Nattukozhi Kuzhambu
A rustic and aromatic South Indian curry featuring tender country chicken cooked in a freshly ground spice paste. This flavorful kuzhambu is a Sunday lunch staple, perfect with hot rice or idlis.
For 4 servings
3 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.Heat 1 tbsp of sesame oil in a heavy-bottomed pan over medium heat.
- c.Add coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, cinnamon, cloves, and cardamom. Roast for 2-3 minutes until fragrant.
- d.Add the poppy seeds and roast for another 30 seconds, being careful not to let them burn.
- e.Add the grated coconut and continue to roast, stirring continuously, for 4-5 minutes until it turns a deep golden brown.
- f.Turn off the heat and allow the mixture to cool completely. Transfer to a blender, add 1/2 cup of water, and grind to a very smooth, fine paste. Set aside.
- 2
Step 2
- a.Cook the Chicken
- b.Heat the remaining 3 tbsp of sesame oil in a pressure cooker over medium-high heat.
- c.Add the mustard seeds and wait for them to splutter. Add the curry leaves and sauté for a few seconds.
- d.Add the peeled shallots and sauté for 5-6 minutes until they become soft and golden brown.
- e.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- f.Add the chopped tomatoes and cook for 4-5 minutes until they break down and become mushy.
- g.Add the chicken pieces, turmeric powder, red chili powder, and salt. Sauté for 5-7 minutes, ensuring the chicken is well-coated with the masala and sealed on all sides.
- h.Pour in 2 cups of water, stir well, and bring the mixture to a rolling boil.
- i.Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles (about 15-20 minutes). Turn off the heat and let the pressure release naturally.
- 3
Step 3
- a.Finish the Kuzhambu
- b.Once the pressure has fully released, carefully open the cooker. Check if the chicken is tender; it should be falling off the bone.
- c.Turn the heat back on to low. Add the ground masala paste to the cooker along with the remaining 1 cup of water. Stir everything together until well combined.
- d.Allow the kuzhambu to simmer, uncovered, on low to medium heat for 10-12 minutes. This allows the flavors to meld and the raw taste of the masala to cook off.
- e.Continue simmering until the gravy thickens to your desired consistency and you see a layer of oil separating on the surface.
- f.Garnish with freshly chopped coriander leaves. Turn off the heat and let the kuzhambu rest for at least 15 minutes before serving for the best flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Country chicken (Nattukozhi) has tougher meat and takes longer to cook than broiler chicken. Using a pressure cooker is essential for tender results.
- 2Roasting the coconut to a deep golden brown is crucial for the authentic dark color and nutty flavor of the kuzhambu.
- 3Using gingelly (sesame) oil provides the most traditional and aromatic flavor. Ghee or any neutral oil can be used as a substitute.
- 4Shallots (small onions) impart a unique sweetness and depth. If unavailable, you can use one large red onion, finely chopped.
- 5The kuzhambu tastes even better the next day as the flavors have more time to mature.
- 6For a thicker gravy, you can replace poppy seeds with 8-10 cashews when grinding the masala paste.
Adapt it for your goals.
Protein Swap
Use broiler chicken, but reduce the pressure cooking time to 2-3 whistles. You can also make this with mutton, increasing the pressure cooking time to 8-10 whistles.
Add VegetablesAdd Vegetables
Incorporate vegetables like drumsticks or potatoes. Add them along with the tomatoes and sauté before adding the chicken.
Spice LevelSpice Level
Adjust the number of dried red chilies and the amount of black peppercorns and red chili powder to suit your heat preference.
Creamier GravyCreamier Gravy
For a richer, creamier texture, add a splash of coconut milk at the end of the cooking process and simmer for 2-3 minutes without boiling.
Why this is on our healthy list.
Rich in Lean Protein
Country chicken is an excellent source of lean protein, which is essential for muscle building, tissue repair, and maintaining a healthy metabolism.
Anti-inflammatory Properties
The curry is loaded with spices like turmeric (containing curcumin), ginger, and black pepper, all of which are known for their potent anti-inflammatory and antioxidant effects.
Boosts Immunity
Spices such as cloves, cinnamon, and cumin, along with ginger and garlic, have antimicrobial and immune-boosting properties that can help strengthen the body's defenses.
Good for Bone Health
Chicken is a good source of phosphorus and calcium, which are vital for maintaining strong and healthy bones.
Frequently asked questions
One serving of Nattukozhi Kuzhambu contains approximately 510-530 calories, primarily from the chicken, coconut, and oil. The exact count can vary based on the size of chicken pieces and fat content.