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Nattu Kozhi Kuzhambu

Country Chicken cooked in Gingelly oil is an authentic South Indian village dish. Gingelly oil adds great flavour to the chicken dish.

Chicken ( preferably with bones) – 1 pound, cut into small cubes
Ginger-Garlic paste  – 2 tbsp
Gingelly Oil  – 2 tbsp
Turmeric powder– 1/2 teaspoon

Bay Leaf – 1

Cinnamon stick- ½ “pc

Salt to taste

To make the paste:

Gingelly oil- 1tbsp

Dry chillies- 4-5 nos

Pepper corns- 1-2 tbsp

Cumin seeds – 1 tsp

Coriander seeds– 2 tsp

Small Onions – 20 nos (finely chopped)
Tomato- ½ ( chopped)

Fry the all the items together and ground it to a fine paste.

For Garnishing:

Cilantros – 2 tbsp


1. Pressure cook the cleaned country chicken with 1 ½ cup of water and turmeric powder. Cook the chicken until done; it would take about 12-15 minutes approximately.

2. In a flat-bottomed vessel, add tbsp gingelly oil.
3. Add the bay leaf, cinnamon stick, fry it.

4. Add the ground paste, ginger garlic paste and fry it for few minutes (until the raw smell is gone).
5. Add the ground paste fry it till oil separates. Add the cooked chicken pieces. Cook for another 6-8 minutes.
7. Once mixed add the chicken stalk and allow it cook until it comes to gravy consistency.
8. Allow it to stand for a few minutes, garnish with cilantros and then serve with hot rice, parotta or chapatis.

One comment on “Nattu Kozhi Kuzhambu

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