Let’s explore the spicy and flavorful world of Chicken Kulambu, a popular South Indian curry that’s loved for its rich taste. This dish is a culinary delight from the southern regions of India, and I’m eager to share more about it with you.
Chicken Kulambu is known for its fiery spices and the way it’s prepared. It involves cooking tender chicken pieces in a tangy and spicy gravy made with a blend of traditional South Indian spices. The result is a dish that’s bursting with flavors.
In this blog, I’ll provide insights into Chicken Kulambu—its regional significance, the ingredients required, and why it’s cherished by those who savor bold and aromatic Indian cuisine. It’s a dish that exemplifies the essence of South Indian flavors, so let’s dive into the world of Chicken Kulambu together!
Chicken Kulambu Recipe
Chicken Kulambu is a popular South Indian curry, cherished for its deep flavors, spicy aroma, and tangy undertones. Originating from Tamil Nadu, this dish is a staple in many households and is often served with rice, idli, dosa, or parotta. The secret to its rich taste lies in the unique blend of spices, tamarind, and coconut, creating a perfect harmony of flavors that dance on your palate. Whether you're a fan of South Indian cuisine or looking to try something new, Chicken Kulambu is a delightful culinary adventure.
Equipment
- A heavy-bottomed pot or kadhai
- A blender or spice grinder
- A small pan for tempering
Ingredients
- 500 grams Chicken cut into pieces
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- A sprig of Curry leaves
- 1 large Onion finely chopped
- 2 Tomatoes finely chopped
- 1 teaspoon Turmeric powder
- Salt to taste
- Water as required
For the Masala Paste:
- 1/4 cup Freshly grated coconut
- 6-7 Dry red chilies adjust to taste
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Fennel seeds
- 4-5 Garlic cloves
- A small piece of Ginger
- A few Curry leaves
For Tamarind Extract:
- A small lemon-sized ball of Tamarind soaked in 1/2 cup warm water
Instructions
Step 1: Prepare the Masala Paste
- In a pan, dry roast the dry red chilies, coriander seeds, cumin seeds, and fennel seeds until aromatic. Cool and transfer to a blender along with grated coconut, garlic, ginger, and a few curry leaves. Add a little water and blend to a smooth paste. Set aside.
Step 2: Extract Tamarind Juice
- Soak the tamarind in warm water for about 10 minutes. Squeeze the tamarind well to extract the juice. Strain and keep the tamarind water aside.
Step 3: Sauté Onions and Tomatoes
- Heat oil in a heavy-bottomed pot. Add mustard seeds and let them splutter. Add the curry leaves and chopped onions, and sauté until the onions turn golden brown. Add the chopped tomatoes, turmeric powder, and salt, cooking until the tomatoes are mushy.
Step 4: Cook the Chicken
- Add the chicken pieces to the pot and sauté for a few minutes until the chicken is well coated with the onion-tomato mixture. Cover and cook for about 10 minutes, or until the chicken starts releasing its juices.
Step 5: Add Masala Paste and Tamarind Extract
- Mix in the prepared masala paste with the chicken and cook for another 5 minutes. Then, add the tamarind extract and adjust the consistency of the curry by adding water as needed. Simmer for about 20-30 minutes, or until the chicken is tender and the oil separates from the masala.
Step 6: Garnish and Serve
- Garnish the Chicken Kulambu with fresh curry leaves. Serve hot with steamed rice, idli, dosa, or parotta for a hearty and satisfying meal.
Tips and Information
Tips and Information
- Adjusting Spice Levels: The quantity of dry red chilies can be adjusted according to your spice preference.
- Freshness of Ingredients: Using fresh coconut and freshly ground spices enhances the flavor of the Kulambu.
- Consistency: The consistency of the Kulambu can vary from slightly thick to a more gravy-like consistency, depending on personal preference and what it’s being served with.