Nattu Kozhi Kulambu | Authentic Country Chicken Curry ( Village Style )
Nattu kozhi kulambu, traditional country style chicken curry recipe made authentic way. This spicy nattu kozhi kulambu is made with shallots, crushed ginger and garlic, whole spices, roasted coconut and masala made from scratch. I have shared three ways of nattu kozhi kulambu which we repeatedly make in our home every weekend. Learn how to make nattu kozhi kulambu with coconut, without coconut, in an open pot (authentic way) and in pressure cooker.
Heat 1 tsp oil in a kadai. Add in the whole spices listed for roasting and toast them for a minute. Add in peeled shallots and saute for couple of minutes. Once roasted take them in a blender and make it into a smooth puree. Set 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 gingelly 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 minutes till they turn mushy. Add in salt, add the spice powders and saute for a min. Add the nattu kozhi (country chicken) in and mix well with the masala. Pour in water, tamarind pulp and bring it to a boil Cover the pan and simmer it for 1 hour till the chicken is cooked.
Now add in the roasted whole spice masala, coconut masala and mix well. Cover the pan again and simmer on low heat for 10 to 15 minutes till a layer of oil floats on top. Add in chopped coriander leaves and mix well. Serve with rice.
Nattu Kozhi Kulambu (in a pressure cooker)
Take chicken in a pressure cooker, add salt, chilli powder and turmeric powder and pressure cook for 5 to 6 whistle. Turn off the heat and let it sit till pressure release on its own. Heat oil in a pan, add coriander seeds and chillies and saute till toasted. Add coconut and saute till it gets golden. Take it in a blender and make it into a smooth paste.
Heat oil in a pan, add whole spices and let them sizzle. Add ginger garlic paste and saute for a min. Add onions and cook till golden. In goes tomatoes and cook till mushy. Add spice powders and mix well. Open the pressure cooker, pour in the cooked chicken along with all the cooking liquid and mix well. Add ground masala, salt and mix well. Cook till oil separates. Take it off the heat and serve with rice or roti.
Nattu Kozhi Kuzhambu (without Coconut)
Grind the ingredients given in the list to a coarse mixture. Set it aside till use.
Heat oil in a kadai. Add in onions and saute till it turns golden brown. Add in ground spice 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 regular chicken cook for 2 whistle and simmer for 5 mins. Take it off the heat and let the steam release by itself. Add in lots of coriander leaves and mix well. Serve this with rice or any bread.
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Notes
In this same recipe you can use regular chicken instead of country chicken. Regular chicken will take around 30 minutes to cook. If cooking in pressure cooker, give 2 whistle.
When grinding coconut you can add few cashews for rich taste. Some times I added roasted gram dal with coconut for thickness.
Instead of shallots you can use onions.
Make sure you use gingelly oil for authentic taste. You can use coconut oil instead of gingelly oil.