Nattu Kozhi Kulambu / Chicken Gravy

Nattu Kozhi Kuzhambu / Chicken Gravy

Recipe Details

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Ingredients

Main Ingredients

• Chicken – 2 lbs, cut into small pieces
• Sesame oil – 2 tbsp, divided
• Star anise – 1
• Cinnamon – 1 piece
• Cloves – 2
• Black stone flower / Kalpasi – a small amount
• Onion – 1, chopped
• Ginger-garlic paste – 2 tbsp
• Curry leaves – 1 sprig
• Tomato – 1, chopped
• Turmeric powder – 1/4 tsp
• Red chili powder – 3 tsp
• Coriander powder – 3 tsp
• Salt – to taste
• Water – up to 2 cups, as needed
• Coriander leaves – 5 tbsp, chopped

To Grind

• Grated coconut – 5 tbsp

To Fry and Grind

• Onions – 2, chopped
• Cumin seeds – 2 tsp
• Black pepper – 1 tsp

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Preparation

1. Cut the chicken into small pieces, clean as needed, and pat dry. Keep aside.
2. Chop the 2 onions listed under “To Fry and Grind.”
3. Heat a small amount of the measured sesame oil in a pan.
4. Add the chopped onions, cumin seeds, and black pepper. Sauté until the onions become soft and translucent.
5. Remove from the heat and allow the mixture to cool.
6. Grind the sautéed onion mixture into a fine paste.
7. Grind the grated coconut separately into a smooth paste, adding a little water only if needed.
8. Chop the remaining onion, tomato, and coriander leaves.

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Cooking Instructions

1. Heat the remaining sesame oil in a pressure cooker over medium heat.
2. Add the star anise, cinnamon, cloves, and black stone flower.
3. Fry briefly until aromatic.
4. Add the chopped onion and sauté until soft and translucent.
5. Add the ginger-garlic paste and cook until the raw aroma disappears.
6. Add the prepared onion-pepper-cumin paste and chopped tomato.
7. Cook for a few minutes until the tomato begins to soften.
8. Add the chicken, turmeric powder, curry leaves, and salt.
9. Sauté for about 2–3 minutes so the chicken is coated with the masala.
10. Add the red chili powder and coriander powder and mix well.
11. Cook for about 10 minutes over medium heat, stirring occasionally.
12. Add the ground coconut paste and 1–2 cups water, depending on how thick you prefer the gravy.
13. Mix well and close the pressure cooker.
14. Pressure cook for about 3 whistles, or until the chicken is fully cooked and tender. Nattu kozhi may require a little longer than regular chicken.
15. Allow the pressure to release naturally before opening the cooker.
16. Check the gravy consistency. If it is too thin, simmer uncovered for a few minutes; if it is too thick, add a little hot water.
17. Add the chopped coriander leaves, mix well, and remove from the heat.

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Tips

Nattu Kozhi: Country chicken gives this kuzhambu a firmer texture and deeper chicken flavor. Because it can take longer to become tender, adjust the pressure-cooking time as needed.

Whole Chicken: A whole chicken cut into a mixture of bone-in pieces gives the gravy plenty of flavor. Chicken thighs or breast pieces can also be substituted.

Star Anise and Kalpasi: These are optional additions in this version. They give the gravy extra aroma but can be omitted for a simpler Kongunadu-style flavor.

Gravy Consistency: Use closer to 1 cup water for a thicker gravy suitable for idli and dosa, or add more water for a looser kuzhambu.

Homemade Curry Masala: If you have homemade curry masala powder, it can be used in place of the red chili powder and coriander powder according to the strength of your masala.

Serving Suggestion

Serve Nattu Kozhi Kuzhambu hot with idli, dosa, steamed rice, chapati, roti, or biryani.