Nattu Kozhi Kulambu

நாட்டு கோழி குழம்பு Nattu Kozhi Kulambu / Country Chicken Gravy

Nattu kozhi kulambu is a country chicken gravy which is made by ground spices. I’m not big lover of chicken curry but after I tasted the nattu kozhi, I’m addicted to that juicy flavor. This time I tried a simple version of nattukozhi kuzhambu like village style and got amazing result. My whole family enjoyed the சிக்கன் gravy for rice and dosa.

Ingredients for Nattu Kozhi Kulambu

Country chicken – 3/4 kg (750g)
Small onion – 1 cup (chopped)
Tomato – 1
Ginger garlic paste – 2 tbs
Black peppercorns – 1 tsp (crushed)
Cumin seeds – 1 tsp (crushed)
Turmeric – 1/4 tsp
Chilli powder – 1 tbs
Masala – 1 tbs
Sesame oil – 2 tbs
Cumin seeds – 1/4 tsp
Curry leaves – 1 spring
Salt as needed
Cilantro for garnish

Grinding Ingredients

Coconut – 1/2 cup (chopped)
Cinnamon stick – 1 small piece
Fennel seeds – 1/4 tsp

Directions

Grind coconut

Add all the grinding ingredients into a mixie jar.
Grind it into fine paste by adding water.

Prepare gravy

Heat oil in a pan/wok then add cumin seeds and curry leaves.
Add the chopped onion and ginger garlic paste then sauté for a minute.
Now onion turns color, we can now add chopped tomatoes and cook that until mushy.
Add masala, chilli powder, turmeric powder, pepper powder, cumin powder and salt.
Mix everything well then add cleaned chicken.
Mix until the spice mix coat all over the chicken.
Close the pan and let the chicken emit some oil.
Add the coconut ground paste and mix well.
Pour enough water and close pan then cook in high flame until chicken completely cooked.
Turn the flame into low and keep the gravy for 5 minutes.
Switch off the flame and drizzle some chopped cilantro.
Nattukkozhi kuzhambu ready.
Serve the kulambu with rice, rasam or dosa.

Notes

You may try this with broiler chicken too.
Don’t use powdered pepper and cumin. Coarse crushed pepper, cumin gives unique taste to this recipe.
This will go well with parotta, roti and Naan too.