Chicken Curry Recipe – Nattu Kozhi Kuzhambu RecipeI

Nattu Kozhi / Chicken – 1 kg cut into pieces
Salt to taste
Turmeric Powder / Manjal Podi – 1 tsp
Oil – 1 tblspn
Water as needed


For Roasting & Grinding:
Coconut – 1 cup grated
Fennel Seeds / Sombu / Saunf – 1 tblspn
Cinnamon / Pattai – 4 cm piece
Coriander Seeds / Malli – 2 tblspn
Dry Red Chillies – 10
Whole Black Pepper – 2 tsp
Oil – 1 tsp


For Masala:
Oil – 1 tblspn
Onion – 2 large sliced
Ginger Garlic Paste – 2 tblspn
Tomatoes – 4 large chopped


Method:

Take chicken in a bowl, add salt and turmeric powder. Mix well. Set aside.

Heat oil in a pan, add all spices in and saute for couple of mins. Take it in a blender.

Now take coconut in the pan and saute till golden. Take it in the same blender and puree till smooth. Remove to a bowl.

Now in the same pan, add a tblspn of oil, add in onions and saute till golden, Add in ginger garlic paste and saute for a min. Add in tomatoes and saute till mushy.Take it in a blender and puree. Set aside.

Heat oil in a kadai. Add in chicken and sear it well. 

Now take chicken in a pressure cooker, add the spice masala and onion tomato masala, water and salt. Mix well. Pressure cook for 2 whistle for normal chicken and 6 whistle for nattu kozhi, simmer the pan for 15 mins and turn off the heat. Let the steam go all by itself. Open the cooker and add coriander leaves.

Serve