By Devi Poojari
February 16, 2026
An aromatic and spice-laden South Indian chicken kuzhambu derives its distinct flavour from freshly ground spices and toasted coconut. Best served with hot rice or dosas, this fragrant curry is perfect to make on lazy weekends to enjoy for brunch.
500 grams boneless chicken thighs, cubed 2 onions, sliced 10-15 baby shallots ¼ cup tamarind pulp 2 tomatoes, pureed 1 tablespoon coriander seeds 7-8 black peppercorns 1 teaspoon cumin seeds 1 teaspoon khus khus
3-4 dry red chillies 2 tablespoons ginger-garlic paste ¼ cup fresh grated coconut 1 bay leaf 2 green chillies, chopped 1 sprig curry leaves 1 teaspoon mustard seeds 2 tablespoons coconut oil Salt, to taste
Toast the coriander seeds, khus khus, red chillies, peppercorns and cumin seeds in a dry pan until aromatic.
Set aside onto a small dish before toasting the coconut in the same pan until dry and lightly browned.
Add the toasted spices and coconut to a blender jar along with the sliced onions to blend into a smooth paste.
Heat the coconut oil in a pan and temper the curry leaves, bay leaf and mustard seeds.
Add the baby shallots and cook until translucent before adding in the ginger-garlic paste.
Sauté for 3-4 minutes before adding the ground paste to continue cooking over low heat until the oil is separated.
Add the pureed tomatoes followed by the tamarind pulp; simmer over gentle heat for 12-15 minutes.
Add the chicken thigh pieces and cook further for 10 minutes; add some water if necessary, to adjust consistency.
Check for seasoning before turning off the stove and resting the curry for 30 minutes before serving.