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.

Ingredients:

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

Method:

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.

Pictorial:

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

Serve