Chicken Kuzhambu / Chicken gravy

Chicken kuzhambu and soft idlies are our typical sunday morning breakfast aka brunch, which we like a lot during childhood days. We wait all week long to have this yummy breakfast as we do not have the time to cook chicken gravy for breakfast on busy weekdays.

This chicken recipe is quite easy as compared to other varieties pepper chickenchettinad chickenchicken in yogurt sauce, Indian style chicken kabob,  chicken tenderschicken keema, chicken salnachicken teriyakichicken stir fry. I like the taste of this chicken curry for idlies especially. The raw onions and garlic are blended with raw black pepper corns and then added to a sauteed onion, ginger-garlic,tomatoes to have a nice blend of spices and some garam masala like fennel seeds, bay leaf, cloves and cinnamon. Then i let it pressure cook for 2 whistles and simmer down till it releases all of the oil from the chicken pieces. Yummy! Do try this recipe and share your food pictures and valuable feedback.


2 large onion
2 medium sized tomatoes
5-6 garlic pods
400 gms of chicken
1 tbsp black pepper corns
1 tsp fennel seeds
1 tbsp cooking oil, vegetable/corn/olive/sesame oil of your preference
1 tbsp chopped coriander leaves
3-4 cloves
1 bay leaf
1 inch cinnamon stick
1 tsp ginger garlic paste

How to make chicken kuzhambu/ chicken gravy:

1. In a mixer or food processor, add black pepper corns, 1 roughly chopped onion and garlic pods ( you can add the garlic with it's skin).

2. Blend it to a smooth paste and keep it aside.

Tip: There is no need to add water as onion helps the ingredients to blend well to a smooth paste.

3. Heat a pan or pressure cooker with oil, cloves, cinnamon stick, bay leaf and fennel seeds. Saute for a minute on medium flame till it turns aromatic.

4. Add one onion, finely chopped and saute till it turns transparent.

5. Then add ginger-garlic paste and cook until the raw smell goes off.

6. Add finely chopped tomatoes and cook till it becomes mushy.

7. Now, add th ground onion garlic paste and washed chicken pieces.

8. Add garam masala, turmeric powder, red chilli powder.

9. Cook by stirring frequently till it starts to ooze out oil.

10. Add a cup of water and salt to taste. Optionally add a tsp of oil if needed.

Tip: You can add more or less water depending on the consistency of the gravy and salt accordingly.

11. Pressure cook for two whistles on medium flame.

12. Once the pressure releases by itself, cook the chicken gravy for 5-6 minutes on low flame. Then garnish with chopped coriander leaves.

13. The chicken gravy/ kuzhambu releases more oil as you simmer it.

14. Tadaaa! tasty chicken kuzhambu is ready - serve it with white rice or breakfast varities like idli, dosa or chapati.

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