NATTU KOZHI KUZHAMBU

Nattu kozhi is very much preferred for it's nutritional benefit as well as taste.The flesh of this chicken is more tastier than the broyler chicken.It is one of the popular recipe in Nagercoil region.The marinated chicken pieces are added to the roasted shallot mixture and then cooked with the coconut milk and some seasoning ingredients.

It takes quite long time to prepare this curry,because I make this curry in a wide mouth copper vessel,but once you have it taste,delicious.I learn't this recipe from my mom,do try this recipe.Now let's start the recipe....

PREPARATION TIME:20 min

COOKING TIME:1 hour

INGREDIENTS:

Turmeric powder - 3/4 tspn

Garlic - 20

Ginger - 25 gm

Nattu kozhi / chicken - 1 kg

Coconut oil - 3 tblspn

Shallots - 35 cut it into half

Mustard - 1/2 tblspn

Cinnamon - 1 stick

Star anise - 5

curry leaves - some

Chicken masala - 2 tblspn

Red chilli powder - 1 and 1/2 tblspn

Coriander powder - 3/4 tblspn

Salt

FOR COCONUT MILK EXTRACT:

Grated coconut - 1/2 coconut

Water - 3 cups

First extracted coconut milk - 1 and 1/2 cup

Second extracted coconut milk - 1 and 1/2 cup

PICTORIAL:

In a mixie jar add 3/4 tspn turmeric powder

Add 20 garlic

Add 25 gm ginger

Grind well to get ginger garlic paste

Take 1 kg washed and cleaned nattu kozhi pieces

Add ginger garlic paste

Marinate well and keep aside

Heat a wide mouth copper vessel with 3 tblspn coconut oil

Add 1/2 tblspn mustard,once it splutters add small piece cinnamon stick,5 star anise and some curry leaves.

Add 35 shallots(cut it into half)

Saute well until it is light golden in colour

Add marinated chicken pieces

Close the lid and cook for few min.

After 5 to 10 min water oozes out from the chicken pieces

Add 1 and 1/2 cup of 2nd extracted coconut milk

Mix well.Close the lid and cook for 40 min.

Take 1 and 1/2 cup of 1st extracted coconut milk

Add 2 tblspn chicken curry masala

Add 3/4 th tblspn coriander powder

Add 1 and 1/2 tblspn red chilli powder

After 40 min chicken cooked and the milk evaporated

Add 1st extracted coconut milk mixture to it.

Mix well and wait to boil.

Once it starts boil,add required salt and cook until raw smell of the spices are gone.

After few min,it turns aromatic now switch off the flame.

Spicy nattu kozhi curry is ready.

METHOD:

In a blender add 3/4 tspn turmeric powder,20 garlic and 25 gm ginger.Grind well to get ginger garlic paste.Add ginger garlic paste to the chicken pieces,marinate well and keep aside for 1/2 an hour.
Heat a wide mouth copper vessel with 3 tblspn coconut oil.Add 1/2 tblspn mustard,after it splutters add cinnamon stick,5 star anise and curry leaves,saute well.
Add 35 shallots,saute until it is light golden in colour.Add marinated chicken pieces and close the lid.Cook for few minutes.
After 5 to 10 min water oozes out from the chicken pieces,now add 1 and 1/2 cup of second extraced coconut milk and close the lid and cook for 40 min.After 40 min chicken cooked and the milk evaporated.
Now add 1 and a 1/2 cup of first extracted coconut milk,2 tblspn chicken curry masala,1 and 1/2 tblspn red chilli powder and 3/4 tblspn coriander powder to it.Mix well and wait to boil.
Once it boils add required salt and cook until raw smell of the spices are gone.After few min it turns aromatic,now switch off the flame.
Spicy nattu kozhi kuzhambu is ready.