Nattu Kozhi Kuzhambu | Village Style Chicken Curry

Ingredients:-

• Nattu Kozhi | Country Chicken - 1 kg
• Small onions / Shallots – 10 no.(finely chopped)
• Ginger Garlic paste – 2 tbsp
• Tomatoes – 2 small ones or 1 big sized(finely chopped) 
• Curry Masala powder - 2 tbsp
• Salt – as required

Marination:-

• Red chili powder – 1/2  tsp
• Turmeric powder – a  pinch
• Salt – ¼ tsp

To grind:- 

• Coconut - 1/4 cup
• Poppy seeds-1/2 tbsp
• Fennel seeds - 1/2 tbsp
• Cumin seeds - 1/4 tbsp

To temper :-

• Vegetable Oil or Sesame oil – 4 tbsp or as needed
• Bay leaf – small sized
• Cloves – 2 nos
• Cinnamon – 1/2 inch
• Cumin Seeds - 1/2 tbsp
• Curry leaves – 2 springs    

Method:-

• Wash chicken pieces thoroughly in tap water for 3 to
  4 times. Add little turmeric powder and mix well to the chicken before last rinse. Mix well and wash with water. 

• First grind the ingredients listed under ‘to grind’ to a fine paste. Set aside.
• Add marination ingredients to washed chicken and mix well. Let it sit for 15 mins. 
• Heat a kadai/wok, add oil and add all the ingredients under “To Temper”.
• Add ginger garlic paste and sliced shallots and saute until turns translucent.
• Then add finely chopped tomatoes to it, sprinkle some salt over tomatoes. 
• Cook tomatoes by keep stirring to the consistency of thick paste.
• Then add marinated chicken with curry masala powder and fry well for 5-6mins.
• Add coconut paste and  2 cups of water and mix well, simmer for 10mins and allow it to boil till oil seperates. 
• After the chicken is cooked completely and turn off the flame.
• Serve hot with steamed rice / chapatis / roti / idly / dosa.     

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