Muslim-Style Chicken Kuzhambu, How to make Chicken Kuzhambu

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In our home, kuzhambu isn’t just a curry — it’s an emotion. It simmers with memories, warmth, and love.

This Muslim-style chicken kuzhambu is one such recipe that’s very close to my heart. I learned it from my mother-in-law, who doesn’t just cook — she casts magic. The moment she begins to roast the spices or grind the coconut, the aroma fills the house. It’s like the dish starts whispering its story even before she lights the stove. It’s jadhoo — the kind that pulls everyone to the kitchen even before lunch is ready.

Made with ground tomato, generous ginger garlic paste, and a peppery coconut-cumin masala, this kuzhambu is deep, spicy, and comforting. I pressure-cooked it this time using regular chicken for ease, and it still brought out the same richness I remember from her hands.

As Bakrid approaches, I thought to share this comforting and classic curry — simple, soulful, and cooked with love.

Jump to Recipe

Rustic Muslim-style chicken kuzhambu in clay pot with curry leaves and coconut masala, served hot for Bakrid

Ingredients & Their Roles (No Quantities)

Ingredient	Role in the Recipe
Chicken	Main protein that soaks in the deep spice and coconut flavors.
Onion (chopped)	Forms the flavorful base and gives body to the gravy.
Tomato (ground)	Adds mild tang and color while enriching the curry with a smooth texture.
Ginger-Garlic Paste	Brings pungency and heat — essential for Muslim-style depth of flavor.
Grated Coconut	Adds creaminess and softness, making the kuzhambu luscious and balanced.
Peppercorns	Contributes warming heat and replaces the need for too much chili.
Cumin Seeds	Adds earthy notes and helps digest heavy spices.
Fennel Seeds	Gives a gentle sweetness and aroma, typical of traditional Tamil Muslim gravies.
Curry Leaves	Infuses fragrance and authenticity into the tempering.
Mustard Seeds	Adds a nutty depth and aids in blooming the base flavors.
Turmeric Powder	Provides color and a mild bitterness that balances the richness.
Red Chili Powder	Boosts the heat level and gives added depth if desired.
Salt	Enhances and rounds off all flavors.
Gingelly Oil	Traditional oil that lifts the flavor and gives the kuzhambu a rustic edge.
Water	Helps achieve the desired consistency — thin for rice, thick for dosa or idiyappam.

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Muslim-Style Chicken Kuzhambu, How to make Chicken Kuzhambu

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main CourseCuisine: Muslim / South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Bold and peppery chicken kuzhambu made with ground coconut, tomato, ginger-garlic, and whole spices — a soulful Muslim-style curry perfect for rice.

Ingredients for the Kuzhambu:

500 g 500 Broiler Chicken cleaned
2 nos. 2 Onion (medium sized) (1 to 1¼ cups when chopped)
2 nos. 2 Tomato (ground to puree)
2 tablespoon, 2 Ginger garlic paste (or more!)
½ teaspoon, ½ Turmeric powder
2 teaspoon, 2 Red chili powder
Curry leaves – a handful
Salt – to taste
2 – 3 tablespoon, 2 – 3 Oil
Ingredients To Grind:
½ cup, ½ Grated coconut
1 teaspoon, 1 Black peppercorns
1 teaspoon, 1 Cumin seeds
½ teaspoon, ½ Fennel seeds
Water – as needed

