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Chicken kuzhambu with Coconut Milk Recipe

Chicken kuzhambu with Coconut Milk is a popular Indian Soups-Stews
Author :
On :
Monday, 24 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Soups-Stews Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Okra Soup, Best Chana Dal Stew, Easy Green Peas Soup


  • 1 kg - Chicken ( cleaned, washed and cut into medium sized pieces)
  • 4 - medium sized Onions (sliced, but not too thin)
  • 2 - big Potatoes (cut into 1 inch cubes)?
  • 6 - slit Green chillies or as required?
  • few curry leaves?
  • 3 to 4 Cloves
  • 1 - stick cinnamon?
  • 1'' - Ginger ( finely chopped)
  • 5 - Cloves Garlic ( finely chopped)
  • ?tsp - peppercorns?
  • 1.5 - small tetra-packs ready Coconut Milk (200g each)?
  • pinch of pepper powder
  • 4 tbsp - oil?
  • salt to taste
  • finely chopped Coriander leaves (to garnish)
  • How to Make Chicken kuzhambu with Coconut Milk:

    1. Take half packet of coconut milk and dilute it with 1 cup of water to make thin coconut milk.
    2. Keep aside the remaining coconut milk.
    3. Heat oil in a non-stick kadai or a vessel.
    4. Add green chillies, cloves, cinnamon , ginger, garlic and curry leaves.
    5. Saute for about half a minute.
    6. Add the sliced onions and saute on a low flame till they turn soft.
    7. Do not let them turn brown.
    8. Add the pepper corns.
    9. Add the chicken pieces, potatoes and salt. Stir fry for a minute.
    10. Pour thin coconut milk and stir for a minute.
    11. Cover with a lid, having some water on it.
    12. Gently stir at regular intervals.
    13. Cook till the chicken is done.
    14. Remove from the gas. Add the remaining coconut milk.
    15. Mix well. Remove from fire. Sprinkle pepper powder.
    16. Garnish with finely chopped coriander leaves and juliennes of ginger.
    17. Serve hot with appams.


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