Oct 8, 2012

நாட்டு கோழி குழம்பு / Nattu Kozhi Kulambu / Authentic Country Chicken Curry ( Village Style )

Hai Guys..Hope everyone had a great weekend.Mine was a blast, because it is hubby's birthday. What could be a happy day than that right?..I surprised him with a chocolate cherry tart at 12'O clock. He was kind of shocked and surprised, I can see the happyness from his face. The day was awesome, I cooked some lovely food for him, went to temple and had dinner in one of our favorite restaurant. So how was urs?

Now back to today's recipe, this one is a authentic  chicken kulambu recipe. They call for local ingredients and fresh ground spices which take this chicken curry to a whole new level. This recipe takes some time to make but it is worth every minute. The end result was so good. Each ingredient which I used in this recipes makes this curry taste so exotic. Specially the shallots, tamarind, gingelly oil and fresh roasted spices.  

I hope you will love this one and tell me how it turned out for you.


Country Chicken / Nattu Kozhi - 1 kg
Indian Sesame Oil / Nala Ennai / Gingelly oil - 1/2 cup
Shallots / Sambar Onion - 15 chopped
Curry leaves - 2 springs
Ginger Garlic paste - 2 tblspn ( Click here for recipe)
Tomatoes - 2 large chopped
Salt to taste
Chilli powder - 1 tblspn or to taste
Coriander powder / Malli podi - 2 tblspn
Turmeric powder / Manjal podi - 1 tsp
Tamarind Pulp - 3 tblspn (Click here for recipe)
Coriander Leaves / Cilantro a handful

For Roasting & Grinding:
Whole Pepper - 1 tsp
Cumin Seeds / Jeerakam - 1 tblspn
Fennel Seeds / Sombu / Saunf - 1 tblspn
Cloves /Krambu - 6
Cinnamon / Pattai - 1 small stick
Shallots / Sambar Onion - 10 left whole
Oil - 1 tblspn

For Grinding:
Coconut - 1 cup
Poppy Seeds / Kus Kus / Kasa Kasa - 2 tblspn


Heat 1 tblspn oil in a kadai. Add in the ingredients give for roasting and grinding list and saute for 5 mins on low flame. Now remove this to a blender and make into a fine puree. Set this aside till use.

Take coconut and poppy seeds in a blender and make into a fine puree.Set this aside till use.

Take a large kadai. Heat oil in it.

Add in chopped shallots, curry leaves, ginger garlic paste and saute for a couple of mins.

Now add in tomatoes and saute for 5 mind till they turn mushy.

Add in salt, add the spice powders and saute for a min.

Add the chicken in and mix well with the masala.

Add in water, tamarind pulp and bring it to a boil  Cover the pan and simmer it for 15-20 mins till the chicken is 3/ 4 th done.

Now add in the onion masala, coconut masala and mix well.

Cover the pan again and simmer for 30 mins.

Add in lots of coriander leaves and mix well.

Serve with rice.


Take all your ingredients
Check out the ingredient list for the name of the spices
Start by roasting your spices and shallots
remove them to a blender
and make into a fine puree.set this aside
now take coconut and poppy seeds in a blender
and make this into a fine puree too..Set this aside
Lets make the curry..heat lots of gingelly oil
add in shallots and curry leaves
add in ginger garlic paste
and tomatoes
add some salt
and spice powders
mix well
add the nattu koli in
pour some water
and tamarind juice
mix well
cover and cook till the chicken is 3/4th done
now add in the ground shallot masala
and the ground coconut masala
cook everything on a slow flame
till oil floats on top
add lots of cilantro
and mix well


  1. Mouth Watering Kulambu dear...love it..

  2. Aarthi it looks so perfect. I love the rich colour of the curry!

  3. Birthday wishes 2 ur hubby....

  4. Great preparation doing it in large quantities is always tough u made it so easy breezy

  5. My jaw dropped when I saw the ingredients list and the step by step tutorial. Not because it seems like a lot but because of the flavors and how delicious it looks. Oh my! Yummy!

