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Anyone from the Kongunadu region will probably be familiar with this recipe. Kongunadu Chicken Gravy, or Chicken Kulambu, is a very traditional dish from our region, and I can hardly remember a weekend at home without it.
If you have ever been invited to a Gounder family’s Sunday lunch, there is a good chance you have tasted a version of this chicken kulambu. The key to the gravy is a freshly ground paste made with fried onions, whole spices, coconut, and homemade chicken masala.
Traditionally, this recipe is prepared with small onions. Since they were not always easily available to me in the US, I often used large red onions instead. Red onions can add a slight sweetness, but they still work well.
Homemade chicken curry masala is what gives this gravy its distinctive Kongunadu flavor. If you don’t have homemade masala, I have included an alternative spice combination below.
One of my favorite parts of this recipe comes after the gravy is ready. We usually remove some of the cooked chicken pieces from the kulambu and fry them separately with chilies, curry leaves, pepper, and masala. This gives you both a flavorful chicken gravy and a spicy chicken fry from the same recipe.
Kongunadu Chicken Gravy / Chicken Kulambu
Recipe Details
Chicken Gravy
Kongunadu
Sashi
30–40 minutes
4
Ingredients
- Chicken – 2 lb, cleaned and cut into bite-sized pieces
To Fry and Grind for the Gravy
- Oil – 1 tsp
- Red onion – 1 1/2 medium, chopped
- Garlic – 2 cloves
- Coriander seeds – 2 tbsp
- Peppercorns – 1 tsp
- Dried red chilies – 3
- Cinnamon – 1-inch piece
- Cloves – 2
- Fennel seeds – 1 tsp
- Poppy seeds – 3/4 tsp
- Homemade chicken masala – 5–6 tbsp
- Coconut – 4 tbsp
Substitute for Homemade Chicken Masala
If homemade chicken masala is not available, use the following combination in its place:
- Sakthi Chicken Masala or another chicken masala – 2 tsp
- Curry masala – 1 tsp
- Coriander powder – 2 tsp
- Red chili powder – 1 tsp
- Garam masala – 1/4 tsp
For the Chicken Gravy
- Oil – 2 tsp
- Mustard seeds – 1/4 tsp
- Green chilies – 3–4, slit
- Curry leaves – 1 sprig
- Red onion – 1/2 medium, chopped
- Tomatoes – 2, chopped
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Water – 3 cups
- Coriander leaves – 3 tbsp, chopped
Preparation
- Clean the chicken and cut it into bite-sized pieces.
- Chop the onions required for both the ground masala and the gravy.
- Chop the tomatoes and coriander leaves. Slit the green chilies.
Prepare the Ground Masala
- Heat 1 teaspoon oil in a pan.
- Add the chopped onion and garlic. Sauté until the onion becomes soft and translucent.
- Add the coriander seeds, peppercorns, dried red chilies, cinnamon, cloves, fennel seeds, and poppy seeds. Fry briefly until aromatic.
- Add the homemade chicken masala and fry over low heat for 2–3 minutes.
- If you are not using homemade chicken masala, add the listed substitute spice powders instead.
- Add the coconut at the end and mix well.
- Remove from the heat and allow the mixture to cool.
- Grind everything into a smooth, fine paste and keep it aside.
Cooking Instructions
- Heat the remaining 2 teaspoons oil in a heavy-bottomed pan or pressure cooker.
- Add the mustard seeds and allow them to splutter.
- Add the slit green chilies, curry leaves, and chopped red onion. Sauté until the onion becomes soft and translucent.
- Add the chopped tomatoes and turmeric powder. Cook until the tomatoes become soft.
- Add the chicken and salt. Mix well and fry for about 5–10 minutes, until the chicken begins to turn pale and the turmeric cooks well in the oil.
- Add the prepared ground masala paste and 3 cups of water. Mix well.
- Taste the gravy and adjust the chicken masala and salt if needed.
- Cook over medium heat for about 20–30 minutes, or until the chicken is completely cooked.
- If using a pressure cooker, cook for about 3–4 whistles instead.
- Once the chicken is cooked, add the chopped coriander leaves and mix well.
Chicken Fry from the Gravy
Ingredients
- Cooked chicken pieces from the prepared gravy – as needed
- Oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Green chilies – 2, slit
- Dried red chilies – 3–4
- Curry leaves – 1 sprig
- Red onion – 1/2 medium, chopped
- Homemade chicken masala – 1 tsp
- Black pepper powder – 1 tbsp
- Salt – to taste
Instructions
- Chop the onion and slit the green chilies.
- Remove the required amount of cooked chicken pieces from the gravy using a slotted spoon and keep them aside.
- Heat 1 teaspoon oil in a pan.
- Add the mustard seeds and allow them to splutter.
- Add the green chilies, dried red chilies, curry leaves, and chopped onion.
- Sauté until the onion becomes soft and translucent.
- Add the cooked chicken pieces, homemade chicken masala, black pepper powder, and salt as needed.
- Fry over low heat for about 5–10 minutes, stirring occasionally, until the masala coats the chicken well.
Tips
Small Onions: Small onions or shallots give this gravy the most authentic flavor. Large red onions can be used when small onions are unavailable.
Homemade Curry Masala: Homemade chicken masala gives the kulambu its distinctive Kongunadu taste. Use the substitute spice combination only when homemade masala is not available.
Gravy Consistency: Adjust the amount of water slightly depending on how thick or thin you prefer the kulambu.
Two Dishes in One: Once the chicken is cooked, remove some pieces from the gravy and prepare the separate pepper chicken fry for an authentic Sunday lunch combination.
Serving Suggestion
Serve the Kongunadu Chicken Kulambu hot with plain white rice, idli, or dosa. Enjoy the separately fried chicken pieces as a spicy side dish.
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