leftover Chettinadu Kozhi Kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

Enjoy the bold flavors of Chettinadu Kozhi Kuzhambu, a chicken curry that’s full of personality and perfect for a cozy dinner!