  6. My jaw dropped when I saw the ingredients list and the step by step tutorial. Not because it seems like a lot but because of the flavors and how delicious it looks. Oh my! Yummy!

  7. looks delicious!! can we use broiler chicken instead of country chicken?

  8. are u sure that we must add tamarind water in it.

  9. @Anonymousyes..it gives a lovely tangy taste to it..

  10. @Anonymousyes..it gives a lovely tangy taste to it..

  11. I tried this procedure...IT CAME BACK IN AMAZING TASTE...

  12. Wow with your guidance today prepared a yummy country chicken thanks sis

  13. The smell was amazing but taste.. not in the same league. The tamarind was overpowering and drowned everything else that was there.

  14. The small was ammmazing but the taste wans't in the same league.. the tamarind was overpowering and drowned everything else that was there..

  15. @Jacob Pradeep NormanI think you must have added lots of tamarind. Next time reduce the amount, you will surely enjoy this curry

  16. I tried this. It was given me the perfect taste was, I expect.. Thanks Aarthi...

  17. This is fantastic. Both, the presentation and the process.
    I love it.

  18. Fantastic way to present a yummy gravy. I love it.

  19. It was just mindblowing.

    For a change, I tried cooking today as my wife was very much busy with our kid. I just followed your steps and it came out really awesome.. My life loved it..

    Thanks Sis.. :)

  20. vegu nadkal kalithu nattu kozhi kulambu. en manaivikku bathil indru en samayal ungal blog kai koduthathu.

    kalaiyil 5 manikku elunthu samaithu sapittu vittu etho ungallu en nadri
    veetil ulla anaivarum magilchi en magan 4 months sapida kuduthu vaikala valarthanthum avanaukkaga nitchayam saiveyn en manamartha nadri thangayey.

    epadikku vikram kudumbathinar

  21. Hi thank u very much for this recipe I am newly married and kulambu came well

  22. Realy it was very nice dish... Thank u fr ur wonderful dish..

  23. Hi mam,
    Can I pressure cook the chicken for 1 or 2 whistles before adding it to kadaai? Because country chicken takes much time to become softer.

  24. Today I tried this receipe and it was a big hit. Thanks a ton.

  25. Tried this since all my recipes tasted the same!! This taste is definitely different. Good variation.

  26. Excellent taste, doing second time. Thanks Arthi

  27. I bought country chicken for first time and I cooked myself with lot of care to get the right taste. I used to follow different web sites for same recipe and end up doing the mix of things. This time I tried to stick to this since it looked to me perfect. And YES, Indeed it is. The result is so tasty it came out and even my wife and daughter enjoyed eating very much. I am from Kongu region and I liked this taste very much

  28. I want to have this with chapathi.. so i need gravy type.. if i dont add water to it will it get boiled and become gravy type ???

  29. can we use normal onions instead of shallots

  30. Hello aarthi,
    All ur recipes are mouth watering.
    Can we avoid coconut in this recipe

    1. Yes.In such case you have to reduce chilly

  31. Hi aarthi, i tried last sunday.. it was awesome.. my sister calling me as a five star hotel chef.. thank u..

  32. This comment has been removed by the author.

  33. Hi can we skip tamarind ??

    1. tamarind adds the sourness in this recipe

  34. We visited my husband's parents this weekend and they gave us a nice, big country chicken. I thought: what better occasion to try out this recipe? It did take some time to prepare, yes, but it's sooo worth it. The curry cooks for a long time, so all the flavours can blend together and they are all nicely balanced. I added less tamarind (1.5 tbsp) and it was just enough. I wouldn't skip tamarind in this recipe. The dish takes some work, but at the end you get a huge pot full of amazing stuff. Everyone loved it, and I didn't even have to make any side dishes, we just had it with rice and some curd.

  35. I suggest to add the roasting & grind before adding chicken so that masala will cook in oil to give soft taste. The receipe is the best for this kind. Thank you.

  36. I tried this recipe. It came out well.. Thanks for neat presentation. Easily understandable.


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