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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
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 5
Calories:
Author: sharmila kingsly

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
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