Naatu Kozhi Kuzhambu
- 19
- April
- 2006
One good specialty about this curry is….they don’t use any strong spices like cloves, cinnamon…here! Its prepared totally in a country style!
Country chicken flesh is very tastier/gamier(like game bird’s meat) than the regular ones! Since the animal is cage free…gets to eat anything(practically) and gets nice exercise! Its not very meatier tho’ and their bones are very strong!
So…even cleaning in a certain way, does matters for a nice curry. I bought the whole chicken, my neighbor Altaf, helped me in halal cutting the bird! Then I rubbed the chicken with 1-2 spoon full of turmeric(bactericidal) and charred even the finest feathers over fire wood! So the chicken’s burnt skin….gives the real flavor to my curry!
Ingredients:
Country Chicken-1 (made into chunks)
Red onion 1 large sliced
Country tomatoes 2 sliced
Garlic 1 large peeled and semi crushed
Curry leaves few
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Fenugreek seeds 1/2 spoon
Dry red chilies 3
Whole black pepper 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Salt
Turmeric powder 1-2 spoons
Chili powder 2 spoons
Pepper powder 1 spoon
Sesame oil 1 cup.
Method:
- Take chicken in a large bowl and add salt and 1 spoon of turmeric to this. Sprinkle little water over this. Set them aside for 20 minutes. Then wash chicken in a running water….until water runs clear.
- In a kadai/wok….heat oil. Add mustard, cumin, fenugreek, whole pepper, dry red chilies, urad dal, chana dal and curry leaves. Let them pop and splutter well.
- To this add garlic…..and fry till fragrant. Then followed by onions. Fry them till it turns to golden color. Now add tomatoes and fry till it looses its water content.
- To this add chicken…..and fry till it turns opaque. Add salt, turmeric, chili and pepper powder. Fry them for few minutes and cover and cook. Add 3-4 cups of water now. Cover and cook till chicken is soft. Serve hot with plain rice.
I love nattu kozhi…I came across this looking for some recipes . looks yummy
I am visiting my aunt for a week… she raises them at home… when i go there we have it all the time. This time I will try this preparation.
I didnt understand what is halal cutting and cleaning.. is it big pieces or small pieces?. also can you post some more nattu kozhi recipes
Thank you so much Selvi. Sure…would post more country chicken recipe for you!
Well…halal meat is totally different, it has nothing to do with size of the piece. Will publish about it in future….stay tuned!:)
I never tried burning the skin.. When we clean, I just remove the feathers and make pieces. I will make it your style and tell you how it came out.
I have heard of halal . But I was confused because in cities we get the chicken cleaned in the shop. So I thought you meant a different way of making pieces.
Thank you for being so helpful.. I will wait for more country chicken recipes.
Thank yop once again Selvi. Hope by this time….slightly burnt chicken turned out well.
Hi Malar,
Thanks for asking. I have not gone to my aunt’s place. Here We only buy broiler because my husband says that country chicken is like rubber.
This Sunday he said we will try it. I really want him to like it because then I can make it at home itself.
Do you know any tips to make it softer. What chicken to buy. Will halal cutting and burning the skin help. Should I use it fresh or after some time. Should I cook it in cooker?
I am waiting for sunday. I hope it comes out well. I will definitely tell you how it came out.
Dear Selvi,
Country chicken should be cooked bit longer than the usual broiler. What he said is right. It tastes bit harder. Using pressure cooker is not a bad idea. But try cooking it in a regular fashion…..but more than 45 minutes. Try marinating for softer chicken. Also do not cook immediately after cutting the chicken…..ei please hang on for a minute, will post it in detail for you honey!