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Chettinad Nattu Kozhi Kulambu is a delicious chicken gravy made with the country hen. Made with lot of spices, this is a really yummy gravy that goes well with rice or roti.
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If you have been following my blog, you would have known my love for chettinad cuisine. Hailing from the South Indian Chennia, it is natural for me to love this cuisine. I love all the spices that go into the chettinad cuisine. It is a typical and traditional cuisine from the South Indian state of Tamil Nadu.
If you have been to any Tamilian restaurants, you will invariably see at least one Chettinad dish on the menu. And this Chettinad Nattu Kozhi Kulambu will also be there on any Chettinad restaurants.
Nattu Kozhi means the country hen which is bred by the local farmers. Anyone who has tasted the country hen and the broiler variety will attest it’s superiority. That is because the country hen is fed on a natural diet and raised on a farm naturally.
I always prefer the country hen whenever given a chance. So if you get hold of the nattu kozhi then definitely try it once.
When you buy the nattu kozhi or the country hen, the cooking time will vary as the age of the hen will vary and meat will take different time to cook.
Like other chettinad recipes, I have added a quite a few spices to the Chettinad Nattu Kozhi Kulambu. Like always, if you can, use a stone pestle to grind the spices. If not, you can always use a mixie.
The Chettinad Nattu Kozhi Kulambu is pretty much easy to make and once you get your spices ready, you are all set to make some delicious curry.
This Chettinad Nattu Kozhi Kulambu goes well both with roti and rice. You can serve this as a side dish to the roti or any other India bread. Or simply serve with some plain steamed rice and fried papad.
Tips for making Chettinad Nattu Kozhi Kulambu
- The amount of cooking time will depend upon the age of the chicken. The more aged it is, the more time it will take to cook.
- If possible, use the stone pestle for grind the spices. Otherwise just use the mixie.
Let’s get started with the Chettinad Nattu Kozhi Kulambu
- 1 chicken cut into small pieces
- 2 tsp black pepper corns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp fennel seeds
- 3 - 4 whole dry red chili increase or decrease according to your taste
- 1 medium sized onion
- 1/2 cup grated coconut
- 2 tbsp oil
- 1 medium sized onion finely sliced
- 2 tbsp ginger garlic paste
- 2 to matoes finely chopped
- 1 tsp turmeric powder
- 2 tbsp tamarind paste
- handful of coriander leaves / cilantro
Dry roast all the ingredients under "grinding" black pepper corns, cumin seeds, coriander seeds, fennel seeds, whole dry red chili, onion and coconut till a nice aroma emanates from them. Allow to cool and grind them into a fine paste. Set this aside.
In a pressure cooker heat oil and fry the onion till translucent.
Add the ginger garlic paste and fry till the raw smell vanishes from it.
Next throw in the tomatoes and cook till soft and pulpy. Add in the chicken, turmeric powder and a glass of water.
Cook till one to three whistles depending upon the quality of your chicken. Allow the cooker to cool and open the lid.
Add in the ground masala paste, tamarind paste and coriander leaves and stir well. Add in water as per your preference. If you like more gravy, add in more water.
Cook on low heat till all the raw smell has vanished and oil starts floating on top of the gravy.
Serve hot with rice or roti.
Signing off until next time,
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