Karaikudi Kozhi Kuzhumbu/Chicken Curry

Rich dark brown with a warm reddish glow, this Karaikudi Chicken Curry is made from a homemade spice paste, with tender chicken pieces and aromatic curry leaves. Mouthwatering and simply irresistible, it’s one of the most flavoursome South Indian chicken curries.

Karaikudi is a town in the Chettinad region of Tamil Nadu, South India, famous for dishes loaded with spices (LAMB SOUP INDIAN STYLE).

 

This curry is also known as Chettinad Chicken Curry. It connects to the Chettinad community in Malacca, Malaysia, which continues to preserve traditional cooking and spice heritage (CHICKEN RENDANG/RENDANG AYAM).

Making Karaikudi Koli Kulambu takes extra time. The spices are pan-roasted and blended, with fresh grated coconut forming the base. This creates a deep layered flavour profile.

 

For a dry-style curry, simply cook with less water and stir-fry until the chicken is done. Or, as an ultimate thick, spicy, and aromatic homemade Indian chicken curry. 

Ingredients for Karaikudi Chicken Curry
For the Chicken (Mix all together)
I chicken - cut into bite sizes
1 tbsp turmeric powder
1 tbsp yogurt
A pinch of salt

For the Spice Paste (Dry roast and blend together for a thick paste)
4 dried red chilies
½ tbsp coriander seeds
1 cinnamon stick
3 cloves
1 tsp fennel seeds
1 tsp black pepper seeds
1 tsp poppy seeds (kas-kas)
2 tbsp fresh grated coconut
2 sprigs curry leaves

Other ingredients

¼ cup oil
1 tsp black mustard seeds
7 shallots - thinly sliced
Salt - to taste
Water - as needed

How to Make Karikudi Koli Kulambu
Heat oil,  add shallots and mustard seeds. 
Once seeds splatter, tip in spice paste. 
Stir and cook till aromatic and oil splits.
Add chicken and stir in.
Season with salt and pour enough water. 
Cook till chicken is tender and curry thickens.