Kovai Kozhi Kuzhambu / Spicy Chicken Curry/ Gravy


Preparation time: 10 minutes

Cooking time: 20- 25 minutes

Marinating time: at least 15 minutes

Recipes cuisine: South Indian/ Kongu Nadu



Onion -1 medium (finely chopped)

Tomato – 2 nos. (finely chopped)

Ginger garlic paste – 1tbsp

Salt to taste

Marinating Chicken:

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Chicken (skinless) – 500gms

Turmeric – ½ tsp

Red chili powder – 1 tsp

Curd / yogurt – ¼ cup

Salt – ¼ tsp

To Roast & Grind:

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Oil -1 tsp

Dried Red chilies – 4 nos.

Coriander seeds – 1 tbsp

Black pepper corns – 1tsp

Cumin seeds – 1/4tsp

Fennel seeds – 1 tsp

Poppy seeds – 1/4 tsp

Green cardamom – 2

Cloves – 4nos.

Cinnamon – 2 stick

Desi dry coconut – ¼ cup (grated or shredded)

Pearl onion/shallots – 5 nos.


Oil – 1tbsp

Mustard seeds – ½ tsp

Cumin seeds/ jeera – ½ tsp

Fennel seeds – ½ tsp

Curry leaves – 1 strand

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  • Wash the chicken pieces thoroughly then drain the excess water and marinate the chicken pieces with turmeric powder, chilli powder, salt & curd and keep it in refrigerator for 15 minutes.

  • Heat 1/2 tsp oil in a small pan, add coriander seeds, cumin seeds, fennel seeds, poppy seeds, cinnamon, cardamom, clove, pepper corns and dry red chillies and roast in medium heat for 1-2 minutes or until flavor comes, Once it done then add small onions and dry coconut roast in medium heat for another 1 minutes.

  • After that grind all the roasted ingredients(spices,coconut & onions) using generous amount of water to a smooth paste and keep aside.

  • Now heat 1 tbsp oil in a kadai or in a pressure cooker, when it heated add mustard seeds allow to splutter, then add fennel seeds, cumin and curry leaves.

  • Now add chopped onions and saute till the onions turns light golden brown (caramelize).

  • And then add ginger garlic paste and saute till the raw flavour goes off, now add finely chopped tomatoes and saute till it woes out its moisture.

  • Then add chicken pieces and ground masala paste and saute the chicken with masala for 3-4 minutes in medium high heat.

  • After that add generous amount water (to desired consistency) and salt to taste and pressure cook for 1-2 whistles or simply cover your kadai / cooker with lid and cook until raw flavour of masala goes off and when the chicken get tender.

  • Garnish with fresh cilantro, mint & curry leaves.

  • Serve it hot with Idly/Dosa/chapathi/naan/ or with steamed rice.


I served with both rice & chappathi (Indian bread)!!!!!!!!!

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