South Indian Chicken Kulambu

Instructions

1. Prepare masala: Dry roast spices and coconut separately. Grind to a smooth paste with water.
2. Sauté base: Heat oil in a kadai. Add curry leaves and onions. Sauté until golden.
3. Add ginger-garlic paste and cook until raw smell fades.
4. Add chopped tomatoes, turmeric, salt, and cook until soft.
5. Add chicken pieces and sear for 5–7 minutes.
6. Mix in ground masala paste, chili powder, coriander powder, and garam masala.
7. Add water, cover, and simmer for 30–40 minutes until chicken is tender.
8. Simmer uncovered to thicken gravy. Adjust salt and spice.
9. Garnish with fresh coriander.

Serving Suggestions

• Serve with steamed rice, idli, dosa, or millets
• Add a side of kathirikai poriyal or keerai kootu for balance

Ingredients

• Chicken (bone-in) – 500g
• Onions – 2 medium, sliced
• Tomatoes – 2 medium, chopped
• Ginger-garlic paste – 1½ tbsp
• Curry leaves – 2 sprigs
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Coriander powder – 1½ tsp
• Garam masala – ½ tsp
• Salt – to taste
• Oil (preferably sesame) – 2 tbsp
• Water – 2 cups

For Masala Paste: (Dry roast and grind)

• Coriander seeds – 1 tbsp
• Cumin seeds – 1 tsp
• Black peppercorns – 1 tsp
• Fennel seeds – 1 tsp
• Cloves – 2
• Cinnamon – 1-inch stick
• Dry red chilies – 4–6
• Poppy seeds – 1 tsp
• Fresh coconut – ¼ cup
• Shallots or small onions – 6
• Garlic – 4 cloves
• Ginger – 1-inch piece