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Madurai Style Chicken Curry | Madurai Kozhi Kuzhambu

Madurai Style Chicken Kuzhambu Recipe
Today I'm sharing one of the popular and delicious regional chicken recipe of our Thoonga Nagaram. It has an unique style of preparation and tastes absolutely fantastic. This recipe will definitely delight your taste buds. It has turned into a staple during gatherings and it always impressed everyone. Try this chicken gravy sometimes and let me know your feedback.
Madurai Kozhi Curry
Recipe after the picture...
Madurai Kozhi Kulambu Recipe with Step by Step Pictures

Madurai Kozhi Kuzhambu

Recipe Cuisine: Tamil Nadu / Madurai Region | Recipe Category: Non Veg / Lunch
Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 5


Chicken - 1/2 kg
Onion - 1 cup
Tomato - 1
Ginger garlic paste - 1 tsp
Fennel seeds - 1/2 tsp
Red chilli - 2
Curry leaves - handful
Gingelly oil - 1/4 cup

To roast and grind:

Coriander seeds - 1 tblspn
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Red chilli - 8 to 10
Black pepper - 1 tsp

To grind to a paste:

Coconut - 1/2 cup
Poppy seeds - 1 tsp


In a pan, dry roast the ingredients listed under "to roast and grind". Grind it to a smooth paste adding enough water.

Take coconut and poppy seeds in blender and make a smooth paste. Keep aside until it is ready to use.

In a pan, heat 1/4 cup gingelly oil. Temper with fennel seeds, red chillies and curry leaves.

Then, add in finely chopped onion. Saute until it becomes translucent.

When onion is sauteed well, add the ginger garlic paste. Saute till the raw smell is gone.

Then, add in the cleaned chicken pieces and stir fry for 2 to 3 minutes. Add the ground masala paste and stir fry for 10 minutes or until the masala smell is gone. Add chopped tomatoes, salt to taste and cook for 2 minutes.

Now, add the coconut poppy seeds paste and add enough water. Cover with a lid and cook on medium to low flame until the chicken gets cooked. Now the oil will leaves on its sides.

Garnish with coriander leaves and remove from flame.


  • You can also add roasted gram, cinnamon, cloves in addition with the coconut paste.

Keep all your ingredients ready
In a pan, take the ingredients listed under "to roast and grind"
Stir fry over medium flame till it changes color
Grind it to a smooth paste adding enough water
In a pan, add little gingelly oil
When oil becomes hot, add in fennel seeds and curry leaves
Add red chilli (missed the picture) and saute for 15 seconds
Add in finely chopped onion
Saute till the onione becomes soft and translucent
Add in ginger garlic paste
When the raw smell of the ginger garlic paste is gone, add the chicken pieces. Stir fry for 2 minutes.
Then, add in ground masala paste
Stir fry for 10 minutes or till the masala smell is gone
Add the chopped tomatoes
Salt to taste and coo for 2 minutes
Now, add the ground coconut poppy seeds paste and mix well
Add enough water. Cover with a lid and cook on medium to low flame until the chicken gets cooked
Now, the oil started to leave on the sides. At this stage, switch off the flame and garnish with coriander leaves.
Madurai Style Chicken Kuzhambu Ready
Madurai Style Chicken Kuzhmbu is ready to serve!

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