Country Chicken Bone Curry a delcicious stew from left over bone pieces without adding much spices in a coconut based gravy .It is so flavourful and watery.
Country Chicken Bone Curry | Desi Chicken Bones Gravy | Naatu Kozhu Elumbu Kuzhambu is usually prepared whenever there is a big gathering or a feast in houses.
I have already posted the Shredded Chicken Roast recipe, Where we use country chicken meat as the base and we do not use the bones. So after preparing the roast we use the bones to prepare this gravy.
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Chicken Curry with Bones
It is such mild and flavorful gravy. Usually, it is cooked with the left out bone pieces without adding many spices in a coconut-based gravy. Let's see how to prepare Country Chicken Bone Curry
Elumbu Kuzhamb is more like a watery kuzhambu , the main flavors come from the Chicken broth used. Usually, we slow cook the chicken bones along with onion, tomato, ginger-garlic paste.
How to prepare Elumbu Kuzhambu
However we can also pressure cook the chicken with, Salt, Turmeric powder, and Ginger garlic paste and then use the bones and the Chicken broth to prepare the gravy.
In my Elumbu kuzhambu video I have prepared this way as I was shooting both the shredded Chicken Roast and this Kuzhambu the same day.
So select the method whichever suites the best for you. The slow cooking method takes time to cook and the pressure cooker method is quick however flavor of the gravy is equally good both the ways.
What is the difference between Country Chicken and Broiler Chicken
Chicken that are specially grown for meat is called as Broiler Chicken .
Country Chicken or Desi Chicken is feed in the open and are grown locally by the farmers or others.
Broiler chicken is tender and young when it is used for meat. Whereas country chicken is feed and used for meat at the right stage. It also feeds on worms and other healthy stuff and is comparatively healthy then the broiler chicken.
County Chicken tastes much better than the broiler chicken and takes more time to cook comparatively.
Also, country chicken is organic and is less prone to diseases, so it is best to include country chicken in our food.
Health benefits of chicken bones:
It is good for joints, Also have plenty of Vitamins and Minerals. It is also good for digestive systems.
As Bones themselves are rich sources of minerals including calcium and phosphorus, sodium, magnesium, as well as other important nutrients consuming them benefits us a lot.
How to Prepare Chicken Curry with Bones
1. In a pan add in the Chicken Bone pieces, Onion, Curry Leaves, Tomato, Ginger Garlic paste, Water and cook till the chicken is 90 % done. It may take around 20-25 mins, alternatively it can be also cooked in a pressure cooker.
2. In a blender add in Green Chilli, Cumin Seeds, and Curry Leaves and give a quick pulse.
4. To the ground, paste add in Coconut and give a quick pulse and then add in water and grind to a fine paste
5. Now that the chicken bones would have cooked to this add-in Chilli powder, Turmeric powder, and Salt mix well and then add in the Ground Coconut Masala.
5. Continue cooking in a medium flame wait till it comes to a boil and then mix well and keep it in a lower flame.
6. In a tempering pan add in oil and once it heats up add the Ingredients mentioned in the To Temper table and then pour it to the Gravy and mix well. Switch off the flame.
Tips for Chicken Bones Curry
- This is a mild gravy and hence it tastes best with Steamed Rice and any other Non-Veg Starter.
- Usually, I use the flesh of the chicken to fry or to prepare Roast and the remaining bones into this gravy.
- Adjust the no of Green chili according to your spice level.
Similar Chicken Recipes
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📖 Recipe
Country Chicken Bone Curry | Naatu Kozhi Elumbu Kuzhambu
Ingredients
- ½ kg Chicken Bones
- 1 Onion
- 1 Tomato
- 1 Curry Leaves
- 1 tsp Ginger Garlic paste
- ¼ tsp Turmeric powder
- ½ tsp Red Chilli powder
- ½ tsp Garam Masala
- Salt as needed
- Water as needed
To Grind:
- ¼ cup Coconut
- 3 Green Chilli
- 1 tsp Cumin Seeds
- Curry Leaves few torn roughly - optional
To Temper
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 spring Curry Leaves
- 3 Dry Red Chilli
Instructions
- In a pan add in the Chicken Bone pieces, Onion, Curry Leaves, Tomato, Ginger Garlic paste, Water and cook till the chicken is 90 % done. It may take around 20-25 mins, alternatively it can be also cooked in a pressure cooker.
- In a blender add in Green Chilli, Cumin Seeds, and Curry Leaves and give a quick pulse.
- To the ground, paste add in Coconut and give a quick pulse and then add in water and grind to a fine paste.
- Now that the chicken bones would have cooked to this add-in Chilli powder, Turmeric powder, and salt mix well and then add in the Ground Coconut Masala.
- Continue cooking in a medium flame wait till it comes to a boil and then mix well and keep it in a lower flame.
- In a tempering pan add in oil and once it heats up add the Ingredients mentioned in the To Temper table and then pour it to the Gravy and mix well. Switch off the flame.
Video
Notes
- This is a mild gravy and hence it tastes best with Steamed Rice and any other Non-Veg Starter.
- Usually, I use the flesh of the chicken to fry or to prepare Roast and the remaining bones into this gravy.
- Adjust the no of Green chili according to your spice level.
Varun Sethupathi
Thanks for sharing this info, keep posting…
Varun Sethupathi