How to make Kozhi Vartha Kozhambu -

Chettinaad style chicken curry.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chicken (चिकन), Coconut milk (नारियल का दूध)

Cuisine : Chettinad

Course : Main Course Chicken

For more recipes related to Kozhi Vartha Kozhambu checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Palak Chicken Punjabi Chicken Curry Steamer Chicken Murgh Kandhari Kofta

Kozhi Vartha Kozhambu

Kozhi Vartha Kozhambu Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kozhi Vartha Kozhambu Recipe

  • Chicken cut into 8 pieces 600 grams

  • Coconut milk

  • Oil 1 1/2 tablespoons

  • Cinnamon 1 inch stick

  • Fennel seeds (saunf) 1 teaspoon

  • Curry leaves 10-12

  • Onions sliced thinly 3 medium

  • Ginger paste 1/2 tablespoon

  • Garlic paste 1/2 tablespoon

  • Coriander powder 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 3 teaspoons

  • Tomatoes chopped 3 medium

  • Salt to taste

  • Thin coconut milk 3/4 cup

  • Tamarind pulp 1 tablespoon

  • Thick coconut milk 3/4 cup


Step 1

Heat oil in a thick-bottomed pan, add cinnamon and fennel seeds and sauté till fragrant. Add curry leaves and onions and sauté till onions turn golden brown. Add ginger paste and garlic paste and sauté for a minute.

Step 2

Add coriander powder, turmeric powder and red chilli powder and sauté for two more minutes. Add tomatoes and sauté till tomatoes turn pulpy.

Step 3

Add the chicken pieces and sauté till the oil rises to the top. Add the salt and thin coconut milk and cook, covered, on low heat for four to five minutes.

Step 4

When the chicken is tender, add the tamarind pulp and mix. Simmer and add thick coconut milk and cook, covered for five minutes.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.