Nattu Kozhi Kulambu is a delicious village style chicken curry made with authentic spices, Chicken and coconut paste.
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Nothing can beat the taste of gravy prepared with Country chicken. The normal broiler chicken will not have the awesome flavors of the 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 at 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.
Ingredients
Whole Spices - The spices add an amazing flavor to the chicken.
Chicken - Use good quality cleaned country chicken pieces. Always use pieces with juicy bone and flesh together. They are really good for chicken curry.
Onion & Tomato - They form the base of the curry. Saute the onions and tomatoes till they are soft and cooked.
Ginger garlic paste - Another mandatory ingredient for chicken curry. It adds so much flavor to the curry.
Spice powders - For any curry Chilli Powder, Coriander Powder, Turmeric Powder, and Salt are the basis for Indian Cooking. Also for nonveg dishes Garam Masala too adds flavor. I am adding the above spice powders.
Lemon - It balances the flavors and enhances the taste.
Cilantro - We garnish the Chicken Curry with cilantro. They smell amazing with Chicken Curry. Coconut Paste - This is another star ingredient. It adds an amazing flavor and its mandatory for authentic village style curry.
Shallots - Never replace small onions with normal onions for grinding as they add to the authentic flavors.
How to prepare Nattu Kozhi Kulambu
In a pressure cooker add the cut Chicken pieces, Turmeric Powder, and salt. Pressure cook it for 5-6 whistles. Wait until the pressure gets released by itself.
In another pan, add a tsp of sesame oil, grated coconut, cumin seeds, fennel seeds, pepper, and a sprig of curry leaves. Saute in a low flame, until it's aromatic and the coconut, changes color lightly. Switch off the stove and let it cool done. Grind to a fine paste by adding little water and set aside.
Now take a pan and oil. Once the oil becomes hot, add Fennel Seeds, Cinnamon, Cardamom, and Curry leaves. Fry for a min until aromatic.
Now add in Chopped onions and fry until golden brown in medium flame. Next, add ginger garlic paste and fry until the raw smell leaves.
Next, add tomato and cook until it becomes soft. Once the tomato is cooked add the pressure-cooked chicken pieces along with the water. Along with this add 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 let it simmer for 10 mins or until the gravy leaves oil. Add in finely chopped coriander leaves and switch off the flame.
Delicious Nattu Kozhi Kulambu 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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📖 Recipe
Naatu Kozhi Chicken kuzhambu
Standard 1 cup measures 240 ml
Ingredients
- ½ kg Chicken
- 1 tbsp Gingelly Oil / Sesame Oil
- 1 inch Cinnamon
- 1 tsp Fennel Seeds
- 2 Cardamom
- 2 Onion
- 1 spring Curry leaves
- 2 tbsp Ginger Garlic Paste
- 2 Tomato
- 2 tbsp Coriander powder
- 2 tsp Chilli powder
- 2 tsp Garam Masala powder
- 1 tsp Turmeric powder
- Salt to taste
- Corriander Leaves to garnish
To Roast and Grind
- ½ cup Coconut
- 15 Small Onions / Shallots
- 1 tsp Fennel Seeds
- ½ tsp Whole Pepper
- ½ tsp Cumin Seeds
- 1 spring Curry Leaves
Instructions
- In a pressure cooker add the cut Chicken pieces, Turmeric Powder, and salt. Pressure cook it for 5-6 whistles. Wait until the pressure gets released by itself.
- In another pan, add a tsp of sesame oil, grated coconut, cumin seeds, fennel seeds, pepper, and a sprig of curry leaves. Saute in a low flame, until it's aromatic and the coconut, changes color lightly. Switch off the stove and let it cool done. Grind to a fine paste by adding little water and set aside.
- Now take a pan and oil. Once the oil becomes hot, add Fennel Seeds, Cinnamon, Cardamom, and Curry leaves. Fry for a min until aromatic.
- Now add in Chopped onions and fry until golden brown in medium flame. Next, add ginger garlic paste and fry until the raw smell leaves.
- Next, add tomato and cook until it becomes soft. Once the tomato is cooked add the pressure-cooked chicken pieces along with the water. Along with this add 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 let it simmer for 10 mins or until the gravy leaves oil. 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.
Nutrition
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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