Nattu Kozhi Kuzhambu Recipe - Chinna Ulli Chicken Curry Recipe

Last Updated on January 2, 2018

This is a gravy which i made and served with the ulundu choru which i made and it was really yummy. This recipe doesn't have any whole spices like cinnamon, cardamom and tomatoes as well. All the flavour comes from the shallots / sambar onions. I know peeling tons of small onion can be a pain, but at the end it is all worth it. This curry can be served with rice, roti, idli or dosa as well.

Hope you will give this a try and let me know how it turns out for you.

Preparation Time : 10 mins
Cooking Time : 1 hour
Serves: 6
Recipe Source: Vani's Kitchen

Ingredients:

Country Chicken / Nattu Kozhi - 1 kg
Salt to taste
Turmeric Powder - 1 tsp
Coconut - 1 cup grated

For Grinding:
Shallots / Sambar Onion- 500 grams
Ginger - 3 tblspn chopped
Garlic - 6 cloves peeled

For Roasting & Grinding:
Oil - 1 tsp
Dry Red Chilli - 15 to 20
Coriander Seeds / Malli - 3 tblspn
Cumin Seeds / Jeerakam - 1 tsp

For Seasoning:
Gingelly Oil - 3 tblspn
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Shallots / Sambar Onion - 15 chopped finely
Curry leaves a big handful

Method:

Take grinding ingredients in a blender and puree smooth. Take chicken in a pressure cooker, add ground masala, salt, turmeric and mix well. Now cover this and pressure cook for 3 whistle, simmer for 10 mins and turn off the heat. Let the steam go all by itself.

In the meantime, heat little oil in a pan, add chillies, coriander and cumin and roast for few mins. Now take this in a blender and puree till smooth.

Now Grind coconut separately and set aside.

Now when the chicken is done, add both the masala and mix well.

Simmer for 15 mins.

Now heat oil in a pan, add mustard, urad dal and let them sizzle.

Add shallots, curry leaves and fry till golden brown.

Pour this in curry and mix well.

Serve over rice.

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