Arachuvitta Naatu Kozhi kuzhambu | Country chicken Kuzhambu | Chicken Recipes

I always love country chicken than the broiler chicken. I feel it is good for health and tastes best, when cooked in a traditional way. This recipe Arachuvitta Naatu Kozhi Kuzhambu I took from a old recipe diary which I brought long before from India. I tried this and came out good. I made this bit watery but you can make it in a thick kuzhambu too. 

You can also view some other chicken recipes if you want....

Simple Chicken Gravy
Chicken Kuzhambu step by step
Kaju Chicken
Nadan Kozhi Curry
Pepper Chicken Chettinad
Chicken 65 - Restaurant style
Karaikudi Chicken Fry

Arachuvitta Naatu Kozhi Kuzhambu

Preparation time: 15 min | Cook Time: 30 min | Serves: 5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

For gravy

Chicken - 1/2 kg

Turmeric - 1/4 tsp

Shallots - 15 to 20

Salt - as per the taste

Sesame oil - 2 tsp

Curry leaves few

Coriander leaves for garnishing 

To Roast and Grind

Red chilies - 2

Coriander Seafs  - 2 tsp

Cumin  seeds - 1 tsp

Pepper - 1.5 tsp

Rice - 1 tsp

Sombu / Fennel Seeds - 3/4 tsp

Poppy seeds / Kasa kasa - 1 tsp 

Method
1. Wash the chicken nicely with salt and turmeric.

2. In the pressure cooker add the oil and fry the shallots a bit. Add the chicken pieces, turmeric and salt and sauté for 3 min atleast. Now add 3 cups of water and cook for 5 whistles. (country chicken takes more time to cook)

3.  Take the ingredients mentioned in To fry and grind.

4. In a pan, add 1 tsp oil, and fry the ingredients one by one till light brown. Do not over fry it, as the kuzhambu might taste bitter.

5. Transfer the content to the food processor.

6. Add little water and grind to a coarse paste.

7. In the kadai, add the oil and when hot, add the curry leaves. Then add the coarse paste.

8. Sauté it till the oil oozes out.

9. Meanwhile check the chicken is cooked or not.

10. If cooked, transfer the chicken to the kadai. Allow it to boil. Check for the seasoning and adjust it. ( before transferring, you can take the water and prepare the chicken soup )

11. Let it cook for 7 to 8 min. Garnish with coriander leaves and serve hot.

12. Serve it with hot rice.

Yummy and delicious Arachuvitta Naatu Kozhi Kuzhambu is Ready.  

Notes:

1. If you want you can add coconut milk to the gravy. 
2. Adjust the chilli according to your spiciness. 

3. Do not over fry the spices, as the Kuzhambu might taste bitter.

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Spicy Country Chicken Kurma / Naatu kozhi Kurma

After reading a article about the broiler chicken effects from FB, now i try to use mostly country chicken only. Though they have less flesh, our family started liking its taste now a days. So here is the recipe, which I prepared yesterday.

Ingredients
To marinate

• Country Chicken - 1/2 kg
• Chilli powder - 3 to 4 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Salt - 1 tsp

To grind

• Grated coconut - 4 tsp
• Poppy seeds - 2 tsp
• Fennel seeds - 1 tsp

For gravy

• Oil - 3 tsp
• Cloves - few
• Cinnamon stick - 1 inch
• Fennel/Saunf - 1/2 tsp
• Star Anise - 1
• Ginger garlic paste
• Curry leaves - few
• Dry red cillies - 2 
• Onion - 1 big
• Tomato - 1 
• Salt - as needed
• Coriander leaves for garnishing

Method

• Wash the country chicken and mix with chilli powder, turmeric powder, coriander powder, salt and leave it aside for 1 hr.

• In a mixer grinder, add the grated coconut, poppy seeds and 1 tsp fennel seeds and little water.

• Grind to a smooth paste

• Set it aside

• In a pan, add oil and when hot, add fennel seeds, star anise, cinnamon stick, bay leaf and cloves

• Add onions and saute for a minute adding salt.

• Add dry red chillies, currry leaves and fry for a min and ginger garlic paste.

• Again saute the onions till it becomes soft.

• Add tomato and saute again.

• Add the marinated chicken pieces.

•  Country chicken, takes more time to cook and so, add more water and let it cook till the chicken becomes tender.

• Now addin the coconut paste and add some more water and allow to cook for another 5 min.

• Garnish with coriander leaves and serve hot with rice.

Note:

I have added more chilli powder while marinating the chicken itself. if want to reduce, you can reduce the chilli powder while marinating and add it later as per your taste.

Naatu Kozhi Biryani / Country chicken Biryani

In my Naatu Kozhi Varuval post i have mentioned, that I do not know the difference between the country chicken and broiler chicken. Now I got to know that coz of my loving blogger friends of cookingvarieties and divya. Thank you friends. This recipe got from kitchen Tantra with slight variations.

Ingredients 1 (For Marination)

• Country Chicken - 1/2 kg
• Salt - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coconut oil - 2 tsp

Ingredients 2 ( For making masala)

• Tomato - 1
• Ginger garlic paste - 1 tsp
• Green chillies - 3 
• Coriander leaves - a handful
• Mint leaves - a handful
• Salt - 1/4 tsp
• Lemon - 2 tsp
• Yogurt - 1/2 cup (nearly 4 tsp)

Ingredients 3 (For Biryani)

• Biryani Rice - 3 cups
• Green chillies - 3 (cut lengthwise)
• Chilli powder - 1/2 tsp (optional)
• Onion - 3 (cut lengthwise)
• Tomato - 4
• Ginger garlic paste - 1 tsp
• Ghee - 5 tsp
• Water - 4.5 cups
• Salt - as per taste

Ingredients 4 (Spices - to fry)

• Cloves - 4 to 5
• Cinnamon stick - 3 (Crushed)
• Bayleaves - 3 (Crushed)
• Star anise - 3 to 4
• Cardamon - 2
• Fennel seeds - 1/4 tsp
• Oil - 3 tsp

Method

• Mix the ingredients mentioned in Ingredients 1 and marinate the chicken for 1 hr.

• Soak rice for 20 min.
• Make a paste of masala with the ingredients 2 and keep aside.

• In a pressure cooker, add oil and when hot, add the spices (ingredients 4) one by one and fry for a minute.

• Add the Onion, green chillies and salt and fry till translucent.
• Add the ginger garlic paste and tomato and saute till tomato becomes soft. 

• Now add in the marinated chicken and the masala paste.

• Cover and let it cook for 10 to 15 min in medium heat.
• If the chicken becomes dry, add little water. (Country chicken takes long time to cook).

• When the chicken is 3/4th cooked, add the washed rice and water.
• Check for the seasoning (like salt etc) and adjust it.

• When water starts boiling, close the lid and cover the hole with tumbler (no need to use weight) and cook in low flame for another 10 min.

• Open the lid, add in the ghee, mix slightly and serve the hot and spicy country chicken biryani.

This goes to my event
Dish name starts with N

South Indian Cooking Series by Anu