Nattu Kozhi kuzhmabu/ Country chicken curry with step by step pictures.
Many of my relatives advised me to avoid broiler chicken and insist to use nattu kozhi/country chicken. But here in its available only on Sunday in the butcher shop near my house. Last Sunday bought a chicken and tried this curry to go with hot steamed rice. Unlike ordinary chicken this meat requires pressure cooking as the flesh are little hard. Also it may not taste good in the first eating itself and you have use it to get adapt to its taste.You get satisfied by eating a healthy meat free from any adulteration.
Here I have not used coconut but while grinding you also use some roasted coconut for more gravy.
Preparation time: 15mins
Cooking time:30 mins
Recipe type: Gravy
Recipe Cuisine: India
Author: Babitha Costa
- Country chicken/Nattu Kozhi-1/2 kg
- Ginger garlic paste-2 tsp
- Oil-2 tbsp
- Whole garam masala- bay leaf, cinnamon, clove , cardamom.
- Onion-2, chopped
- Green chilly-1
- Salt to taste
To roast & grind:
- Red chilly-7
- Coriander seeds- 1 tbsp
- Jeera- 1 tsp
- Saunf seeds- 1 tsp
- Pepper- 1 &1/2 tsp
1. Dry roast all the ingredients listed under " to roast&grind" without burning it. Cool and grind it into fine paste with little water.
2.Clean the chicken well with water. Mix ginger garlic paste, turmeric powder with it and pressure cook it for 5-6 whistles. When the pressure release of it own open, pls don't throw away the chicken broth init.
3. Heat oil in a pan and add the whole spices first. When it releases aroma add chopped onion and splited green chilly.Saute till the onion becomes translucent.
4.Then add the ground spice masala, cooked chicken and mix. Add salt and needed water from the chicken broth. Lastly add chopped tomato and cook for 1-2 minutes and switch off.
Serve for rice , roti, appam, or any breakfast recipe.
1. If you need more quantity you can grind some coconut with the masala and add to it.
2.Since we like tomato pieces as such I added it last. But you can also saute it after adding onions.
3.Adjust red chilies.