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Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu)
Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu) is a traditional Indian recipe (from Tamil Nadu) for a classic curry of chicken with shallots and tomato in a lightly-spiced curry base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Kuzhambu (Usilampatti Kozhi Kuzhambu).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesIndian Recipes
From Usilampatti in the Madurai district of Tamil Nadu, this boneless lamb curry is similar to many of the ground coconut curries of south India - only without the coconut. The dry and arid land yields few coconuts, so poppy seeds are used instead. Still, it’s ideal with parotas and idiyappam or string hoppers.
Ingredients:
500g Chicken, cut into serving-sized peices
handful of Shallots/baby Onions, peeled
1 large Tomato
2 tbsp Cumin seeds
1 tbsp black peppercorns
1 tsp Turmeric powder
2 tbsp ground Coriander seeds
2 tbsp hot Chilli powder
4 tbsp Gingelly (sesame) Oil
1 tsp yellow mustard seeds
1 sprig Curry leaves
Method:
Heat 1/2 tbsp of the oil in a pan and use to fry the onions for 4 minutes. Add the tomatoes and cook for 4 minutes more.
Scrape into a bowl and set aside to cool. In the meantime, dry roast the cumin seeds and peppercorns for about 90 seconds, until aromatic.
Wet grind the onions, tomato, peppercorns, cumin seeds, turmeric powder, Chilli powder, Coriander powder to a smooth paste.
Heat 3 tbsp of oil in a pan. Add the chicken and salt and fry for 3 to 4 mins, until browned all over. Add the ground masala, curry leaves, water and allow it to cook for about 30 minutes, until the chicken is tender (top up the liquid with water as needed).
Heat the remaining 1/2 tbsp oil in a pan and add mustard seeds and curry leaves to it. Fry for about 2 minutes until the mustard seeds pop.
Add this tempering to the curry gravy.
Serve hot with steamed rice.
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