Naatu Kozhi Chicken kuzhambu is a delicious village style chicken curry made with authentic spices, Chicken and coconut paste.
Nothing can beat the taste of gravy prepared with Country chicken. The normal broiler chicken will not have the awesome flavors of country chicken. We should have country chicken once in a while to enjoy the awesome desi flavors..
In my house when all my relatives are in home we used to prepare lunch using Country chicken. We use to get it alive and do all the cleaning from the scratch in my home. As this requires some effort we don’t prepare it often. However ,the recipe here is not the traditional way of cooking Country chicken. I have just followed a basic recipe which is an easy method by this even beginners can cook Country Chicken by following this method.
How to prepare Country chicken curry
1) In a pressure cooker add in the cut Chicken pieces, Turmeric Powder and salt. Pressure cook it for 3 whistles. Wait until the pressure get released by itself. Now take a kadai and oil, once the oil becomes hot add in Fennel Seeds, Cinnamon and Curry leaves, Fry for a min until nice aroma comes.
2) Now add in Chopped onions and fry until golden brown in medium flame. Next add in Ginger garlic paste and fry until the raw smell leaves.
3) Next add in tomato and cook until it becomes soft .Once the tomato is cooked add in the pressure cooked chicken pieces along with the water. Along with this add in the spice powders. Chilli powder, coriander powder Garam Masala Powder and Salt.
4) Stir well and then add in the Ground Coconut paste. Mix well and simmer it for 10 mins or until the gravy consistency is reached. Add in finely chopped coriander leaves and switch off the flame.
Chicken curry is now ready
Tips & Variations
- Don’t discard the water which is used to pressure cook the chicken it enhances the flavour of the gravy.
- Taste best when served with any South Indian Breakfast like idlis, Dosa, Poori or chapati.
- Can be served with bread too. Bread and Chicken is my favourite combo.
- Always use good tender chicken to prepare this gravy.
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Naatu Kozhi Chicken kuzhambu
Ingredients
- ½ kg Chicken
- 1 tbsp Oil
- 1 inch piece Cinnamon
- 1 tsp Fennel Seeds
- 2 Onion
- 1 spring Curry leaves
- 2 tbsp Ginger Garlic Paste
- 2 Tomato
- 2 tbsp2 Coriander powder
- 2 tsp Chilli powder
- 2 tsp Garam Masala powder
- 1 tsp Turmeric powder
- ½ cup Coconut
- Salt to taste
- Corriander Leaves to garnish
Instructions
- In a pressure cooker add in the cut Chicken pieces, Turmeric Powder, and salt. Pressure cook it for 3 whistles. Wait until the pressure gets released by itself. Now take a kadai and oil, once the oil becomes hot add in Fennel Seeds, Cinnamon, and Curry leaves, Fry for a min until a nice aroma comes.
- Now add in Chopped onions and fry until golden brown in medium flame. Next add in ginger garlic paste and fry until the raw smell leaves.
- Next, add in tomato and cook until it becomes soft. Once the tomato is cooked add in the pressure-cooked chicken pieces along with the water. Along with this add in the spice powders. Chilli powder, coriander powder Garam Masala Powder and Salt.
- Stir well and then add in the Ground Coconut paste. Mix well and simmer it for 10 mins or until the gravy consistency is reached. Add in finely chopped coriander leaves and switch off the flame.
Notes
- Don’t discard the water which is used to pressure cook the chicken it enhances the flavor of the gravy.
- Taste best when served with any South Indian Breakfast like idlis, Dosa, Poori or chapattis.
- Can be served with bread too. Bread and Chicken is my favorite combo.
- Always use good tender chicken to prepare this gravy.
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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