Nattu Kozhi Kulambu Recipe | Country Chicken Curry | Nattu kozhi kuzhambu recipe with step-by-step pictures and instructions. Nattu kozhi kulambu is a delicious and spicy curry made with country chicken and spices. It goes well with rice, roti, chapati, idli, or dosa. Down south in Tamilnadu, they always use country chicken as it is more flavorful and makes the dish so tasty.
Original nattu kozhi takes more time to cook and good for cold and cough. I always make country chicken soup for kids when they are coughing and sneezing. Sending this to FoodieMondayBloghop theme #291CurriesFromtheSouth suggested by me. I suggested posting any curry recipe from four South Indian states. My humble contribution to the theme is this simple village-style country chicken curry.
Some South Indian curry recipes from the blog
How to make Nattu Kozhi Kulambu with step by step pictures
Wash and take the country chicken in a pressure cooker.
Add water, ginger-garlic paste, turmeric powder, and salt.
Pressure cook for 5-6 whistles
Once the pressure releases, open the cooker and keep it ready. You can give this soup to kids.
Heat oil and temper with fennel seeds and pepper given under to roast and grind.
Once it browns add the small onions and saute till light golden.
Then add grated coconut and saute.
Allow it to cool down.
Take the mixture in the mixer.
Grind to a fine paste adding little water.
In the same Kadai, heat oil and add fennel seeds, cinnamon, and cloves.
Then add finely chopped onions and saute till golden.
Then add ginger garlic paste and saute till the raw smell goes.
Next, add chopped tomatoes and saute till mushy.
Then add the masala powders and saute.
Add water and allow it to boil for 5 minutes.
Then add cooked chicken along with the stock.
Add few curry leaves and allow it to boil for 5 minutes.
Then add the grounded masala and allow it to boil. Boil nicely for 10 minutes till the raw smell goes.
Garnish with coriander leaves and switch off the flame.
Delicious nattu kozhi kulambu is ready.
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