Chicken kuzhambu recipe, Kodi pulusu, Kozhi kuzhambu

Chicken kuzhambu/Kozhi kuzhambu/ Kodi pulusu is a thick gravy prepared with chicken pieces and masala. This kuzhambu can be prepared with coconut or without coconut. So I made this kuzhambu with cashew paste, yes you heard it right! Cashew paste adds extra taste, perfect texture, thickness and richness to the kuzhambu. Yes I altered this  kuzhambu recipe during my pregnancy since i was hesitant to take any food cooked in regular version. I still remember the days when I use to pester my husband to buy chicken often so I can make this kuzhambu. This recipe below is one that kuzhambu I cherished eating throughout my 3rd trimester. You can serve this recipe with hot rice or with chappati/roti. So without much delay let’s get started.

Chicken kuzhambu, Kodi pulusu, Kozhi kuzhambu
Serves 3
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
For kuzhambu
  1. 1. Chicken drumstick - 4 pieces
  2. 2. Medium size onion - 1
  3. 3. Green chili - 2
  4. 4. Curry leaves - a spring
  5. 5. Ginger garlic paste - 1 tsp
  6. 6. Turmeric powder - 1/4 tsp
  7. 7. Coriander powder - 1 tsp
  8. 8. Chili powder - 1 tsp
  9. 9. Garam masala powder -1 tsp
  10. 10. Salt - to taste
  11. 11. Oil - 2 tbsp
To roast and grind
  1. 1. Cumin seeds - 1/2 tsp
  2. 2. Peppercorns - 1/2 tsp
  3. 3. Dry red chili - 3 to 4
  4. 4. Coriander seeds - 1 tbsp
  5. 5. Fennel seeds - 1/2 tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Wash the chicken thoroughly and finely chop the onions.
  2. Dry roast all the spices except cashew.
  3. Then grind the boiled cashew nut into a thick paste.
  4. Heat oil in a kadai / wok and add the chopped onions, green chili and curry leaves, when the onions seem to be little sauteed add ginger garlic paste and saute it again until raw smell goes. Now add the chicken pieces along with all the the spice powder and salt including the ground dry powder prepared.
  5. After mixing it all add 1-2 cup water and cover the kadai with lid so that the chicken cooks soft and tender in medium to low flame ( I added the water with which I boiled the cashews). Give it a stir occasionally so it does not get burnt in the bottom. When the kuzhambu is almost done add the cashew paste and give it a stir and put of the flame after one boil. Serve it hot with rice or roti.
Sandhya's recipes https://www.sandyathome.com/

How to make Chicken kuzhambu with step by step images


chicken, chopped onions

  1. Wash the chicken thoroughly and finely chop the onions.IMG_4713
  2. Dry roast all the spices except cashew.IMG_1549
  3. Then grind the boiled cashew nut into a thick paste.IMG_1550
  4. Heat oil in a kadai / wok and add the chopped onions , green chili and curry leaves, when the onions seem to be little sauteed add ginger garlic paste and saute it again until raw smell goes. Now add the chicken pieces along with all the the spice powder and salt including the ground dry powder prepared.IMG_1551
  5. After mixing it all add 1-2 cup water and cover the kadai with lid so that the chicken cooks soft and tender in medium to low flame ( I added the water with which I boiled the cashews). Give it a stir occasionally so it does not get burnt in the bottom. When the kuzhambu is almost done add the cashew paste and give it a stir and put of the flame after one boil. Serve it hot with rice or roti.


 

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