Chicken Kulambhu - Madurai Munniyandi Vilas Style

Coming to this month Tamizhar Samayal Tuesday event I made this yummy chicken kulambhu which is popular in Munniyandi Vilas a popular non-veg restaurant.
Being brought up in vegetarian grandparents place non-veg recipes were once in a blue moon before marriage.So no experience about the non-veg recipes in restaurant and how it tastes,whereas hubby dear is other way.He is a non-veg lover and had tried in may restaurants and one such thing he loved is the chicken kulambhu served in Munniandi Vilas.
When I googled for this recipe I landed here,last week I tried this kulambhu and came out so delicious.Hubby dear said the taste is almost close which served in restaurant.Off to the recipe..........................

Basic Information

Preparation time ~ 15 minutes
Cooking time ~ 30-35 minutes
Serves ~ 3(generously)


Chicken(with bones)11/2 lbs
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)1 (medium size)
Green chilly/pachamilagai(chopped)1
Ginger&garlic paste2 tsp
Coconut paste2 tbs
Turmeric powder/manjal podi1/2 tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1tbs(chopped)

To roast and grind
Red chilly/varamilagai6
Coriander seeds/dhaniya1 tbs
Raw rice/pacharisi1 tsp
Black pepper/milagu1 tsp
Fennel seeds/sombu1/2 tsp
Poppy seeds/kasakasaa1 tsp
Roasted gram dhal/pottukadalai1 tsp
Cinnamon/pattai1 inch
Dessicated coconut1 tsp

For Tempering
Mustard seeds/kadugu1/2 tsp
Bay leaf1
Fennel seeds/sombu1/2 tsp
Red chilly/varamilagai2(broken)


  • Clean and cut the chicken to bite size pieces and keep it aside.
  • Dry roast the given ingredients given to a golden color or till the aroma comes out.Grind it to a fine powder and set it aside.
  • Heat a pan with oil and crackle the fennel,mustard seeds.Add the bay leaf,red chilly.
  • Add the curry leaves and green chilly,then add the onion and saute it till transparent.
  • Now goes in the ginger and garlic paste,fry it for a minute.Add the chopped tomato and cook it till mushy.
  • Add the chicken pieces and turmeric powder and saute it till the color of the chicken changes.
  • Now add the ground spice powder and mix it well it it coats well.
  • At this stage add around 2 cups of water and the coconut paste,let it cook for 5-8 minutes.
  • Then simmer it for another 5 minutes or  till the oil gets separated.
  • Add the chopped coriander leaves and put off the stove.
  • Serve it after an hour to get the flavors incorporate well.


This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.


Delicious and lovely looking chicken kulambu. Excellent preparation.

Semma chicken curry calling me would love to have this with parrotta

Fingerlicking chicken kuzhambu, i can start my day with and end my day with,irresistible.

Wow ! super, mouth watering here.

Looks so delicious.woo..woow ;)

Delicious Kuzhambu!! Adding roasted gram is interesting!!

I made this today ... its was very yummy and hubby liked it so much .. thanks ��

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