Nattu Kozhi Kulambu Recipe is a thick gravy prepared with country chicken with freshly ground masala at home. This is village style Nattu Kozhi kulambu. My Grandma makes this kuzhambu often when i was kid and it is my favorite kuzhambu. It goes well with rice, roti, chapati, idli, or dosa. Down south in Tamil Nadu, they always use country chicken as it is more flavorful and makes the dish so tasty. Moreover, you can consider this gravy to have medicinal values because of the spices and other ingredients used in the countryside.
Nattu kozhi is an indigenous chicken breed of India that is bred by the local farmers, and it forms the basis of many authentic village dishes. Compared to broiler chickens, Nattu kozhi has less meat and takes a bit more time to cook, but it is healthier (particularly good for congestion and chest colds).
Country chicken gravy or Nattu kozhi kuzhambu is a spicy gravy, which is served with hot rice, idly or dosa. Learn how to do this spicy Nattu kozhi kuzhambu with step wise pictures.
Watch Country Chicken Curry Recipe(Tamil)
Chicken Curry Recipe | Country Chicken Curry | Nattu kozhi kuzhambu
Ingredients
To Temper
How to make chicken curry recipe
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Buy 1kg Country chicken, after cleaning without skin this could be 750g. Wash with turmeric powder. Marinate with turmeric powder, curd and salt for 30mins.
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crushed the garlic, cumin seeds and fennel seeds and keep aside.
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Roughly chopped the Onion and keep aside.
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In a blender jar take grated coconut, onion, cumin seeds, black pepper, poppy seeds and fennel seeds.
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Grind all ingredients with little water to thick paste and keep aside.
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Heat the pressure cooker pan add gingerly oil.
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Add the items under temper.
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Add crushed onions and natural sea rock salt.
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Sauté for few mins till the onion turns translucent.
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Add ginger garlic paste sauté until raw smell goes off.
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Now add chopped tomatoes, sauté it until tomatoes turn soft and mushy.
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Add red chili powder, coriander powder, turmeric powder.
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Add garam masala powder then add marinated country chicken and mix well.
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Sauté the chicken with masala for about 3-4 mins without water.
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Now add water to cover the chicken. Close the lid and cook it on a medium flame for 4-5 mins.
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Now add fresh ground coconut masala paste. Then add required amount of water.
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Add rock salt and few curry leaves to taste.
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Pressure cooks the chicken about 4-5 whistles in the medium flame.
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Once the pressure release opens the cooker, add few more curry leaves for garnishing.
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Yummy spicy village style country chicken Kuzhambu is now ready to serve.
Note
- If you feel the raw smell of country chicken add more ginger-garlic while cooking.
- For country chicken Pressure cook for 5-6 whistles. (For broiler chicken it could be 1 whistle). It takes more time to cook than broiler chicken.
- This recipe can be prepared with any oil. But gingelly oil gives an exclusive healthy taste.
