Description

Nattukozhi Kozhambu, a quintessential South Indian delight, features succulent country chicken slow-cooked in a rich, aromatic gravy. This rustic curry boasts deep, earthy flavors and a comforting warmth, perfect for a satisfying meal.

Ingredients

For Marinating the Chicken

• 1 kg Country Chicken (bone-in, cut into medium pieces)
• 1/2 teaspoon Turmeric Powder
• Salt (to taste)

For the Masala Paste

• 2 tablespoons Sesame Oil
• 1 teaspoon Fennel Seeds
• 1 teaspoon Cumin Seeds
• 1 tablespoon Black Peppercorns
• 2 tablespoons Coriander Seeds
• 6-8 Dry Red Chillies (adjust to your spice level)
• 1 sprig Curry Leaves
• 1/2 cup Shallots (Chinna Vengayam) (roughly chopped)
• 8-10 cloves Garlic
• 1 inch Ginger (chopped)
• 1/4 cup Fresh Coconut (grated)

For the Curry Base

• 2 tablespoons Sesame Oil
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds
• 1 sprig Curry Leaves
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1/4 teaspoon Turmeric Powder
• Salt (to taste)
• 2-3 cups Water (or as needed for desired consistency)
• Cilantro (for garnish, chopped)

Instructions

1. Marinate the chicken with turmeric powder and salt. Set aside for at least 15-20 minutes.
2. To prepare the masala paste, heat sesame oil in a pan. Add fennel seeds, cumin seeds, black peppercorns, coriander seeds, and dry red chillies. Fry for a minute until fragrant.
3. Add curry leaves, shallots, garlic, and ginger to the pan. Sauté until the shallots are soft and translucent.
4. Add the grated coconut and sauté for another 2-3 minutes until lightly golden.
5. Let the mixture cool down completely. Grind it into a fine paste using a little water in a blender.
6. For the curry base, heat sesame oil in a heavy-bottomed pot or pressure cooker. Add mustard seeds and fenugreek seeds. Let them splutter.
7. Add curry leaves and finely chopped onion. Sauté until the onion turns golden brown.
8. Add the finely chopped tomato and cook until it becomes soft and mushy.
9. Add the marinated chicken and turmeric powder. Sauté for 5-7 minutes until the chicken is lightly browned.
10. Add the ground masala paste and mix well with the chicken.
11. Add salt to taste and 2-3 cups of water (or adjust for desired gravy consistency).
12. If using a pressure cooker, close the lid and cook for 4-5 whistles or until the chicken is tender. If using a pot, cover and simmer on low heat for 40-50 minutes, or until the chicken is cooked through and tender, stirring occasionally.
13. Once the chicken is cooked, the gravy will have thickened. Adjust consistency by adding more hot water if needed and simmer for a few more minutes.
14. Garnish with fresh cilantro before serving.