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Friday, October 6, 2017

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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