Grandma’s Arachivitta Kozhi Kulambu: Aromatic South Indian Chicken Curry
45 minutes
846 reads
About Grandma's Arachivitta Kozhi Kulambu: Aromatic South Indian Chicken Curry
This Arachivitta Kozhi Kulambu, or Aromatic Groundnut Chicken Curry, is a cherished family recipe passed down through generations. Its unique flavor comes from freshly roasted and ground spices, creating a rich and comforting curry with subtle warming properties, perfect for soothing colds and aiding digestion.Inspired by my grandmother's home remedies, this recipe blends traditional South Indian flavors with a touch of healing. The perfectly balanced spice levels make it enjoyable for the whole family, even the pickiest eaters. Enjoy this authentic South Indian chicken curry with steamed rice, idli, or dosa for a wholesome and flavorful meal. Each spoonful will transport you to warm family memories.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Chicken & Aromatics
Dry Roast Masala
- 1 tsp Peppercorns black
- 0.75 tsp Carom Seeds ajwain
- 3 tsp Coriander Seeds
- 6 Chilies adjust to your spice preference, red
- 2 tsp Cumin Seeds
- 1/2 tsp Nigella Seeds kalonji/kalonji seeds
Other Ingredients
- 1/2 cup Coconut shredded
- 1/2 tsp Turmeric Powder haldi
- 1/4 tsp Mustard Seeds rai
- 2 sprigs Curry Leaves
- 1.5 tsp Salt or to taste
- 1 tbsp Sesame Oil gingelly oil
- 1 cup Water or as needed
Instructions
Prepare the Chicken
- Wash and clean the chicken; cut into 1-inch pieces.
Prepare the Spice Paste
- Dry roast cumin seeds, garlic, ginger, peppercorns, carom seeds, coriander seeds, red chilies, and nigella seeds in a pan over medium heat for 2-3 minutes, or until fragrant. Let cool completely.
- Grind the roasted spices into a smooth paste using a little water.
- Grind the shredded coconut into a smooth paste using a little water.
Sauté Aromatics
- Heat sesame oil in a heavy-bottomed pot or kadai. Add mustard seeds and curry leaves; sauté until the mustard seeds begin to pop.
- Add the chopped onions and sauté until golden brown.
Cook the Curry
- Add the ground spice paste to the pot and sauté for 2-3 minutes until the raw smell disappears.
- Add the ground coconut paste and cook for another 2-3 minutes. Stir constantly to prevent burning.
- Add turmeric powder, salt, and 1 cup of water. Bring to a boil.
- Add the chicken pieces and salt; stir well to combine. Cover and simmer on low heat until the chicken is cooked through (about 20-25 minutes).
- Reduce heat to medium and simmer uncovered until the curry thickens slightly to your desired consistency.
Serve
- Serve hot with steamed rice, idli, or dosa.
Recipe Notes
Expert Tips for the Best Arachivitta Kozhi Kulambu
- For a deeper flavor, lightly toast the whole spices before grinding. Be careful not to burn them.
- Adjust the number of red chilies according to your preferred spice level. Start with fewer and add more if needed.
- If your curry is too thick, add a little water at a time until it reaches your desired consistency.
- For a richer, creamier texture, you can add a tablespoon of coconut milk at the end of the cooking process.
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Recipe Nutrition
Calories: 33kcalCarbohydrates: 2gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 684mgSugar: 1g
Madraasi Deepa
Articles: 146
4 Comments
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Such a flavorful dish! Can’t wait to taste it.
This looks delightful! Thanks for the recipe.
This is fantastic! Thank you for sharing.
This looks so good! Appreciate the share.