Country chicken curry

Country chicken curry| Nattu kozhi kulambu is one of authentic chicken curry in Tamilnadu. Though country chicken is bit stiffer compare to broiler chicken, it brings unique aroma to the gravy. It goes well with idli ,idiyapam, parotta. It takes more cooking time than regular chicken, but it is more flavored and healthy, it helps in soothing cold and cough too.  Consistency of this gravy should be bit watery.  I tried this many time it came out amazing every time, must try recipe. You can use  pressure cooker or kadai, but  in kadai  it takes a more time to cook,+ approximately 40 minutes.   

  

Ingredients for curry

Country Chicken - 1/2 kg

Shallots - 10

Tomato - 1 medium sized

Kuzhambu powder - 2 table spoon

Cinnamon - 1/2 inch

Cardamom - 2 

Cloves - 3

Sesame oil - 4 Tablespoon

Curry leaves

Ingredients for Chicken  Margination

Ginger - 1/2 inch

Garlic - 4 pods

Shallots - 5

Fennel seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Pepper - 1 teaspoon
Chilli powder - 1/2 teaspoon

preparation of curry

STEP 1 - For marination make coarse paste of Ginger, Garlic, Shallots, cumin seeds, Fennel seeds and  pepper, Blend it coarsely in pulse mode. Do not make a fine paste as it will change the taste. Marinate the chicken with paste, rest it for 30 minutes. 

STEP 2- In cooker or kadai, add whole garam masala, curry leaves, chopped shallots, sauté it till become transparent.  

STEP 3-  Add marinated chicken along with tomato, sauté it for 5 minutes.

STEP 4 - Then add kuzhambu powder or you can add 1 teaspoon of chilly powder, 2 teaspoon of  coriander powder, and 1/4 teaspoon of turmeric powder. Add required amount of water. Leave it for 5 to 6 whistle.  If you are using kadai leave it for 40 minutes in medium fame.

STEP 5 - Grind 1 table spoon of coconut and poppy seeds(kasa kasa) to watery paste. Add it to gravy and let it cook for 7 to 8 minute.(until oil comes out).