Meal Prep · South Indian
Nattu Kozhi Curry
Experience the rustic and aromatic flavors of South Indian country chicken curry, a true culinary delight.
Ingredients
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Step-by-step- Clean and wash the Nattu Kozhi pieces thoroughly. Marinate with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tbsp red chilli powder, salt, and yogurt (if using) for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
- Heat coconut oil in a heavy-bottomed pan or Dutch oven over medium heat. Add mustard seeds, fennel seeds, cinnamon, cardamom, and cloves. Let them splutter.
- Add curry leaves and green chillies, sauté for a few seconds. Then add the chopped onions and sauté until golden brown.
- Add the remaining ginger-garlic paste and sauté until the raw smell disappears, about 2 minutes.
- Stir in the pureed tomatoes and cook until the oil separates from the mixture, about 5-7 minutes.
- Add the remaining turmeric powder, coriander powder, cumin powder, and black pepper powder. Cook for 2-3 minutes, stirring constantly, until aromatic.
- Add the marinated chicken pieces to the pan. Mix well, ensuring the chicken is coated with the spice mixture. Cook for 5-7 minutes on medium-high heat, stirring occasionally.
- Pour in 1-1.5 cups of hot water (or as needed for desired gravy consistency). Add salt to taste, cover the pan, and simmer on low heat for 30-40 minutes, or until the chicken is tender and cooked through. Nattu Kozhi usually takes longer to cook than broiler chicken.
- If using, grind the grated coconut with a little water to a smooth paste and add it to the curry during the last 10 minutes of cooking for a richer gravy. Stir well.
- Garnish with fresh chopped coriander leaves and serve hot with rice, dosa, appam, or parotta.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover curry in an airtight container in the refrigerator once completely cooled.
Freezer Up to 2 months
For longer storage, transfer cooled curry to freezer-safe containers or bags, leaving some headspace. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. You may add a splash of water to adjust consistency. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- Nattu Kozhi (country chicken) is leaner and tougher than broiler chicken, requiring longer cooking time to become tender. A pressure cooker can significantly reduce cooking time.
- For a deeper flavor, marinate the chicken overnight in the refrigerator.
- Adjust the amount of red chilli powder and green chillies according to your preferred spice level. A dash of lemon juice at the end can brighten the flavors.
- Toasting the whole spices lightly before grinding them (if making your own spice blend) or tempering them in oil enhances their aroma.
