Delicious nattu kozhi kulambu with step by step pictures. Country chicken curry which is super delicious and so easy to make as well. This version has chicken curry with coconut and without coconut.
Nattu Kozhi Kulambu Recipe
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 happiness 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.
Similar Recipes,
Andhra Chicken Curry
Chicken Salna
Easy Chicken Curry
Traditional Chicken Curry
No Coconut Chicken Curry
Roasted Chicken Curry
Chettinad Chicken Curry
I hope you will love this one and tell me how it turned out for you.
Nattu Kozhi Kulambu / Authentic Country Chicken Curry ( Village Style )
Ingredients
- Country Chicken / Nattu Kozhi - 1 kg
- Indian Sesame Oil / Nala Ennai / Gingelly oil - ½ cup
- Shallots / Sambar Onion - 15 chopped
- Curry leaves - 2 sprigs
- 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
- 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
- Coconut - 1 cup
- Poppy Seeds / Kus Kus / Kasa Kasa - 2 tblspn
Instructions
- Heat 1 tblspn oil ina 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/ 4th 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.
Nattu Kozhi Kulambu (with Coconut)
 |
| 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 ¾th 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 |
Nattu Kozhi Kulambu (without Coconut)
I mostly make chicken curries with coconut in it, somedays i need a curry which has no coconut and calls for simple onions and tomato masala. I always thought that adding ground up paste in the curries make it more thick and curry like, rather than making everything watery.
But this recipe is a exception, it gives you the thick consistency without making it watery. The flavours of this is much better too. The only thing is it need onions and tomatoes which i grind to make a smooth paste for thickness.
Hope you will try this and let me know what you think. You can check out my chicken curry with coconut hereand my easy peasy chicken curry here.
Preparation Time : 10 mins
Cooking Time : 1 hour
Serves - 3 to 4
Ingredients for Chicken Kulambu
- Oil - 4 tblspn
- Onion - 3 large sliced thinly
- Tomatoes - 3 large sliced thinly
- Chicken Masala Powder - 50 grams packet
- Chicken - 1 kg with bone
- Water as needed
- Salt to taste
- Coriander leaves for garnishing
- For Grinding:
- Fennel Seeds / Sombu / Saunf - 1 tblspn
- Cinnamon / Pattai - 2 cm piece
- Ginger - 3 tblspn chopped
- Garlic - 10 cloves
Chicken Curry Preparation
- Grind the ingredients given in the list to a paste. Set it aside till use.
- Heat oil in a kadai. Add in onions and saute till it turns golden brown.
- Add in groud paste and saute for a while.
- Now add in tomatoes and saute that till it turns mushy.
- Take half of this mix in a blender and puree fine.
- Add it back to the pan, add salt, chicken masala and mix well.
- Add in chicken and coat with the masala.
- Now take this in a pressure cooker and cook for 5 whistle and simmer for 15 mins if it is country chicken. If not cook for 2 whistle and simmer for 5 mins.
- Add in lots of coriander leaves and mix well.
- Serve this with rice or any bread.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
Tamilarasi Sasikumar
Mouth Watering Kulambu dear...love it..
GK Arusuvai
Aarthi it looks so perfect. I love the rich colour of the curry!
Saraswathy Balakrishnan
yummo simple yumma dear:)
maha
Birthday wishes 2 ur hubby....
maha
సిరి
Great preparation doing it in large quantities is always tough u made it so easy breezy
Pretend Chef
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!
Pretend Chef
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!
Muraligeetham
looks delicious!! can we use broiler chicken instead of country chicken?
Aarthi
@MuraligeethamYES You can
Muraligeetham
Thanks!
Anonymous
are u sure that we must add tamarind water in it.
Aarthi
@Anonymousyes..it gives a lovely tangy taste to it..
Aarthi
@Anonymousyes..it gives a lovely tangy taste to it..
Suresh Kumar
Superb good
run madhavan
I tried this procedure...IT CAME BACK IN AMAZING TASTE...
Ari
Wow with your guidance today prepared a yummy country chicken thanks sis
Jacob Pradeep Norman
The smell was amazing but taste.. not in the same league. The tamarind was overpowering and drowned everything else that was there.
Jacob Pradeep Norman
The small was ammmazing but the taste wans't in the same league.. the tamarind was overpowering and drowned everything else that was there..
Aarthi
@Jacob Pradeep NormanI think you must have added lots of tamarind. Next time reduce the amount, you will surely enjoy this curry
karthikeyan
I tried this. It was given me the perfect taste was, I expect.. Thanks Aarthi...
Sujatha Manohar
This is fantastic. Both, the presentation and the process.
I love it.
Sujatha Manohar
Fantastic way to present a yummy gravy. I love it.
Arul
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.. 🙂
Anonymous
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
Anonymous
Hi thank u very much for this recipe I am newly married and kulambu came well
Anonymous
Realy it was very nice dish... Thank u fr ur wonderful dish..
Sangeetha Prasanna
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.
Aarthi
@Sangeetha Prasannayes it is a good idea
Shami Immanuel
Today I tried this receipe and it was a big hit. Thanks a ton.
Utham
Tried this since all my recipes tasted the same!! This taste is definitely different. Good variation.
Ananthakumari
Excellent taste, doing second time. Thanks Arthi
Nandakumar
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
vaishu
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 ???
Ammu
can we use normal onions instead of shallots
Aarthi
yes u can use normal onions
Sangeetha Vp
Hello aarthi,
All ur recipes are mouth watering.
Can we avoid coconut in this recipe
Anonymous
Yes.In such case you have to reduce chilly
Venkatesh Dhakshinamoorthy
Hi aarthi, i tried last sunday.. it was awesome.. my sister calling me as a five star hotel chef.. thank u..
Anonymous
Hi can we skip tamarind ??
Aarthi
tamarind adds the sourness in this recipe
morri
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.
Murugan B Iyyappan
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.
Anonymous
I tried this recipe. It came out well.. Thanks for neat presentation. Easily understandable.
Nirmal
I have tried 4 dishes so far based on your method and everything turned out awesome. Last night j had 8 idly and 3 dosa with egg curry prepared by your method
Vinny
If you can categorize the list of ingredients that are exactly required for blender and the one to make the curry. It would have been great. Though your description says so, there is no clear list that mentions the items needed for initial frying.
Arul
Yummtummy is always Good for any type of food. Pictorial representation makes us to do easy. Super.
Devika
To be honest, I have actually tried your recipe a couple of times before.... To save on time I fry out all the ingredients and give it one grind... Honestly, it turns out delicious.... The blend of spices in the recipe adds magic to bland chicken.... Thank you