• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook with Sharmila
  • Home
  • About Me
    • Video Recipes
    • Media Mentions
    • Privacy Policy
  • Recipe Index
    • Recipes
  • Nanjilnad Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Instant Pot Recipes
  • Air Fryer Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » chicken » Nattu Kozhi Kulambu | Country Chicken Curry

    Nattu Kozhi Kulambu | Country Chicken Curry

    Posted on Mar 11, 2016 · Last Updated on Apr 16, 2023 by sharmila kingsly

    Sharing is caring!

    10 shares
    • Share10
    • Tweet
    Jump to Recipe Print Recipe

    Nattu Kozhi Kulambu is a delicious village style chicken curry made with authentic spices, Chicken and coconut paste.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

    Country Chicken Gravy

    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.

    Similar Recipes

    • Chicken Kurma
      Chicken Kurma
    • Easy Chicken Curry
      Easy Chicken Curry Recipe | Basic Chicken Curry
    • Herbal Chicken Curry
      Herbal Chicken Curry Recipe | Green Chicken Curry
    • Varutharacha Chicken Curry
      Varutharacha Chicken Curry Recipe | Chicken with Roasted Spices Curry

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

    📖 Recipe

    Country Chicken Gravy
    Print Recipe Pin Recipe
    No ratings yet

    Naatu Kozhi Chicken kuzhambu

    Naatu Kozhi Chicken kuzhambu is a delicious village style chicken curry made with authentic spices, Chicken and coconut paste.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: Indian
    Servings: 5
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    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.
    Keyword Naatu Kozhi Kuzhambu
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    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.

    « Onion Pulao
    Mushroom Biryani , Kalan Biryani »

    Sharing is caring!

    10 shares
    • Share10
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    connect with us

    • Facebook
    • YouTube
    • Instagram
    • Pinterest
    • Twitter

    Get To Know about me!!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. Read more about me!

    Spring Salads

    Moong sprouts Sweet Salad

    Moong sprouts Sweet Salad| Moong Sprouts Salad

    Chickepea Capsicum Salad

    Chickpeas Capsicum Salad | Bell Pepper Channa Salad

    Mediterranean chickpea salad

    Mushroom Chickpea Salad

    Mushroom Chickpea Salad

    Carrot Tomato Salad

    Carrot Tomato Salad Recipe | Easy Salad Recipes

    Tandoori Chicken Salad

    More salad recipes

    Top Posts & Pages

    Air Fryer Nachos
    Vegan Naan Bread | Homemade Naan
    Lettuce Wraps | Vegetable Lettuce Wraps
    Nandu Rasam | Crab Rasam | Crab Soup
    Mutton Bone Soup Recipe |Mutton Soup
    Green Chutney for Tandoori and Kebabs
    Chicken Clear Soup | How to prepare Chicken Soup
    Kambu Sadham | Bajra Rice | Pearl Millet Rice
    Indian Dinner Party Menu Ideas, Sample Menus + Recipes
    Mango Ladoo | How to Prepare Mango Ladoo

    Footer

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ©  2023 COOK WITH SHARMILA