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Arachivitta Kozhi Kulambu / Chicken Kulambu

Arachivitta Kozhi Kulambu / Chicken Kulambu
Arachivitta Kozhi Kulambu / Chicken Kulambu
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeHomestyle Cooking, Indian, South Indian
  • Good for Lunch
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About this recipe

Already I have shared many chicken kulambu recipes, this one is special and different from all the other recipes. I have roasted and grounded the spices for masala, apart from usual masala, I have induced few spices which helps in relieving cold and good for digestion. Everyone including kids can have this, you can adjust the spices according to your taste. I have adapted this recipe from my grandmother, she prepares this curry whenever we kids never want to have homemade medicine for cold and digestion.

Ingredients for Arachivitta Kozhi Kulambu / Chicken Kulambu

  • Chicken – ½ Kg
  • Onions – 2 nos
  • Garlic cloves – 5 nos
  • Ginger – 1 “inch stick
  • Pepper corns – 1 tsp
  • Omam/Ajwain/Carom seeds – ¾ tsp
  • Coriander seeds – 3 tsp
  • Red chilies – 6 nos
  • Cumin seeds – 2 tsp
  • Coconut (shredded) – a handful
  • Kalonji/Karunjeeragam – ½ tsp
  • Turmeric powder ½ tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – two sprigs
  • Salt to taste
  • Gingelly/Sesame oil – 1 tbsp.

How to cook Arachivitta Kozhi Kulambu / Chicken Kulambu

  1. •Wash and clean the chicken, chop them to medium pieces.
  2. •Peel and chop the onions
  3. •Dry roast cumin, garlic, ginger, peppercorns, carom, coriander seeds, red chili and kalonji together for few mins. Remove them from fire and bring them to room temperature.
  4. •Ground them to a fine paste by adding little water.
  5. •Ground the shredded coconut to a fine paste by adding little water.
  6. •Heat oil in kadai, add in mustard seeds and curry leaves, wait until they crackle
  7. •Add in the onions and cook until they turn golden brown.
  8. •Pour in the ground spice masala and cook until the raw smell goes off or until it turns dark in color.
  9. •Pour in the ground coconut paste and cook until the raw smell goes off.
  10. •Add in the turmeric powder and salt, pour in a cup of water and cook until it boils
  11. •Add in the chicken along with salt, cover and cook until the chicken is cooked.
  12. •Keep in medium flame, until the curry gets semi thicken.
  13. Serve hot. This curry goes out well with steamed rice, idly and dosa.

Notes

Check out my other chicken recipes (rice, curries, stir-fry, gravies and deep fry) in this link: http://madraasi.com/main-course/non-vegetarian/poultry/

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