Nattu Kozhi Kozhambu
A rustic and aromatic South Indian country chicken curry from Tamil Nadu. Tender chicken is simmered in a freshly ground spice paste of coconut, fennel, and peppercorns, creating a deeply flavorful and spicy gravy perfect with rice or idli.
For 4 servings
4 steps. 50 minutes total.
- 1
Step 1
- a.Roast and Grind the Masala Paste
- b.In a dry pan over low-medium heat, add coriander seeds, 1.5 tsp fennel seeds, cumin seeds, black peppercorns, poppy seeds, and dried red chilies.
- c.Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant. Be careful not to burn them.
- d.Remove from heat and allow the spices to cool completely for about 5 minutes.
- e.Transfer the cooled spices to a grinder jar. Add the grated coconut and turmeric powder.
- f.Grind to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding. Set this aromatic paste aside.
- 2
Step 2
- a.Prepare the Curry Base
- b.Heat gingelly oil in a pressure cooker over medium heat. Once hot, add the mustard seeds and let them splutter.
- c.Add the remaining 0.5 tsp of fennel seeds and the sprig of curry leaves. Sauté for 30 seconds until fragrant.
- d.Add the peeled shallots and sauté for 4-5 minutes until they become soft and translucent.
- e.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- f.Add the finely chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn mushy and oil begins to separate from the mixture.
- 3
Step 3
- a.Sauté Chicken and Spices
- b.Add the country chicken pieces to the pressure cooker. Increase the heat to high and sauté for 5-7 minutes, until the chicken is sealed and lightly browned on all sides.
- c.Reduce the heat to medium. Add the red chili powder, coriander powder, and salt. Mix well to ensure the chicken is evenly coated with the spices.
- d.Add the ground masala paste to the cooker. Stir and cook for 3-4 minutes, until the raw smell of the masala dissipates and you see oil glistening at the edges.
- 4
Step 4
- a.Pressure Cook and Finish
- b.Pour in 3 cups of water and stir everything together thoroughly. Bring the curry to a rolling boil.
- c.Secure the lid of the pressure cooker. Cook on medium heat for 6-8 whistles, which should take about 20-25 minutes. Country chicken requires this extra time to become tender.
- d.Turn off the heat and let the pressure release naturally, which will take about 10-15 minutes.
- e.Carefully open the lid. Check the consistency of the gravy. If it's too thin for your liking, simmer it uncovered for another 5-7 minutes to thicken.
- f.Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Country chicken (Nattu Kozhi) is tougher than broiler chicken, so pressure cooking is highly recommended for tender results.
- 2Using shallots (small onions) is key to the authentic sweet and savory flavor profile of this dish.
- 3Don't skip dry roasting the spices. This step is crucial for releasing their essential oils and deepening the curry's flavor.
- 4Gingelly (sesame) oil provides a distinct nutty aroma that is characteristic of many South Indian dishes.
- 5For a thicker gravy, mix 1 tsp of rice flour with 2 tbsp of water to form a slurry, and add it to the curry during the final simmering stage.
- 6Allow the curry to rest for at least 15-20 minutes before serving. This helps the flavors to meld and mature.
Adapt it for your goals.
Chicken Type
If you can't find country chicken, you can use regular broiler chicken. Reduce the pressure cooking time to 3-4 whistles.
Cooking MethodCooking Method
If you don't have a pressure cooker, you can cook this in a heavy-bottomed pot. After adding water, cover and simmer on low heat for 60-75 minutes, or until the chicken is tender.
Add VegetablesAdd Vegetables
Add chunks of potato or drumsticks along with the chicken for extra texture and flavor. Adjust water and salt accordingly.
Creamier VersionCreamier Version
For a richer, creamier gravy, you can add 1/4 cup of coconut milk at the end and simmer gently for 2-3 minutes. Do not boil after adding coconut milk.
Why this is on our healthy list.
Excellent Source of Protein
Country chicken is rich in high-quality lean protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Iron
Nattu Kozhi is known to have a higher iron content compared to broiler chicken. Iron is crucial for forming hemoglobin, which transports oxygen in the blood, helping to prevent anemia and boost energy levels.
Anti-inflammatory Properties
The curry is loaded with spices like turmeric (containing curcumin), black pepper (containing piperine), and ginger, all of which are known for their potent anti-inflammatory and antioxidant benefits.
Boosts Immunity
The combination of spices like cumin, coriander, and fennel, along with ginger and garlic, provides a range of vitamins and minerals that can help strengthen the immune system.
Frequently asked questions
Nattu Kozhi is the Tamil name for country chicken or free-range chicken. It has a leaner, more flavorful meat with a slightly tougher texture compared to commercially raised broiler chicken, which makes it ideal for slow-cooked curries like this kozhambu.