Nattu Kozhi Kulambu Home Style
Today I made this Nattu kozhi Kulumbu(village style chicken gravy).
This is my version of making village style chicken gravy and it tastes good.
I cooked the chicken in the pressure cooker because the organic free-range chicken takes a long time to cook soft. In the pressure cooker, it is easier. Another ingredient I used to soften the chicken is the poppy seed paste. the poppy seed paste is also a thickening agent just like the coconut paste.
This chicken gravy will have a special village-style flavor and aroma. It complements well with rice, chapati, naan, idli and excellent combo with dosa or utta appam.
In a foreign country, the curry leaves will become an optional ingredient as we can't get it in all stores and expensive too. But, curry leaves add a special flavor to all South Indian cooking and In Indian, we won't cook without curry leaves. In this recipe, if you can add a good bunch to get a real country flavor.
Ingredients
- Chicken - 2lbs
- Fennel seeds - 2tsp
- Bay leaves - 2nos
- Cinnamon - 2small sticks
- Green Chilies - 2nos
- Shallots - 20nos
- Onion - 1small (chopped)
- Ginger-garlic paste - 2tbsp
- Turmeric powder - 1 1/2tsp
- Tomato - 2medium size (chopped)
- Yogurt - 2tbsp
- Chicken masala - 1 1/2tbsp
- Poppy seeds paste - 1 1/2tbsp ( soaked in hot water for 5 mins and grind into a paste)
- Coriander leaves - for garnishing
- Curry leaves - optional
- Oil - as needed (I used 1/4cup)
- Salt for taste
Dry Roast and Grind
- Cumin seeds - 1 1/2tbsp
- Peppercorns - 1tbsp
- Shredded coconut - 4tbsp
Instructions
- Take the chopped, cleaned chicken in a bowl and marinate with 1/2tsp salt turmeric powder 1/2tsp and poppy seed paste and marinate before you start cooking.
- Heat oil in a pressure cooker. Splutter the whole spies, green chilies, fennel seeds and curry leaves and saute for 1 minutes.
- Then, add the whole shallots and chopped onions, saute for 2 to 3 minutes till it is light brown.
- Now, add ginger-garlic paste, salt and turmeric powder, fry for 3 to 4 minutes.
- When it is well fried add the chopped tomatoes and cook util the tomatoes are softened and the oil seperated on the sides.
- Add the marinated chicken to the mixture and combine well and cook for 5 minutes in medium flame.
- After 5 minutes close the pressure cooker lid and cook it for 2 whistle and then keep the cooker in simmer for 5 minutes then switch off the stove.
- Now, in a small pan dry the cumin seeds and peppercorns then add the sheredded coconut, grind it into paste in a mixie.
- After the whistle is cool down open the lid and add the chicken masala and the grind paste to the cooked chicken gravy. Cook the gravy for next 5 minutes.
- Garnish it with chopped corinder leaves and serve with rice, chapati, naan, idli or dosa.
Cooking Tips
- Use shallots to cook this chicken it gives a special flavor to the gravy.
- Make the gravy spicy than usually you make.
- If you don't have poppy seeds you can use yogurt alone it also gives softeness to the chicken.
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