Simple Chicken Curry for Idli & Dosa | Kongu Style Chicken Kuzhambu

This is a simple Kongu-style chicken curry that goes so well with hot idli, dosa and kal dosa. Also known as Kongu Chicken Thanni Kulambu, this is a thin, less-spicy chicken gravy made with small onions, coconut and chicken masala.

The masala is prepared by roasting the ingredients together and grinding them into a fine paste. This gives the curry a lovely flavour and a light, comforting consistency.

It is also delicious with hot rice. Do try this simple chicken curry and let me know how you liked it!

other chicken curry recipes:

Kerala Chicken Stew Recipe | Traditional Chicken Curry with Bread

Chicken malli kuzhambu ~ Malli Milagai Chicken Curry

Watch the recipe video

Watch the complete video to see how I prepare this simple Kongu-style chicken curry.

Ingredients

To prepare the masala

• Sesame oil – 1 tbsp
• Small onions – 1.5 cups
• Ginger – 1 tbsp
• Garlic – 1 tbsp
• Curry leaves – 4–5 sprigs
• Grated coconut – 1 cup
• Chicken masala – 1/3 cup

For the chicken curry

• Sesame oil – 1.5 tbsp
• Mustard seeds – 1 tsp
• Chicken – 800 g
• Turmeric powder – 1 tsp
• Salt – 1.5 tsp
• Water – 2 cups
• Curry leaves – 1 sprig

How to make Kongu Style Chicken Curry

1. Prepare the masala

Heat 1 tbsp sesame oil in a kadai.

Add the small onions, ginger and garlic.

Fry until the small onions turn slightly soft, approximately 1 minute.

Add 4–5 sprigs of curry leave

fry for another 30 seconds.

Now add the grated coconut and mix well.

Fry for a minute.

Add the chicken masala

mix everything until well combined. Switch off the heat and allow the mixture to cool completely.

Once cooled, transfer it to a mixer jar and grind to a fine paste, adding water as required.

2. Cook the chicken

Heat 1.5 tbsp sesame oil in a pressure cooker.

Add mustard seeds and allow them to crackle.

Add the chicken pieces, turmeric powder and salt.

Mix everything well and fry until the chicken turns whitish.

3. Add the ground masala

Add the prepared masala paste to the chicken

Mix well. Pour in 2 cups of water and mix again. This curry is meant to have a thin gravy, so the consistency should be light and flowing.

Add 1 sprig of curry leaves.

4. Pressure cook

Close the pressure cooker and cook for 3 whistles.

Once the pressure releases, open the cooker and give the curry a good mix.

Serve hot with idli, dosa, kal dosa or rice.

Tips for making this chicken curry

• Chicken masala: You can use any usual brand of chicken masala for this recipe.
• Gravy consistency: This is meant to be a thin chicken curry, so the 2 cups of water are important for achieving the intended consistency.
• Curry leaves: Curry leaves are used both while preparing the masala and during pressure cooking.
• Serving: This curry goes particularly well with hot idli, kal dosa and rice.

What to serve with Kongu Chicken Kuzhambu

This simple chicken curry is a lovely accompaniment to:

• Hot idli
• Plain dosa
• Kal dosa
• Steamed rice

Frequently Asked Questions

1. What is Kongu Chicken Thanni Kulambu?

Kongu Chicken Thanni Kulambu is a regional-style chicken gravy known for its thin consistency. This version uses small onions, coconut and chicken masala to prepare the ground paste.

2. Can I serve this chicken curry with rice?

Yes! This chicken curry tastes delicious with hot steamed rice, apart from idli and dosa.

3. Can I use store-bought chicken masala?

Yes. You can use any usual brand of chicken masala for this recipe.

4. Is this a spicy chicken curry?

This is a less-spicy, simple chicken curry with a thin gravy, as prepared in this Kongu-style version.

5. How many whistles are needed to cook the chicken?

Pressure cook the chicken for 3 whistles as given in the recipe.

Enjoy it hot with idli, dosa, kal dosa or rice!

If you try this recipe, do let me know how it turned out in the comments. I’d love to hear from you!

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