Naattu kozhi kuzhambu
Naattu kozhi kuzhambu / Country chicken gravy is a gravy made with country chicken / naattu kozhi. I came to know that fresh country chicken is available in one of the Indian stores here in Mississauga, Canada. So I thought of giving it a try. This is the first time i have tried naattu kozhi kuzhambu, so i was bit worried about the result but it came out really well. It goes well with white rice, pulao, idly and dosai, even with chappathi.
Ingredients:
- 1 kg or 1 lb – Country chicken / Naattu kozhi
- 1 no – Onion (chopped finely)
- 1 no – Tomato (chopped finely)
- 1 tsp – Ginger garlic paste
- 1/4 tsp – Turmeric powder
- 1 tbsp – Coriander powder
- Salt as needed
For marinating chicken:
- Chicken as mentioned above
- 1/4 tsp – Turmeric powder
- 1 tsp – Ginger garlic paste
- 1 tbsp – Red chilli powder / Chicken masala powder
- 2 tbsp – Lemon juice
- 1/4 tsp – Salt
For grinding No1: Fry in oil and grind
- 1 tsp – Sesame oil
- 5 or 6 nos – Sambar onion / Chinna vengayam
- 1 or 2 nos – Green chilies
- 1/4 tsp – Peppercorns
- 1/4 tsp – Cumin seeds
- 1/2 tsp – Fennel seeds
- Few curry leaves
For grinding No 2:
- 3 tbsp – Coconut grated
- 3 nos – Cashew nuts
Seasonings:
- 2 tbsp – Sesame oil
- 1 no – Cinnamon stick
- 2 no – Clove
- 1 no – Cardamom
Preparation method:
How to cook country chicken:
- Cut chicken into big pieces. Wash them thoroughly with lemon juice and turmeric powder 3 or 4 times.
- Take a mixing bowl, add washed chicken along with items given for marinating and mix well. Set aside for at least 1 1/2 hours.
- Pressure cook marinated chicken in enough water along with bay leaf, cinnamon, clove(each one) for upto 7 or 8 whistles or until soft. Because country chicken takes longer time to cook than our regular broiler chicken.
- Now chicken is ready. Do not throw away the water in which chicken is cooked. Keep it for later use.
Making of naattu kozhi kuzhambu:
- Heat oil in a pan, fry and grind all the items given in the list for grinding (No:1) to a smooth paste. Set aside.
- Grind coconut grated and cashew nuts in a mixer grinder to a smooth paste. Set aside.
- Heat sesame oil in a pan, season with items given for seasoning. Add onion and ginger garlic paste and saute until translucent. Add little salt at this stage and then add chopped tomato, saute until mushy.
- Now add cooked chicken pieces and saute for few seconds. Then add ground onion paste and saute for 2 or 3 mins until well coated on chicken.
- Add turmeric powder and coriander powder along with required salt, saute until raw smell goes. Now add 3 cups of water (in which chicken is cooked), cover with lid and cook for 10 to 15 mins.
- Finally add ground coconut paste and cook for another 5 to 10 mins. Naattu kozhi kuzhambu is ready and serve hot with white rice, idly and dosai, even with chappathi.
Notes:
- If you are using regular chicken then skip the pressure cooking process of chicken. You can directly add chicken after tomato is cooked.
- Do not throw the water in which chicken is cooked because it has lot of nutrition in it. My mom used to make soup out of this water. I always use this chicken water in cooking kuzhambu instead of normal water.
- Always wash chicken in lemon juice once or twice in order to avoid the stinky smell from chicken (kavuchi smell).
Cheerful Moments
- I got One Lovely blogger award from my blogger friends Priya Ranjit and WeR SAHM. Thank you both for your award.
- Priya Ranjit is one of my best blogger friends. She constantly appreciate my work/cooking. Thank you very much Priya for all your encouraging comments. She got a lovely blog http://cooklikepriya.blogspot.com/ with hundreds of innovative recipes with excellent photographs.
- WeR SAHM from Ezcookbook also shared the same award to me. They are 3 friends (Gayathri, Ishita and Subhashini) jointly sharing their wonderful regional recipes at http://www.ezcookbook.net/. They have well organized regional recipes from India. Thank you for this lovely award. Keep rocking.
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