One pot Nattukozhi Kulambu/ Country Chicken Curry
This is our household's favorite!! It is an easy one pot recipe that tastes so good. You can eat it with rice or with parotta. We usually have it for lunch with rice and leftover for dinner with parotta. The color and taste of this recipe will definitely treat your eyes as well as your tummy!
Cooking Time - 30 minutes
Serving Size - 2-3 People
Ingredients:
NattuKozhi - 750 g/1.65 lb
Small onion - 10 (If you don't have small onion substitute it with large Onion - 1 cup)
Tomato - 2
Garlic - 4-5
Ginger - 1 inch
Turmeric Powder - 1/2 tsp
Chilly Powder - 1and 1/2 tsp (adjust based on your spice level)
Kashmiri Chilly Powder - 1 tsp
Coriander Powder - 2 tbsp
Garam Masala Powder - 1 tsp
Curry Leaves - 1 string
Salt as needed
For Grinding:
Coconut - 1/4 cup
Sombu / fennel seeds - 1 tsp
Kasakasa / Couscous - 1 tsp
Cashews - 2
For Seasoning:
Sesame Oil - 1 Tbsp
Cinnamom - 1 stick
Cardamom - 2
Cloves - 4
Bay Leaf - 2
Star Anise - 2
Steps :
1. In a pressure cooker, heat oil and all the ingredients mentioned under seasoning.
2. Once its started to sputter, add onions, salt and turmeric powder. Cook until onions become translucent.
3. Add crushed garlic and then crushed ginger. Cook for a minute.
4. Add 1 chopped tomatoes and cook until it turns mushy.
5. Now add all the spice powders(chilly, coriander and garam masala). Cook for a minute.
6. Add the Chicken and mix well.
7. Grind all the ingredients mentioned under grinding. Add it to the chicken and mix well.
8. Last step is to add remaining 1 tomato chopped and a string of curry leaves.
9. Mix everything and add one and half cup of water. Close the pressure cooker and cook for 1 - 2 whistles. (If it is Nattukozhi from india cook it for 4-5 whistles and check ). The Nattukozhi I get here in US is tender than the one we get in india. So I cook it for 1-2 whistles.
10. Once the pressure is released, open it and just enjoy the smell for few seconds :). Consistency should be fine. If it's watery leave it in medium flame for few minutes.
Enjoy it with hot hot rice!
Cooking Time - 30 minutes
Serving Size - 2-3 People
Ingredients:
NattuKozhi - 750 g/1.65 lb
Small onion - 10 (If you don't have small onion substitute it with large Onion - 1 cup)
Tomato - 2
Garlic - 4-5
Ginger - 1 inch
Turmeric Powder - 1/2 tsp
Chilly Powder - 1and 1/2 tsp (adjust based on your spice level)
Kashmiri Chilly Powder - 1 tsp
Coriander Powder - 2 tbsp
Garam Masala Powder - 1 tsp
Curry Leaves - 1 string
Salt as needed
For Grinding:
Coconut - 1/4 cup
Sombu / fennel seeds - 1 tsp
Kasakasa / Couscous - 1 tsp
Cashews - 2
For Seasoning:
Sesame Oil - 1 Tbsp
Cinnamom - 1 stick
Cardamom - 2
Cloves - 4
Bay Leaf - 2
Star Anise - 2
Steps :
1. In a pressure cooker, heat oil and all the ingredients mentioned under seasoning.
2. Once its started to sputter, add onions, salt and turmeric powder. Cook until onions become translucent.
3. Add crushed garlic and then crushed ginger. Cook for a minute.
4. Add 1 chopped tomatoes and cook until it turns mushy.
5. Now add all the spice powders(chilly, coriander and garam masala). Cook for a minute.
6. Add the Chicken and mix well.
7. Grind all the ingredients mentioned under grinding. Add it to the chicken and mix well.
8. Last step is to add remaining 1 tomato chopped and a string of curry leaves.
9. Mix everything and add one and half cup of water. Close the pressure cooker and cook for 1 - 2 whistles. (If it is Nattukozhi from india cook it for 4-5 whistles and check ). The Nattukozhi I get here in US is tender than the one we get in india. So I cook it for 1-2 whistles.
10. Once the pressure is released, open it and just enjoy the smell for few seconds :). Consistency should be fine. If it's watery leave it in medium flame for few minutes.
Enjoy it with hot hot rice!
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