Village Style Chicken Curry / Naatu Kozhi Kuzhambu, simple & easy to prepare South-Indian Village Style Chicken Curry, flavored with fresh ground coriander seeds powder. If you do not wish to add tamarind water, replace it with 1 small tomato. Serve this curry with rice. If you do not naatu kozhi, then give a try with broiler chicken. Also, you can either use coconut oil, groundnut oil or gingelly oil here.
I created this recipe and photographed the product for Ancient Cookware. These clay curry pots with lids can be brought from their site. I have also shared the post of Hyderabadi Veg Dum Biryani which can be made in Clay Pot. Those who wish to buy products from Ancient Cookware, let it be indian pots or any products from their store, can avail a discount of 5 % by using coupon code : Preeti. You need to use this code at the time of checkout.
Some of the village style non veg recipes shared in my blog, Uppu Kozhi Varuval, Karuvepillai Kozhi Varuval, Naatu Kozhi Kuzhambu / Country Chicken Curry – with Coconut, Kongu Style Kozhi Kuzhambu & Kongu Style Aatu Kari Kuzhambu / Mutton Curry – Kongunadu Special. If you try any of my recipes, do share your feedback with us.
How to prepare Village Style Chicken Curry
- 300 gms chicken, cut & clean
- 15-20 pearl onions / sambar vengayam – chopped
- 3-4 green chilies – chopped
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp pepper powder
- 3 tsp coriander powder
- 1 tsp fennel seeds
- Salt to taste
- 1 stick curry leaves
- 2 tbsp chopped coriander
- 1 tbsp tamarind water
- ½ cup coconut paste
- Marinate chicken with turmeric powder and keep aside. Heat 2-3 tbsp groundnut oil in a clay pot. Add fennel seeds.
- Add chopped onions, curry leaves and chopped green chilies. Cook for 2 minutes on low flame. Add ginger-garlic paste and stir well.
- Add marinated chicken, coriander powder and tamarind water. Give a stir. Add ½ cup water and cook it covered for 15 minutes on low flame.
- Add coconut paste, pepper powder and salt to taste. Cook it covered for another 10 minutes or till you get thick curry. Garnish with chopped coriander leaves and serve hot with rice.