CHICKEN KUZHAMBU (Muniyandi Vilas Style) ~ Nattu Kozhi Kuzhambu ~ நாட்டு கோழி குழம்பு

Mullai June 18, 2009 98798 62 Comments
Accompaniments

 NAATU KOZHI KUZHAMBU / NATTU KOZHI KUZHAMBU RECIPE / NAATU KOLI KULAMBU / CHICKEN KUZHAMBU RECIPE / SOUTH INDIAN CHICKEN KUZHAMBU RECIPE / KUZHAMBU RECIPES / CHICKEN RECIPES / NON VEGETARIAN GRAVY RECIPES / MADURAI MUNIYANDI VILAS KUZHAMBU RECIPE / NATU KOZHI KUZHAMBU RECIPE / BIRYANI SIDE DISH RECIPE / SIDE DISH RECIPES / KULAMBU RECIPES / RESTAURANT STYLE CHICKEN KUZHAMBU RECIPE / CORNISH HEN KUZHAMBU RECIPES / CORNISH GAME HENS / COUNTRY STYLE CHICKEN KUZHAMBU RECIPE / GRAVY RECIPES / IDLI DOSA SIDE DISH RECIPES / BREAKFAST SIDE DISH RECIPES / NAIDU STYLE CHICKEN KULAMBU RECIPES / COCONUT BASED CHICKEN GRAVY

Madurai region in Tamil Nadu is known for its popular Vilambu Naidus cooking style who mostly dominate that area. No one can deny drooling over those Madurai Sri Muniyandi Vilas traditional menus…. Naatu Kozhi kuzhambu, Varutha kari, Samba arisi biryani. These items are typical homestyle traditional touch non-veg curries and gravies, served at the vilas which mostly known as a local mess. All these items are prepared with homegrown poultry, fresh veggies, fresh ground masala, tempered with sesame oil and traditonal spices. Here is my version of one such Naidu style Naatu Kozhi Kuzhambu which we enjoyed with mutton biryani. Enjoy!

Ingredients-1
 Dry Red Chili  6 small or 5 long variety
 Coriander seeds  2 Tablespoons
 Raw rice  1 teaspoon
 Black pepper corn  1 teaspoon
 Cumin seeds  1 teaspoon
 Fennel seeds  1/2 teaspoon
 Poppy seeds  1 teaspoon
 Split roasted gram/ pottukadalai  1 teaspoon
 Cinnamon stick  1/2 inch piece
 Cloves  3
 Cardamom  2 (green)
 Dry Coconut flakes / Copra thengai  1 teaspoon

 

Ingredients-2
 Onion  2 cups (finely chopped or 15 sambar onions / pearl onions)
 Tomato  1 cup  (chopped)
 Green Chili  1 (finely chopped)
 Garlic  5 cloves  (crushed)
 Ginger  2 inch piece (crushed)
 Cornish Hen  1 whole chicken  (or use 1 & 1/2 pound regular cut chicken)
 Turmeric powder  1/2 teaspoon
 Fresh Ground coconut paste  1 Tablespoons (diluted with water)
 Bay Leaf  2 (small)
 Dry Red Chili  2  (for tempering)
 Mustard Seeds  1/2 teaspoon
 Sesame oil / Nalennai  4 Tablespoon
 Salt  1 & 1/2 teaspoon  (or to taste) (preferably kosher or kallu uppu)
 Coriander leaves  2 tablespoons (chopped for garnishing)
 Curry Leaves  10

What are Rock Cornish Game Hen??? First of all its not a game bird but a typical chicken that is slaughtered at a young age and therefore they look smaller in size. Though the bird is called a “hen,” it can be either male or female, the meat is less..but tender and taste good for gravy preparations. This is the closest to our typical home grown Naatu Kozhi (Country Chicken). Tyson is only brand I’ve seen so far which sells in small packs as shown. Sams club have these but looks little bigger when compared to local produce markets.

For Colour, flavour and gravy — I’ve used 2 red chilies as that’s a lot for my taste, if you prefer extra spicy throw in a couple of chilies which also adds colour. Rice and Split roasted gram adds body to the dish, its literally thicken the gravy. Dry coconut or copra gives that oily flavour to the gravy. If using regular desiccated or fresh grated.. please do dry fry them over the tawa till slightly browned. This releases that coconut oil in them and add tons of flavour. Fresh ground coconut at the last stage is added for consistency, adjust with water if you prefer thin gravy. Tempering dry red chili and mustard seeds in sesame oil adds traditional touch to the dish…its also ok to use regular oil.