Directions to make Chicken Kuzhambu

Prep the chicken:
Wash and clean the chicken well. Chop into medium-sized pieces. Marinate with turmeric and salt. Let it sit while you prepare the other ingredients — this step helps reduce raw smell and pre-seasons the meat.
Grind tomatoes:
In a blender add chopped tomatoes and grind it to puree.
Grind the masala:
Grind coconut, peppercorns, cumin (and fennel, if using) to a thick paste using little water. Set aside.
Sauté base:
Heat gingelly oil in a kadai. Add mustard seeds and let them splutter. Add curry leaves.
Sauté chopped onions till golden brown. Add the ginger-garlic paste and sauté until the raw smell disappears.
Add chicken and spices:
Add the cleaned chicken pieces and saute for a minute the add chili powder and sauté for 5–7 minutes till chicken changes color.
Add tomato:
Add the ground tomato puree, turmeric, and salt. Cook until oil separates.
Coconut masala:
Mix in the ground coconut-pepper paste. Cook for 3–4 minutes.
Pressure Cook:
Add enough water to make kuzhambu (approx. 2 cups). Cover and pressure cook the chicken for 2 whistles on medium flame. Let the pressure release naturally. Open, simmer for 2 to 3 minutes to thicken if needed. Simmer until chicken is cooked and the kuzhambu thickens to desired consistency.
Final touch:
Check salt, add more pepper if needed for kick. Let it rest 10 mins before serving.

Notes

1 cup = 250ml

Directions To make muslim style chicken kuzhambu

Prep the chicken:
Wash and clean the chicken well. Chop into medium-sized pieces. Marinate with turmeric and salt. Let it sit while you prepare the other ingredients — this step helps reduce raw smell and pre-seasons the meat.
Grind the masala:
Grind coconut, peppercorns, cumin (and fennel, if using) to a thick paste. Set aside.
Grind tomatoes:
In a blender add chopped tomatoes and grind it to puree.
Sauté base:
Heat gingelly oil in a kadai. Add mustard seeds and let them splutter. Add curry leaves.
Sauté chopped onions till golden brown. Add the ginger-garlic paste and sauté until the raw smell disappears.
Add chicken and spices:
Add the cleaned chicken pieces and saute for a minute the add chili powder and sauté for 5–7 minutes till chicken changes color.
Add tomato:
Add the ground tomato puree, turmeric, and salt. Cook until oil separates.
Coconut masala:
Mix in the ground coconut-pepper paste. Cook for 3 – 4 minutes.
Pressure Cook:
Add enough water to make kuzhambu (approx. 2 to 2.5 cups). Cover and pressure cook the chicken for 2 whistles on medium flame. Let the pressure release naturally. Open, simmer for 2 to 3 minutes to thicken if needed. Simmer until chicken is cooked and the kuzhambu thickens to desired consistency.
Final touch:
Check salt, add more pepper if needed for kick. Let it rest 10 mins before serving

Pro Tips:

Use gingelly oil for authenticity: It adds a deep, earthy flavor that balances the heat of the pepper.
Sauté onions well: Golden brown onions are key for a rich, well-bodied kuzhambu.
Grind coconut fresh: Fresh grated coconut makes a huge difference in taste. Avoid using store-bought paste.
Pressure cooking boosts depth: Especially with country chicken, pressure cooking locks in spice and tenderizes perfectly.
Let it rest: Let the kuzhambu sit for 15–20 minutes after cooking — the flavors deepen beautifully.

Serving Suggestions:

Serve hot with steamed rice and a side of keerai poriyal or vadaam.
For a weekend breakfast twist, pair it with idiyappam, kal dosai, or kambu dosai.
Add a boiled egg on top and serve it as egg-chicken kuzhambu for festive flair

FAQ – Muslim style chicken kuzhambu

Q. Can I make Tamil Muslim-style chicken kuzhambu without coconut?

Coconut gives this kuzhambu its creamy, traditional base. You can skip it, but the result will be thinner and less authentic.

Q. How to make pepper chicken kuzhambu in pressure cooker?

After sautéing and adding ground masala, close the lid and cook for 3–4 whistles on medium flame. Let pressure release naturally, then simmer to thicken.

Q. What to serve with Muslim-style chicken curry for Bakrid?

This kuzhambu pairs beautifully with rice, wheat parotta, idiyappam, ghee rice, pulao, or even ragi kali — making it a perfect Bakrid meal.

Q. Can I use boneless chicken for chicken kuzhambu with coconut?

Bone-in chicken gives more flavor, but boneless can be used if preferred. Just reduce cooking time slightly to avoid overcooking.

Q. Is this a traditional Muslim chicken curry recipe?

Yes, this is inspired by family recipes passed down through Muslim homes — with whole spices, coconut, and a peppery depth typical of festive dishes.