Country chicken gravy or Nattukozhi kuzhambu is a thin spicy gravy made of country chicken & spices, which is served with hot rice, idly or dosa. Learn to make with a video.

The bones in country chicken give extra taste to this curry. This is a customized Chettinad version. In the pure Chettinad version, whole spices are ground and used, but here I have used a few whole spices without grinding. Check Chettinad chicken gravy preparation also in this blog.

Moreover, you can consider this gravy to have medicinal values because of the spices and other ingredients used in the countryside.

In addition, you can use the country chicken pieces with or with skin based on your liking. Also, serve this spicy gravy with hot rice for better taste.

For the complete list of interesting non-veg recipes from my blog:

Non-veg Biryanis & Gravies

Click for similar recipes:

Chettinad fish gravy

Andhra Kodi Kura

Jeerarice-Chicken-biryani

Nattukozhi soup and Country chicken pepper fry

Watch the video of Country chicken gravy uploaded in the recipe card.

Country chicken gravy | Nattukozhi Kuzhambu | Chettinad nattukozhi kulambu

Sangskitchen

Country chicken gravy or Nattukozhi kuzhambu is a thin spicy gravy, which is served with hot rice, idly or dosa. Learn how to do this spicy nattukozhi kuzhambu with step wise pictures.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 6 people

Calories 400 kcal

Ingredients

  

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Ingredients:

• Country chicken/Nattukozhi – 500gm
• Turmeric powder – ½ tsp
• Shallots –250gm or big onion – 1
• Ginger garlic paste – 2 tsp
• Tomato – 1 medium size
• Coconut grated – ½ cup (100 gm)
• Curry leaves - few
• Peppercorns – 1 tsp or pepper powder – ½ tsp
• Coriander/dhaniya seeds – 1 tsp
• Cinnamon stick – 1 inch
• Cloves - 3
• Fennel seeds/Saunf/Sombu – ½ tsp
• Cumin/Jeera – ½ tsp
• Chilli powder – 1 ½ tsp
• Coriander powder – 1tsp
• Garam masala – ¼ tsp optional
• Salt – as required
• Gingelly oil – 2 tbs
• Coriander leaves

Instructions

 

Preparation:

• Boil nattukozhi pieces with a 1 tsp of salt, turmeric powder, ½ tsp gg paste and some water in a pressure cooker. Give four whistles to cook the pieces soft.
• Prepare ginger garlic paste.
• Chop onion, tomatoes.
• Grate coconut.

Recipe:

• Heat a pan with one spoon of gingelly oil. Add jeera, fennel seeds, peppercorns, coriander seeds. Roast them to get a nice aroma and add onions.
• Add ¾th quantity of onions to the pan and fry to golden brown.
• If you don’t have ginger garlic paste, add 6 pods of garlic and 2-inch piece of ginger along with onions.
• Add grated coconut to the mixture and roast for five mins. Switch off.
• Let this mixture cool down and grind it to a paste. Keep aside.
• Heat a big kadai with oil. Add whole spices like cinnamon, fennel seeds, and cloves.
• Add remaining chopped onions and curry leaves.
• Let the onions fry to a golden brown stage and add ginger garlic paste.
• Once the raw flavor of gg paste is gone, add tomatoes with some salt.
• After the tomatoes turn mushy add the spice powders chilli powder, coriander powder and garam masala (optional).
• Add boiled country chicken pieces along with the cooking water (broth) and give it a boil.
• Now add onion-coconut paste, which we prepared in the first step into the gravy.
• Add two glasses of water according to your preferred consistency.
• Add rock/stone salt and close the lid. Keep in medium flame.
• Let the gravy boil for full ten minutes. The white froth should settle down and see the bubbles as shown in the picture.
• Add finely chopped coriander leaves.
• Serve hot with steamed rice.

Video

Notes

Tips/notes: 1) First of all, cooking raw nattukozhi pieces in a pan takes more time. So I recommend cooking the pieces in a pressure cooker before making this gravy.

2) Moreover, this recipe can be prepared with any cooking oil. But gingelly oil gives an exclusive healthy taste.

3) Instead of frying and grinding pepper and coriander seeds you can use readymade powders too. Adjust spice level accordingly.

Nutrition

Calories: 400kcal

Keyword Chettinad nattukozhi kulambu, country chicken gravy, How to make country chicken gravy, Kozhi kulambu, Nattukozhi Kuzhambu

Tried this recipe?Let us know how it was!

Country chicken gravy | Chettinad nattukozhi kulambu

Preparation:

• Boil nattukozhi pieces with 1 tsp of salt, turmeric powder, ½ tsp gg paste and some water in a pressure cooker.

• Give four whistles to cook the pieces soft. Increase the number of whistles if the pieces are big and from an older hen.

• Prepare ginger garlic paste. Chop onion, tomatoes. Grate coconut.

Recipe:

Nattukozhi kuzhambu masala paste preparation:

• Heat a pan with one spoon of gingelly oil. Add jeera, fennel seeds, peppercorns, coriander seeds. Roast them to get a nice aroma and add onions.
• Add ¾th quantity of onions to the pan and fry to a golden brown.

• If you don’t have ginger garlic paste, add 6 pods of garlic and 2-inch piece of ginger along with onions.
• Add grated coconut to the mixture and roast for five mins. Switch off.

• Let this mixture cool down and grind it to a paste. Keep aside.

How to make Nattukozhi kulambu:

• Heat a big kadai with oil. Add whole spices like cinnamon, fennel seeds, and cloves.

• Add remaining chopped onions and curry leaves.

• Let the onions fry to a golden brown stage and add ginger garlic paste.

• Once the raw flavor of gg paste is gone, add tomatoes with some salt.

• After the tomatoes turn mushy add the spice powders chilli powder, and garam masala (optional).

• Add boiled country chicken pieces along with the cooking water (broth) and give it a boil.

• Now add onion-coconut paste, which we prepared in the first step into the gravy.

• Add two glasses of water according to your preferred consistency.
• Add rock/stone salt(I used red salt) and close the lid. Keep in medium flame.

• Let the gravy boil for full ten minutes on medium flame. The white froth should settle down and see the bubbles as shown in the picture.

• Add finely chopped coriander leaves.
• Serve hot with steamed rice.

Tips/notes:

• First of all, cooking raw nattukozhi pieces in a pan takes more time. So I recommend cooking the pieces in a pressure cooker before making this gravy.
• Also, this recipe can be prepared with any cooking oil. But gingelly oil gives an exclusive healthy taste.
• Instead of frying, grinding pepper & coriander seeds you can use readymade powders too and adjust the spice level accordingly.

Try these yum dishes:

Ambur mutton biryani

Chicken pizza