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Chicken Kulambu Recipe (சிக்கன் குழம்பு) served in a clay pot — South Indian chicken curry.

Chicken Kulambu Recipe | சிக்கன் குழம்பு | Traditional Tamil Style Chicken Curry

A simple and traditional Tamil style Chicken Kulambu (சிக்கன் குழம்பு) made with homemade masala paste, tomato puree and basic spices — using only ingredients available at home. No fancy powders, no complicated steps. A healthy, flavourful South Indian chicken curry perfect for rice, idli and dosa.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Breakfast, dinner, lunch
Cuisine: Indian, southindian, Tamil Nadu
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Chicken cleaned
  • 1 tbsp Fennel seeds
  • 1/2 tbsp Cumin seeds
  • 1 tbsp Pepper
  • 1/2 tbsp Poppy seeds khas khas (optional)
  • 5 nos Sambar onions
  • 1 tbsp Ginger-garlic paste
  • 2 pods Cardamom
  • 2 nos Cloves
  • 2 nos Tomatoes medium pureed
  • 1 tbsp Red chilli powder adjust as per your spice level
  • 1 tbsp Coriander powder – as required
  • Turmeric powder – a pinch
  • 5 nos Cashews – 5 nos optional, soaked and ground
  • 2 nos Onions – sliced for sauteing
  • 1 nos Bay leaf – 1
  • 1 nos Cinnamon stick – 1
  • 2 tbsp Oil
  • Water – as needed
  • Salt – to taste

Equipment

  • 1 Heavy Bottom Pan

Method
 

  1. Grind fennel, cumin, pepper, khas khas, sambar onions, ginger-garlic paste, cardamom and cloves to a smooth paste using little water.
  2. Puree two medium tomatoes and keep aside.
  3. Add the masala paste, tomato puree, red chilli powder, coriander powder and a pinch of turmeric to the cleaned chicken and marinate for 20 minutes.
  4. Soak cashews and grind into a fine paste; keep aside.
  5. Heat oil in a pan. Add bay leaf and cinnamon, then add sliced onions and saute until golden brown.
  6. Add marinated chicken, mix well, close the lid and cook for 10 minutes. Do not add water initially; chicken releases water.
  7. Check consistency and add water only if needed. Adjust salt.
  8. Add cashew paste, mix well and simmer on low flame for 5 minutes.
  9. Serve hot with rice, idli or dosa

Notes

• For thicker gravy, reduce water and add cashew paste.
• For thinner gravy, add a little more water after cooking the chicken and boil for a few minutes.
• You can skip cashews if you prefer a lighter gravy.
• Adding curry leaves while sautéing onions enhances aroma and flavour.
• Add freshly chopped coriander leaves at the final stage of the curry for aroma and colour.
• Use country chicken (nattu kozhi) for a more traditional taste — but increase cooking time.