I wanted to try chicken kheema for a long time. One of the times before I was going to make Idili I saw ground chicken at Whole Foods, couldn’t resist buying as they go very well together.

Chicken Kheema Masala Kozhi Kothu Kari (1)

If you don’t like Mutton, this one is a good alternative. I love to make it spicy so cut the spicy level according to your taste.

Chicken Kheema Masala Kozhi Kothu Kari

Do not over cook the chicken it will make the chicken tough. Add a little more spices for the chicken to absorb the taste fully.

Chicken Kheema Masala / Kozhi Kothu Kari (Tamilnadu Style Curry)
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4
  • Ground Chicken - 1 lbs
  • Oil - 3-4 tbsp
  • Cinnamon - 2 nos (1 inch)
  • Cloves - 4-5 nos
  • Cardamom - 3-4 nos
  • Big Onion - 1½ nos (medium)
  • Ginger Garlic Paste - 2-3 tbsp (preferably add more garlic)
  • Green Chili - 1-2 no
  • Tomato - 2 nos (medium)
  • Turmeric - ½ tsp
  • Cumin Powder - 1 tsp
  • Pepper Powder - 1 tsp
  • Red Chili Powder - 1 tbsp
  • Coriander Powder 2 tbsp
  • Garam Masala Powder - ½ tsp
  • Sakthi Chicken Masala - 2 tsp
  • Salt - to taste
  • Coriander Leaves - ¼ cup (chopped)
  • Water - 1½ cups
  1. Chop onion and coriander leaves. Grind ginger garlic paste. Slit open green chili.
  2. In a deep pan heat oil, add cinnamon, cloves, cardamom and onion. Fry until onion turns transparent. Add ginger garlic paste and fry till raw smell leaves.
  3. Add tomato, green chili and cook for 1-2 min. Add turmeric, cumin powder, pepper powder, red chili powder,coriander powder, garam masala, Sakthi chicken masala and salt. Mix and cook for a minute in medium flame.
  4. Add chicken and water. Cook it in medium to low flame for about 15 - 20 min by stirring it often.
  5. If you want more gravy take out as soon as the chicken is cooked or if you want it dry cook in high flame by stirring it until water drains.
  6. Add coriander leaves at the end and mix well.

Tips :
  • Nice to have with Idili, white rice and chapathi.