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Рецепт Naatu Kozhi Kulambu | Country Chicken Gravy
by Divya Pramil

Country chicken is the best when compared to broilers. Broilers are nowadays fed with some hormonal feed or injected with growth hormones to become fat and full of meat in just a short period. This can be a hazard and there will be an imbalance in the hormone system to anyone who consumes chicken very often. But still there is an alternative for chicken lovers, its the country chicken which are not grown in farms nor fed with hormones. They are therefore safe and a protein rich meat, that provides lots of nutrition when consumed. So next time opt for these and make your platter healthier.

This curry is delicious and has a lot of flavors in it, the chicken remains succulent and juicy. The spices used here makes the curry taste and smell so good. The only part that you have to concentrate is the cooking time of chicken, it takes much longer time to cook Serves as a best combo with rice, fluffy idlis and crispy dosa.

INGREDIENTS

Serves 4 to 5 people

Total Preparation Time - 45 minutes

PREPARATION METHOD

Wash chicken pieces well in water, then marinate chicken with salt and half spoon of turmeric powder and set aside for 10 to 30 minutes depending on time availability. Then wash the chicken pieces twice in water.

Now heat a pan and add cumin seeds, fennel seeds, poppy seeds, and roast for a few seconds until you get a nice aroma, then remove from flame and set aside until it cools.

Then make a fine coconut masala paste with the following ingredients;

Coconut Masala

1. Coconut pieces - From half of a medium sized coconut

2. Dry roasted spices (Fennel seeds, Cumin seeds, poppy seeds)

3. Cardamom pods - 8

The next step depends on the age of the chicken. If the chicken is a younger one (chick) then no pre-cooking is needed. But if it is an older one it definitely needs pre-cooking. Mostly we do not use small chicks for cooking only older ones are used so pre-cooking is better.

Now take a pressure cooker and add the chicken pieces, then pour water until it gets immersed well. Then add 1/4 spoon turmeric powder, salt and stir well. Close the cooker with its lid, place the regulator / whistle and cook on medium flame for 10 minutes initially. After few minutes check the chicken pieces to see whether it has got cooked.

Now take a big kadai or pan (I used a deep pressure cooker bottom) and add oil, after it heats up add mustard seeds and wait until it splutters then add the curry leaves, chopped onions and saute well until the onions turn translucent.

Then add ginger garlic paste and saute well until the raw smell leaves. Add some salt to fasten cooking.

Now add red chilli powder and coriander powder, pepper powder and crushed peppercorns and saute well until raw smell leaves.

Then add the cooked chicken (do not add water now) stir gently for a few minutes, now add the coconut paste and add the chicken cooked water (excess water remaining after cooking chicken pieces). Pour some extra water if needed to adjust the consistency of the curry.

Add salt if necessary, close the kadai with a lid and cook closed on low flame for 5 to 6 minutes then open the lid and cook until the oil separates from the curry.

Remove from flame and serve!!

TIP 1: Pressure cooking is not needed if it is a chick (young chicken).

TIP 2: Add more red chilli powder if you want it spicier.

TIP 3: Poppy seeds are purely optional but it gives a nice creamy texture and richness to the curry. You can add more cashews in place of these poppy seeds. You can avoid addition of cardamom pods too, but it gives a nice flavor and aroma to the curry.

TIP 4: Opt for skinned chicken if you are diet conscious. But chicken with skin tastes good for this curry type.

Delicious Country Chicken curry is now ready!! Serve with hot rice, dosa, idli or chapatis and enjoy!!