 

 

For Masala Powder  –  Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds + raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown. Switch off and cool completely. Grind to powder and keep aside.

For Kuzhambu –  Heat sesame oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chilis, crushed ginger and garlic. Fry them for 5 minutes or until slightly browned. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for 3 minutes. When the meat turns all white, add the turmeric powder, our special ground masala powder and saute. Fry till the masala browns well, add salt and keep frying (definitely requires some scraping as the masala will be become very sticky at this point). Now add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low. Let it simmer for another 15  to 20 minutes, the oil should separate as the kuzhambu boils. Garnish with coriander and finish the dish. Traditionally served Seeraga samba arisi biryani , boiled egg and thayir pachadi or poured over stacked parottas.

Notes

  • Serves 4-5 adults approx
  • Chicken with bones takes longer to cook, make sure your meat is fully cooked through. Give atleast 15 minutes to cook fully.
  • Cornish hens are available in all super markets – walmart / sams club / kroger has it.
  • Try making it with sesame oil, it does contribute to the taste.
  • I’ve added 6 small / gundu milagai which is kind of spicy for us but you may adjust according to your preference.
  • Increase the coconut paste by 1 tablespoon to make more thick and to get extra gravy.
  • Copra thenga gives a traditional touch, do not skip it!
Chicken Kuzhambu Muniyandi Vilas Style

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..

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62 Comments

  1. Priyadharshini
    September 14, 2021 at 12:13 pm

    Hi
    Thanks for this recipe.
    I tried this recipe today with quail, it came very well. I recommend to use curry leaves at the end for Garnishing. Cut the curry leaves into pieces and garnish at last. It gives a great flavor.

    Reply
  3. Sugan
    January 07, 2016 at 05:20 pm

    Waw and nice recipe Mullai…I tried it and it came really awesome and so tasty. Basically I am from Kongu side and we do our authentic Kozhi Kuzhambu which is so popular but your dish takes over all and taste so yum and fit to rice, roti and dosa…
    Thank you for sharing and keep gng!!

    Reply
    1. Mullai
      June 02, 2014 at 12:29 pm

      Pavithra, if you are preparing for more than 4 & if its like the main side dish then you may have to double… orelse just use the same masala, add extra chili & Coriander powder along with few chicken pieces and adjust consistency with coconut paste/milk. (1 pound or 1/2 kg should be perfect for a family of 4)Thanks

      Reply
  14. Narmadha
    August 25, 2013 at 09:10 pm

    I made this chicken kolumbu today, and to tell you it came out so well. The taste is really superb.. My neighbors and my family enjoyed it. Thanks for sharing this recipe.

    Reply
  16. Rajini
    June 13, 2013 at 04:24 am

    I did my under graduation in Erode where the original muniyandi vilas was started..And the place still stands as a food heaven in my memory.This recipe is an exact replica..Since my husband is a eggetarian I tried the same recipe with egg and potaotes ,turned out into a great dis.Thank you for the perfect recipe..

    Reply
  17. Gai3
    March 27, 2013 at 11:12 pm

    Looks so yummy..can’t wait to try them.. Would you have the recipe for the Seeraga samba arisi biryani? That looks delicious.

    Reply
  19. Bala
    January 24, 2013 at 08:26 pm

    I tried this 2 times now, and it came super! Thanks a lot for the instructions, I enjoy cooking because of your website. My roommate was very impressed with when I cooked this.

    Reply
  20. Sam
    May 05, 2012 at 08:40 pm

    Hi, I take over the kitchen on the weekend (Sunday) as my family loves the change in the tastes. Not used to cooking with sesame oil and hence was a bit apprehensive. On a scale of 0 to 5 we have rated this @ 3.5. Coming from Tamil Nadu with roots from Madurai/Salem and away from India for the last 35 years your recipe sure brought back fond memories. Thanks. Sam

    Reply
  21. Senthilkumar
    January 09, 2012 at 03:20 am

    I tried this yesterday, came out well, but the color of the gravy did not match the one shown here. It was dark brown. Any reason behind it, mullai?

    Reply
    1. Mullai
      January 09, 2012 at 09:10 am

      Senthil,
      It depends, if you saute your masala for longer the color turns intense or dark brown. Tomato, turmeric, red chilies, coconut…all play a part. So adding little extra of these can also have effect on colour. Even mine doesn’t turn the same colour everytime, with few more trials you will learn to adjust the proportions to make it your way. Thanks.

