Meal Prep · South Indian
Chicken Kuzhambu
A spicy and aromatic South Indian chicken curry, perfect for a hearty meal.
Ingredients
Tap to check offMethod
Step-by-step- Marinate chicken with yogurt (if using), 1/2 tsp turmeric, and a pinch of salt for at least 15 minutes.
- Heat sesame oil in a large pot or Dutch oven over medium heat. Add mustard seeds and fenugreek seeds; let them splutter.
- Add curry leaves and chopped onions. Sauté until onions turn golden brown, about 7-8 minutes.
- Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant.
- Add tomato puree and cook until the oil separates from the mixture, stirring occasionally.
- Add the remaining turmeric powder, Madras curry powder, red chili powder, and coriander powder. Sauté for 2-3 minutes until the raw smell disappears.
- Add the marinated chicken pieces to the pot and mix well, coating them thoroughly with the मसाला (masala). Cook for 5-7 minutes until the chicken is lightly seared.
- Pour in water or chicken broth, bring to a simmer, then cover and cook for 15-20 minutes, or until chicken is tender.
- Stir in the thick coconut milk and salt to taste. Simmer for another 5 minutes without boiling to prevent curdling the coconut milk.
- Garnish with fresh coriander leaves and serve hot with rice, dosa, idli, or parotta.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 32 g |
| Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sodium | 450 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Kuzhambu in an airtight container in the refrigerator.
Freezer Up to 2 months
Freeze portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if it’s too thick. Microwave in 1-minute intervals, stirring in between.
Chef’s Corner
- For a richer flavor, toast the whole spices (mustard, fenugreek) lightly before adding them to the oil.
- Using bone-in chicken pieces can add more depth of flavor to the kuzhambu. Just adjust cooking time accordingly.
- If you prefer a thicker gravy, you can add 1 tablespoon of rice flour mixed with a little water during the last 10 minutes of simmering.
