Naatu Kozhi Milagu Kulambu | Country Chicken Pepper Curry (VIDEO)

Naatu Kozhi is nothing but a country chicken or hard chicken. We cook country chicken curry mainly to treat cough or cold. This is very hard meat, it takes 3 times longer than the regular chicken. I find it hard to cook country chicken than mutton. I always use a pressure cooker to cook so makes my job very easy. Country chicken is used in various dishes like biryani, gravy, fry, etc. Cook for 12 to 15 whistles before adding them in any dishes. It is very difficult to find the country chicken in the UK. We get only in few butcher shops. If you are outside India and finding it hard to get country chicken then try Asian butcher shops.

Difference between Broiler Chicken and Country Chicken:

1. Country chicken is expensive compared to broilers because they take time to grow and lay about 14 eggs a month, as against 30 eggs by the broilers.
2. A broiler chicken is one that is grown in the farms but country chicken roams around freely in the countryside.
3. You will also find that the broiler chicken bone is soft after boiling while that of the country chicken is still hard and much tough to chew.

Tips to make the country chicken skin soft:

Hard chicken is very dry and chewy is because of lack of moisture. To prevent rubbery chicken after cooking, try to soak them in heavily salted water before cooking and this process will help to break down some of the muscle fiber and helps to tenderize it.

Tips to make perfect Naatu Kozhi Milagu Kuzhambu: 

1. Cook hard chicken for 12 to 15 whistles in a pressure cooker otherwise the chicken will be too hard to eat. 
2. Don’t replace the fresh handmade powder with any readymade powder.  
3. Add more curry leaves to get a good flavour. 
4. You can replace onions with shallots which adds great taste to the curry. 
5. Add more peppercorns if you want to treat cold and cough. 
6. You can replace garlic and ginger with ginger garlic paste. 

Here is the step by step process for Naatu Kozhi Milagu Kulambu: 

Take 1 kg hard chicken in a pressure cooker, add some salt, turmeric and cook the chicken for 12 to 15 whistles. Once the chicken is cooked, keep it aside along with the stock. 

Now take another pan, add 1 tbsp coriander seeds, 1 ½ tbsp peppercorns, 

1 tbsp cumin seeds, 1 tbsp fennel seeds, and fry them on medium heat. 

Once fried, make a fine powder and keep it aside. 

Then take a pan, add some oil, then add 2 onions roughly chopped and saute well in the oil. 

Now add 6 cloves garlic, a small piece of ginger, and mix well. 

Then add 2 red chillies, 2 tomatoes and cook till tomatoes are soft.  

Add some salt, 

¼ cup grated coconut, and mix everything well. 
Allow the mixture to cool down completely and make a fine paste and set it aside. 

Now take the same pan, add some oil, add 1 tsp mustard seeds and allow it to temper. 

Then add the ground paste and mix well. Add 2 sprigs of curry leaves, 

ground handmade powder, and mix everything well. 

Now add cooked hard chicken along with the stock. Then add 2 tbsp coriander leaves

and cover the pan and cook for 5 minutes. Now open the pan and add the remaining coriander leaves. 

Serve with steamed rice or as a soup. 

Naatu Kozhi Milagu Kulambu | Country Chicken Pepper Curry (VIDEO)

Onions, tomatoes are cooked well with Indian spices and then finally cooked along with the country chicken. This curry goes well with steamed rice or tastes great if you serve this as a soup to treat cough and cold.

Save Print

Prep Time:
20 minutes

Cooking Time:
25 minutes

Total Time:
45 minutes

Category: Curry, Side dish

Cuisine: South Indian

Author: Poornima Suren

Ingredients

• Hard Chicken/Country Chicken - 1 kg
• Onion - 2 numbers
• Tomato - 2 numbers
• Garlic - 6 to 7 cloves
• Ginger - 1 small piece
• Curry Leaves - 2 sprigs
• Mustard Seeds - 1 tsp
• Red Chillies - 2 numbers
• Peppercorns - 1 1/2 tbsp
• Coriander Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Fennel Seeds - 1 tbsp
• Coriander Leaves - 1/4 cup
• Grated Coconut - 1/4 cup
• Salt, to taste
• Oil

Method

1. Take 1 kg hard chicken in a pressure cooker, add some salt, turmeric and cook the chicken for 12 to 15 whistles. 
2. Once the chicken is cooked, keep it aside along with the stock. 
3. Now take another pan, add 1 tbsp coriander seeds, 1 ½ tbsp peppercorns, 1 tbsp cumin seeds, 1 tbsp fennel seeds and fry them on medium heat. 
4. Once fried, make a fine powder and keep it aside. 
5. Then take a pan, add some oil, then add 2 onions roughly chopped and saute well in the oil. 
6. Now add 6 cloves garlic, a small piece of ginger, and mix well. 
7. Then add 2 red chillies, 2 tomatoes and cook till tomatoes are soft.  
8. Add some salt, ¼ cup grated coconut, and mix everything well. 
9. Allow the mixture to cool down completely and make a fine paste and set it aside. 
10. Now take the same pan, add some oil, add 1 tsp mustard seeds and allow it to temper. 
11. Then add the ground paste and mix well. 
12. Add 2 sprigs of curry leaves, ground handmade powder, and mix everything well. 
13. Now add cooked hard chicken along with the stock. 
14. Add 2 tbsp coriander leaves and cover the pan and cook for 5 minutes. 
15. Now open the pan and add the remaining coriander leaves. 
16. Serve with steamed rice or as a soup. 

Notes

1. Cook hard chicken for 12 to 15 whistles in pressure cooker otherwise the chicken will be too hard to eat.

2. Don’t replace fresh handmade powder to any readymade powder.

3. Add more curry leaves to get good flavour.

4. You can replace onions with shallots which adds great taste to the curry.

5. Add more peppercorns if you want to treat cold and cough.

6. You can replace garlic and ginger with ginger garlic paste.

4.20

http://www.shadesofkitchen.com/6822-2/

Did you make this recipe?

Tag @shadesofkitchen on Instagram and hashtag it #shadesofkitchen

Subscribe to our YouTube Channel

Subscribe! to get Latest Shades of Kitchen Video Recipes

Serve with Love