Nattukozhi Kolambu

1. 1

   Marinate the Chicken

   • In a large bowl, combine the country chicken pieces with turmeric powder, red chili powder, lemon juice, and 0.5 tsp of salt.
   • Mix thoroughly to ensure all pieces are evenly coated.
   • Cover and set aside to marinate for at least 30 minutes while you prepare the masala.
2. 2

   Prepare the Chettinad Masala Paste

   • In a dry pan over medium-low heat, dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and cardamom pods for 2-3 minutes until they become fragrant. Transfer to a plate to cool.
   • In the same pan, add 1 tbsp of gingelly oil. Add the shallots, garlic cloves, and ginger. Sauté for 4-5 minutes until the shallots are soft and translucent.
   • Add the grated coconut to the pan. Continue to roast on low heat, stirring constantly, until the coconut turns a deep, uniform golden brown. This is crucial for the flavor and color of the curry.
   • Allow all roasted ingredients to cool down completely. Transfer them to a blender, add about 1/4 cup of water, and grind to a very smooth, thick paste.
3. 3

   Cook the Curry Base

   • Heat the remaining 3 tbsp of gingelly oil in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the mustard seeds and let them splutter completely.
   • Add the sprig of curry leaves and sauté for a few seconds until crisp.
   • Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until it turns golden brown.
   • Add the chopped tomatoes and cook for another 4-5 minutes until they break down and become soft and mushy.
4. 4

   Sauté Chicken and Masala

   • Add the marinated chicken pieces to the pot. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is lightly seared on all sides.
   • Add the ground Chettinad masala paste. Stir well to coat the chicken and cook for 3-4 minutes, until the raw smell of the masala disappears and oil begins to separate from the sides.
5. 5

   Simmer the Kolambu

   • Pour in 2 cups of water and add the remaining 0.75 tsp of salt. Stir everything together well.
   • Bring the curry to a vigorous boil. Then, reduce the heat to low, cover the pot with a lid, and let it simmer for 45-50 minutes, or until the country chicken is tender and the gravy has thickened.
   • Alternatively, if using a pressure cooker, secure the lid and cook for 4-5 whistles on medium heat. Let the pressure release naturally.
   • Once cooked, check the seasoning and adjust the salt if necessary.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish the curry with freshly chopped coriander leaves.
   • Let the kolambu rest for 10 minutes for the flavors to meld.
   • Serve hot with steamed rice, idiyappam, dosa, or parotta.

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