Authentic Madurai Kariveppilai Chicken Kuzhambu
A fragrant, deeply spiced curry bursting with the robust aroma of fresh curry leaves and crushed peppercorns. This South Indian delicacy offers a fiery kick and pairs wonderfully with steamed rice or parotta.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast half of the curry leaves, fennel seeds, black peppercorns, and dried red chillies until aromatic, then grind them into a fine powder and set aside.
2
Heat sesame oil in a heavy-bottomed pan and add the remaining fresh curry leaves, letting them splutter.
3
Add the finely chopped onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw smell disappears.
5
Add the turmeric powder and coriander powder, sautéing for a minute on low heat.
6
Add the tomato puree and cook until the oil separates from the masala base.
7
Add the chicken pieces and sear them well in the masala for about 5 minutes.
8
Pour in enough water to create a semi-thick gravy, season with salt, and cover to simmer until the chicken is tender.
9
Stir in the freshly ground curry leaf and spice powder, simmering for another 5 minutes to infuse the flavors.
10
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or parotta.
Ingredients
500 grams chicken, cut into pieces
1 cup fresh curry leaves, tightly packed
2 onions, finely chopped
2 tomatoes, pureed
2 tablespoons ginger-garlic paste
1 tablespoon fennel seeds
1 tablespoon whole black peppercorns
2 dried red chillies
1 teaspoon turmeric powder
2 tablespoons coriander powder
3 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.