Nattu kozhi kulambu | Pollachi Chicken kulambu with step by step pictorial and video recipe. With its numerous names across various regions, like chicken kulambu, gramathu kozhi kulambu or varutha kozhi kulambu.
Non veg curries are best tasted when its spicy. Typical pollachi chicken kulambu is spicy curry, fully packed with flavors which just makes us want more. Spice which suits the plain rice and the oil which comes out from the roasted masalas altogether with the nattu kozhi (நாட்டு கோழி) makes it a perfect dish.
This recipe of Nattu kozhi kulambu is simple yet one of the most favoured non veg curries because it suits as side dish for idly/dosa and almost all the breakfast items and also for rice. This dish is usually prepared Sunday morning and had for breakfast with idli/dosa, then for lunch with rice and for dinner again. The taste dominates as it does not diminishes the interest on it though had very often.
Taste of the Nattu kozhi kulambu lies in Roasting the spices and the quality of chicken which is is important in this dish. We have used nattu kozhi. But if unavailable can be replaced with broiler chicken. But we prefer nattu kozhi as its healthier and if for kids, then care to be taken while feeding them as there will be lot of bones in it than fleshes.
Few of the chicken curry for chapathi includes Murgh malaiwala, hyderabadi chicken curry, arachuvitta chicken curry, Chicken fry/ starter recipes – Garlic chicken, madras chicken curry, chicken kheema balls, rava chicken, green chilli chicken, chicken crispy tenders Some of the rice recipes like pressure cooker biryani, thalappakatti chicken biryani,
Gramathu kozhi kulambu or Varutha kozhi kulambu video recipe:
Pollachi chicken/nattu kozhi kulambu recipe:
- 2 Inch Cinnamon
- 4 Nos Cloves
- 1 Tsp Fennel seeds
- 1 Tsp Cumin seeds
- 1 Tsp peppercorns
- 3 No Red chillies
- 5-6 cloves garlic
- 1 Inch Ginger
- 1 spring curry leaves
- 1 Cup Shallots
- 3 tbsp corriander powder
- 3 large tomatoes
- 1/4 tsp turmeric powder
- salt to taste
- 1/2 kg chicken
- 1 spring curry leaves
- 1 no green chilli
Heat oil, put in cinnamon, cloves, fennel seeds, peppercorns, cumin seeds and heat it up until it lets out aroma
Put in shallots, ginger garlic, red chilli and curry leaves and fry until it turns brown.
To this add coriander powder. Saute until raw smell of coriander powder goes off.
cool and Grind the above mixture to a fine paste and keep it aside.
Heat oil in a cooker, put in finely chopped tomatoes. Roast them until its mushy
Put in chicken pieces and fry them with turmeric powder, green chilli and curry leaves.
Once chicken starts to leave out water, add in ground masala, fry them well until raw smell goes off.
Add salt and little water.close and cook for 5-6 whistles.
Take out and garnish with chopped coriander leaves.
Nattu kozhi kulambu pictorial description:
To saute and grind:
Heat oil in a pan,
Saute the following spices: cinnamon, cloves, fennel seeds, peppercorns and cumin seeds. fennel seeds, peppercorns and cumin seeds to be taken in equal measure.
Fry for half a minute until the spices let out the aroma
Now, add the garlic, ginger, red chilli and curry leaves to the spices.
Mix well and fry for one more minute.
Furthermore, add shallots. Do not substitute shallots with onions as it will change the taste of the curry
Fry for 2-3 minutes in medium flame until the shallots turn slightly brown
After 2 minutes, the shallots should look like this
Now, goes in coriander powder. You can wither add coriander seeds or coriander powder. If adding coriander seeds, then add it separately and roast them well.
Fry again until the raw smell of coriander powder goes off. take care to fry in lowest flame as it gets burnt quickly.
Switch off and Add 2 tbsp coconut pieces to the mixture
Let it cool completely and Grind this to a smooth paste
Chicken base masala is ready for the curry
Take a cooker and add 3 tbsp sesame oil. Heat it.
Add chopped tomatoes to the oil
Fry until it is mushy. Takes 2-3 minutes on medium flame.
After that add curry leaves and mix well
Further add chicken (nattu kozhi) to the cooked tomatoes.
Fry for 2 minutes on high heat when the chicken lets out water.
Add a slit green chilli
pour in the prepared chicken masala to the chicken mixture.
To this, add turmeric powder,
Then follows salt to taste.
Mix well until the masala sand salt is combined with the chicken pieces. check for the seasoning. adjust chilli powder/salt if needed.
Finally add water to the curry. Since it is nattu kozhi, we will be cooking it for longer. so I have added more water. In case you are replacing it with broiler chicken, then add less water.
Close the cooker and let it cook for 5-6 whistles
Let it settle down completely. Open the cooker
You can see the layer of oil formed on the top and it reflects the perfect curry texture.
Mix and serve hot with rice or breakfast.