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The ingredients needed to make Naatukozhi Kuzhambu Country Chicken Curry:
- Use 1/2 kg Country Chicken pieces
- Prepare 1 tsp Turmeric powder
- Provide 1 tsp Castor Oil
- You need 1 1/2 tsp Ginger garlic paste
- Provide 3 tsp Sesame Oil
- Take 3 tsp Coriander seeds
- Get 1/4 tsp Fennel seeds
- Prepare 1 tsp Cumin seeds
- Provide 6 Pepper corns
- Provide 5 Dry Red Chillies
- Provide 5 Fenugreek seeds
- Prepare 1/4 inch Cinnamon stick
- Use 2 cloves
- Get 2 tsp Curry leaves
- Take 10-15 Shallots
- Prepare 1 Small size Tomato roughly chopped
- Get 1/4 cup Grated Coconut
- Take 1 Green Chilli
- Get to taste Rock Salt
- Provide As needed Water
- Take 3 tsp Coriander leaves
- Take For Tempering
- Provide 1 tsp Coconut Oil or Sunflower Oil
- Get 1/4 tsp Mustard seeds
- Get 5 Shallots roughly chopped
- Get 2 tsp Curry leaves
Steps to make Naatukozhi Kuzhambu Country Chicken Curry:
- Wash the chicken pieces twice by adding some turmeric powder.
- In a pressure cooker, add chicken pieces, 1/2 tsp Turmeric powder, ginger garlic paste and castor oil. Cover and cook for 7 whistles.
- Open the cooker lid once the pressure goes off.
- In a kadai, add 1 tsp Sesame Oil, coriander seeds, fennel seeds, cumin seeds, peppercorns, red chillies, fenugreek seeds, cinnamon, cloves and curry leaves. Fry it in medium flame till we get a nice aroma from it or till it turns light brown colour. Transfer to a bowl. Cool it completely.
- In the same kadai, add 2 tsp Sesame Oil and shallots. Saute in medium flame till it becomes translucent. And then add tomatoes and saute for 5 mins. Transfer to another bowl. Cool it completely.
- Add the 1st roasted items in a mixie grind it to a powder. Then add the onion tomato mixture, grated coconut,1/2 tsp Turmeric powder, green chilli and grind to a smooth paste by adding water gradually.
- In a currypan, add the cooked chicken along with that water and add the ground paste. Add salt and required water. Mix well. Cover with a lid and cook till raw smell goes off and chicken gets cooked.
- In a tadka pan, add the ingredients given for tempering. Saute till shallots becomes translucent. Add this to the Kuzhambu or Curry. Mix well.
- Garnish with coriander leaves. Now it's ready to serve hot with rice, idli and dosa.
Spicy Kongunad kozhi Kuzhambu-Kulambu / Chicken Curry/Kurma. The first time I ate chicken - kozhi Kuzhambu as a kid was at my aunt/my dad's sisters place as my parents are vegetarian. Country chicken is the best when compared to broilers. Chicken Kuzhambu it is finally 🙂 I always have small incidents associated with my props…Few months ago, when we visited Haribhavanam I saw cute varied sized buckets used for serving gravies. I loved them so much and wondered where do they get these A.
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