• Preeth C.Vijay

Chicken Gravy/ Chicken Kuzhambu

This happens to be my simple version of chicken gravy, with coconut and peanut/ cashew paste as of the main ingredient that gives a smooth creamy texture and definitely a distinct flavor to the recipe


Chicken 1/2 kg

Onion 2 finely chopped

Tomato 2 finely chopped

Ginger garlic paste 2 teaspoon

Turmeric powder 1/4 teaspoon

Chilly powder 1 tablespoon

Coriander powder 2 tablespoon

Garam masala  2 teaspoon

Oil 4 tablespoon

Cinnamon 1 inch piece

Cloves 2

Bay leaves 1

Coriander leaves 

To grind

Grated coconut 1/4 cup

Cashew or peanuts 2 tbsp

Garlic 5 cloves

Shallots 4

Fennel seeds 2 tsp

Grind all these into a thick paste

How to start?

In a kadai heat oil, add in cinnamon, cloves and bay leaves followed by onion and ginger garlic paste. Once onion is gets translucent, add tomato and saute for 4 minutes. Mash the tomatoes well, add in the dry spice powders and give it a mix.

Now add the freshly ground masala and fry for few minutes. Add chicken at this stage. Add in one cup of water or as desired to what consistency you need the gravy to be.

Let it cook in medium high flame for 15 minutes. Add chopped coriander leaves. Check if the chicken is cooked. Simmer for 5 minutes and let the gravy ooze out oil.

This gravy goes well with rice, roti and idli, dosa, idiyappam.

25 views0 comments

Recent Posts

See All