This is one of authentic tamilian recipe, which is mostly prepared in all tamilian families during occasions or for guests. This curry goes out well with steamed rice, Idli, dosa, Idiyappam(string hoppers).
Nattu kozhi kulambu / Nadan chicken curry / Cornish chicken curry
- Cornish chicken / Nattu kozhi – 1 kg
- Red chillies – 6 nos
- Ginger – 1 inch stick
- Garlic – 7 cloves
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tbsp
- Peppercorns – 1 ½ tsp
- Fennel seeds – 1 tsp
- Poppy seeds – 1 tsp
- Cloves – 4 nos
- Cinnamon – 1 stick
- Curry leaves – 2 strings
- Onions – 3 nos
- Tomato – 1 ½ nos
- Coconut – 2 tbsp
- Turmeric powder – ½ tsp
- Salt to taste
- Gingelly oil – 1 tbsp
Roasted dry ingredients
Coconut and onions getting roasted in oil
Chicken with turmeric powder and salt
Chicken with grounded spices
Chicken with coconut and onion masala
Chicken with tomato
Chicken getting boiled in masala
Chicken almost done
Nattu kozhi kulambu / NAdan chicken curry / Cornish chicken curry
- Clean and chop the chicken into medium size.
- Roughly chop 2 onions and tomatoes. Finely the chop the other onion.
- Dry roast red chillies, coriander seeds, ginger, garlic, cumin seeds, peppercorns, cloves, cinnamon, a string of curry leaves, fennel seeds, poppy seeds together till the raw smell goes off.
- Heat 2 tsp of gingelly oil in a kadai. Put the coconut pieces and fry till the raw smell goes off.
- Then the onions and fry till the raw smell go off. Keep it aside.
- Grind the dry roasted spices to a fine paste by adding little water and keep it aside.
- Grind the coconut and onion to a fine paste by adding little water and keep it aside.
- Heat the leftover oil in a pressure cooker and put mustard seeds, cumin seeds, a string of curry leaves and fenugreek seeds. Wait till they crackle.
- Put the onions and fry till they become transparent.
- Put the chicken with turmeric powder and salt. Fry till the chicken turns to white colour.
- Pour in the grounded paste and fry till the raw smell goes off.
- Pour in the grounded coconut paste and fry till the raw smell goes off, check for salt and put if required.
- Pour in a cup of water and give a stir. Wait till it gets boils. Cover with the lid and pressure cook for 3 sounds.
- Open the lid, when the pressure is released and put in medium flame till the oil separates and the gravy thickens to the consistency you need.
Serve hot with steamed rice. I have accompanied this with steamed rice, chicken liver fry and omelette.
This curry is an authentic south Indian dish. This is a very aromatic chicken curry made with fresh ingredients and fresh masalas. Instead of ordinary chicken here you could use Naatu Kozhi/country chicken/Cornish Game Hen/ Cornish Rock Hen which adds more taste and aroma to this curry.
- Chicken with bones – ¾ kg
- Big Onion – 1 no
- Tomato – 2 nos
- Turmeric powder – ¼ tsp
- Ginger-garlic paste – 1 tsp
- Curry leaves – two strands
- Coriander leaves – a handful
- Cloves – 2 nos
- Fennel or Anise – ½ tsp
- Cinnamon – ½ “ stick
For Dry Roast and grinding:
- Shallots/Small onion – 7 nos
- Dry red chillies – 7 nos
- Coriander seeds – 2tbsp
- Raw rice – 1 tsp
- Black pepper corns – 1 tsp
- Cumin seeds – 1 tsp
- Fennel or Anise- ½ tsp
- Poppy seeds – ½ tsp
- Coconut flakes or pieces – 1 tbsp
Spices for dry roast
- Clean and cut the chicken into desired pieces.
- Marinate chicken with salt and turmeric powder.
- Now dry roast and let it cool. Once cooled grind the ingredients with water to a paste.
- Finely chop onions and tomatoes.
- Heat oil in a kadai. Put Anise, Cloves, cinnamon and curry leaves. Wait till it splutters.
- Now add onion and fry till golden brown. Add ginger-garlic paste to it.
- Now stir it till the raw smell goes.
- Add tomatoes and stir till it become mushy.
- Now put the chicken, turmeric powder and stir it well.
- Add the grounded paste, salt and 2 cups of water. Stir it well.
- Cover and cook till the chicken is tender and cooked well.
- Garnish with coriander leaves.
Note: Also you could use shallots instead of big onions, it would increase the taste and flavour.
Kongu chicken curry served hot with rice, rasam, fried chicken and butter milk.
Serve hot with rice or dosa.