Naatu Kozhi Kuzhambu / Authentic desi Chicken Curry ( Village Style )
Aug. 8, 2014, 11:09 p.m.

Naatu_Kozhik Kuzhambu

Isnt that Lunch platter so tempting, Naatu Kozhi Kuzhambu, Mushroom Biriyani and some cooling mint raita, yummmmm :) 
It was a chillax chilling morning. Sky was pouring her love on the land. I had to take a break with my morning walk, however I stood there holding the chilled iron bars of my gate with eyes wide gazing at the lushy greeny crotons near the gate. They were a feet away from me, throwing the aroma of wet land. In a while, the shower stopped and I stepped my feet happily on the wet ground, took a wonderful stroll, enjoyed all  the drizzle the leaves had stored to shower upon me; and as I was returning home, I was pulled to the kitchen by the savour of my Mother-in-Grace's Naatu kozhi kuzhambu.

She prepares a simple but yummy country chicken curry. The taste is simply out of the world. She has been making the curry for almost 30 years now and I know she knows all the tricks to make it yummy. I used my chillax day as an opportunity for knowledge transfer on this authentic village style chicken curry. I have replicated the same and presented you a tutorial here. The curry goes well with rotis/rice/ghee rice. Please do try out and write to me :)

Before I go to the recipe, here is something I wanted to share.

Are you tired of the impossibilities and disappointments that you have been seeing in the recent days. Do not lost hope! You have no permission to be hopeless because your Creator is not hopeless about the situation. Continue fast on hopelessness, the destiny is near :)

Step by step tutorial for the recipe below...

Naatu Kozhi Kuzhambu / Authentic desi Chicken Curry ( Village Style )


Preparation Time : 10 mins      |         Cooking Time : 35 mins             |            Serves :  4 Adults

Here's what you will need...

500 gms Desi Chicken, Broiler chicken can also be used

300 gms of small onions or shallots chopped

5 to 6 tbsp sesame oil

Half cup coconut grated

1.5 to 2 tsp Chilli powder, depends on the spice level of your family

Coriander powder equal to the amount of chilli powder

1/2 tsp Turmeric powder

1/2 tsp Garam masala or Kitchen king masala

1 tsp Ginger garlic paste

Few curryleaves

1/2 tsp Jeera or Cumin seeds

10 whole small onions or shallots

salt & water required


1) Grind the coconut with little water into a smooth fine paste.

2) Clean the chicken and chop them into pieces.

3) Take 10 whole small onions or shallots, Few curryleaves, 1/2 tsp Jeera or Cumin seeds and coarsely grind them and keep aside. This is the secret ingredient and a taste enhancer :)




1) Boil water in a pan or clay pot. Add chicken pieces, half of the chopped small onions, salt to the water. Make sure that the water level covers the chicken pieces and onions. Cover and cook them for 30 minutes. In case you use broiler chicken, you can cook it for 15 minutes. Broiler takes lesser time to cook than the country chicken.

2) Add red chilli powder, coriander powder, turmeric powder to them and cook them for the next 5 minutes.


3) At this stage, add the coconut paste and allow it to boil for the next 5 mins.

4) Add the paste made in step 3 of preparations along with the garam masala to the curry. Allow the curry to boil in simmer for the next 3 mins.


5) Meanwhile the tadka part - Heat a pan with oil, add the remaining chopped onions saute them until they are nice golden brown, add curryleaves and ginger garlic paste. Saute them until the raw smell goes off.


6) Now add the tadka to the curry. Switch off the flame. Serve Hot.

page picture

Please do try and let me know the feedback. Do not forget to click & send a picture. I am collecting them on my FB Page :)

Love & Shalom,


Jofy Abraham
Food Stylist, Food Photographer, Food Enthusiast
my foodgawker gallery