Kongunadu Nattu Kozhi Kulambu
A bold, dark country-chicken (nattu kozhi) curry made with freshly roasted and ground Kongunadu spices — dominated by stone flower (kalpasi), marathi mokku (dried flower), and crushed black pepper — slow-cooked until the free-range chicken falls off the bone. The use of stone flower and small shallots is the hallmark of the Kongu flavour.
Cuisines
Kongunadu
Best for
Lunch
Dinner
Build a full meal around Kongunadu Nattu Kozhi Kulambu
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Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fennel Seed |
|
2 | Bay Leaf |
|
2 | Clove |
|
1 inch | Cinnamon stick |
|
2 | Cardamom , green |
|
2 | Green Chili , slit |
|
1 cup | Shallot , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 | Tomato , finely chopped |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Black pepper powder |
|
1 cup | Coconut Milk , thick |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan and add mustard seeds. Once they splutter, add fennel seeds, bay leaves, cloves, cinnamon, and cardamoms.
- 2 Add the slit green chilies and chopped shallots. Sauté until the shallots turn translucent.
- 3 Add ginger garlic paste and sauté until the raw smell disappears.
- 4 Add the chopped tomatoes and cook until they turn mushy.
- 5 Stir in turmeric powder, coriander powder, red chili powder, and black pepper powder. Mix well.
- 6 Add the chicken pieces and sauté until they are well coated with the spices.
- 7 Pour in the coconut milk and water. Add salt to taste.
- 8 Cover and cook on medium heat until the chicken is cooked through and the gravy thickens.
- 9 Garnish with chopped coriander leaves and serve hot.
Tips
For a richer flavor, roast the spices lightly before adding them to the oil.