Chettinad Chicken Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Chicken Curry, but these spices are few ingredients commonly used in most of the Curries.
     If asked for one popular regional cuisine from South India, most of us would end up saying Chettinad Cuisine.  They have a skill of converting every meal into an elaborate venture, with varied dishes both Vegetarian and Non-vegetarian.  The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Few non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries, Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu all have found a special place in the mind of foodies around the world. Such is the speciality of Chettinad Cuisine. 
      Chettinad Cuisine is distinctly aromatic, spicy and has a sensible usage of unique spices.  The best part is the perfect blend of spices in perfect proportions.  It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that they are prepared with freshly ground (and sometimes fried) spices. This Chettinad Chicken Kuzhambu is an easy version cooked in a Pressure Cooker which yields soft & succulent meat pieces.  Also, the best part of this Curry is that the freshly ground Spices are fried in Oil which gives an extraordinary aroma and flavour to the Curry. It wouldn't be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time.


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Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45  Minutes


For a detailed GLOSSARY OF SPICES, Click here...
    

HOW TO COOK CHETTINAD CHICKEN KUZHAMBU

 

INGREDIENTS:

For Chettinad Spice Powder:

Coriander Seeds - 2 Tspn
Dry Red Chillies - 4-5 Nos.
Curry Leaves - 1 Sprig
Bay Leaf - 3 Leaves(small)
Star Anise - 1 Petal
Stone Flower(Kalpasi) - 3 Small Pieces
Kapok Buds (Marathi Moggu) - 1 Small Bud
Cinnamon(1" piece) - 1 No.
Clove - 2-3 Nos.
Cardamom - 2-3 Pods
Cumin Seeds - 1 Tspn
Fennel - 1/2 Tspn
Peppercorns - 1 Tspn

To Roast & Grind:

Grated Coconut - 1 Cup

For Chettinad Chicken Kuzhambu:

Oil - 3 Tbspn
Ginger Garlic Paste - 2 Tbspn
Onions - 2 Nos.
Tomatoes - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Chicken - 1 Kg
Curd - 1 Cup
Curry Leaves - 2 Sprigs
Salt - To Taste

For Garnishing:

Coriander Leaves - few

METHOD:

For Chettinad Spice Powder:

• Dry Roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
• First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
• Follow the suit by adding the spices in the order I have mentioned one by one and roast them.
• Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.
• Once all the spices are roasted, allow it to slightly cool down.
• Grind it into a fine powder and leave it aside.

To Roast & Grind:

• In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow in colour.
• Switch off the flame and allow it to cool down.
• Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Chicken Kuzhambu:

• Clean, Cut & wash Chicken into medium-sized pieces.
• Allow the chicken pieces to drain in a colander.
• Meanwhile, heat Oil in a Pressure Cooker.
• Let the flame be at low and add the ground 'Masala Powder' to the oil and fry it.
• Fry it on a very low flame until it turns fragrant.
• Add Ginger Garlic Paste and saute it until aromatic.
• Add finely chopped Onions and saute until onions turn translucent.
• Then add finely chopped Tomatoes and cook until it turns soft & cooked.
• Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until oil separates from the mix.
• Now, add Chicken Pieces, pour in 1 Cup of Curd/Yogurt along with a dash of Salt and mix well.
• Add enough water, cover the Pressure Cooker and place the Vent Cap.
• Cook on a high flame for a whistle, lower the flame and cook for another whistle.
• Now switch off the flame and wait until the pressure releases.
• Open the lid of the pressure cooker.
• Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for a Whistle on a high flame.
• Switch off the flame.
• Garnish Chettinad Chicken Kuzhambu with Coriander Leaves.
• Serve Chettinad Chicken Kuzhambu hot.
• This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chettinad Chicken Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,

NOTES:

• I have cooked this recipe in a Pressure Cooker.
• Can cook in your preferred method. 
• Adjust the cooking time to suit the meat you are using.
• This Chettinad Chicken Kuzhambu is a spicy Curry.
• Adjust the spices to suit your spice level.
• Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
• If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
• Fry them on a low flame.
• Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.