      Reply
  23. Tamiln
    October 25, 2011 at 12:03 pm

    Thanks Mullai. Chicken kolambu came out very good. I did add more rice and pottu-kadalai as my wife likes kolambu to be like gravy. We tried it with Idly and it was tasty. Thanks.
    -Praba

    Reply
  24. Shuba
    September 22, 2011 at 02:46 pm

    absolutely loved your recipe..this is soo different from how I usually make chicken curries. came across your site when i searched for Chicken Kozhambu as my husband has been asking me to make it since long time! i used close to 2lbs of chicken and 2 cups of water for the same measurement and came out great. I usually dont follow the recipe measurements while making indian recipes but somehow your confident ‘ingredients table’ made me follow and it was awesome..will checkout your other recipes too!! thanks!

    Reply
  27. Deepa
    June 27, 2011 at 05:35 am

    Hi Mullai, I have referred to your recipes earlier. And I was looking for a standard version of Muniyandivilas recipe for a long time. I tried it on sunday and it was excellent. My husband and brother had a nice treat relishing this kuzhambu. Thanks for posting this recipe.

    Regards,
    Deepa

    Reply
  29. jiapatel1703
    October 01, 2010 at 05:57 am

    Hi Mullai…Superb receipes…I myself am so so fond of cooking…My mom too is a gr8 cook, and guess wat my mom exactly makes the same kinda chicken…wow!! I was just goin thru ur dishes to find sumthing unusual and came across this…a super hit with my family…We love u a lot…u gave us all da yummy dishes on earth..tc…keep writing in!!

    Reply
  30. sini__gosh
    March 04, 2010 at 11:37 am

    Mullai , chicken kulambu was very very tasty.My husband just loved it.He told that its just the same as in restaurants. Came thru ur site few days back and whatever am cooking daily , its only after checking out ur site.Thanks a lot ..

    Reply
  32. kakisha
    January 24, 2010 at 04:41 am

    Hi Mullai

    We had arranged for a “Men’s Potluck” on newyear eve. My husband tried this recipe and It was sooooooooooooo tasty and was a super hit. Tasted exactly the same as from restaurants. Many many thanks. Keep rocking.

    Kakisha

    Reply
  33. kriti jayaram
    January 11, 2010 at 08:52 pm

    hi,

    i tried this recipe and my husband told it was awesome (i m a pure veg… trying to cook NV with ur recipes)!!!!!!!!! i am so happy that i never even wanted to taste it to fix things as long as it resembled ur picture, i felt it should be fine.
    great one!!!!!!!!

    Reply
  34. Dhakshayani
    December 14, 2009 at 03:09 pm

    Dear Mullai,
    I tried this recipe yesterday and it really came out well and yummy. It tasted the same like the Muniyadi vilas chicken kuzhambhu back in India. Thanks for the recipe.
    Dhakshayani

    Reply
  36. alspriya
    September 03, 2009 at 06:57 pm

    Hi Mullai,

    Could you please let me know whether all the ingredients to make the masala powder be added to the pan at the same time or should be added one after another in a specific order to prevent burning?

    Thanks,
    Priya

    Reply
  38. nithyagopi123
    July 12, 2009 at 11:44 pm

    photos looks too good….mouth watering recipe…today i tried .it cameout very well…i thought that name only like that before preparing your dish…after prepared this dish… i am saying this is a actual muniyandivilas chicken kozhambu…thanks millai…..your name also good…

    Reply
  39. Thamizh
    July 01, 2009 at 01:33 am

    Tried this recipe on sunday.. jus avoided coconut in the recipe all thro’ out as couple of my family members have BP n sugar.. so increased the split roasted gram to double the amount.. was wondering if the outcome would be fine or not due to the slight alteration i did.. it was splendid.. Thanks!!

    Reply
  42. geetha ramesh
    June 27, 2009 at 05:04 am

    Your dishes are very easy and super. u r using day day to using grocessaries, really very good and thanks for ur each and every receipe. whether all this receipes will be availale in the net always or anything will be deleted. kindly know me.

    Reply
  45. gowrijayaraj
    June 19, 2009 at 10:22 am

    hi,
    tempting presentation…I tried this recipe yesterday,it came out extremely well..
    thanks for sharing a wonderful recipe.

    Reply
  47. vishnulavanya
    June 18, 2009 at 05:51 pm

    hi mullai,

    Nice presentation. I tried many of ur recipes all came out very good. what is sesame oil? can i use normal vegetable oil? i have another question. i have tried ur thai fried rice recipe can i use redcurry paste instead of roasted chilli paste?

    Reply

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