NATTU KOZHI KULAMBU

    Nattu Kozhi Kulambu - a traditional South Indian village style Chicken Curry prepared with Nattu Kozhi/Panna Kozhi/Naadan Kozhi.  These are native-bred free range chicken reared in farms/village households.  These free-range chickens are allowed to graze and roam freely in search of their own food. Mostly they are fed with natural ingredients. Free Range Chickens/Nattu Kozhi are healthier, tastier and are an age-old breed once commonly bred in every household.
    You can find a few Chickens grazing around in villages and it was a common scenario in my grand mother's place too. The Hen and the Rooster graze around with its flock the whole day and find its shelter in a coop during night time. A Chicken coop is where the fowl are kept safe and secure. Haystacks are laid inside the Coop for egg-laying, and perches are made on which the birds can sleep.  My grandfather makes sure that every hen is closed inside the Coop and I always found it quite amusing that they flock up to the Coop hearing the unflawing sound he uses for the purpose.  The Chicken Coop was a natural caved in place in a side wall at my Grand mother's place and it was closed with two wooden planks which were slid into the spot from a slot made at the top of the Coop. But what I found most ironic about the fact is that a Chicken found its last breath at the arrival of a guest. Totally bred, fed and taken care to feast over it.
      Every Region and Cuisine has its own style of Cooking Nattu Kozhi Kulambu and this recipe is a special recipe of Chef Damodhar.  An authentic chicken Curry prepared with freshly ground spices and cooked in an earthen pot. As said 'Ammiyil arachu vacha Nattu Kozhi Patta Kilappum' (a lyrical from song Sooriyano Chandirano in Sankar's Sivaji Movie) which says that the free-range chicken prepared with freshly ground spices in a mortar and pestle is an utter delicacy.  Usage of Local spices, Ingredients and method of cooking in this recipe reflects a lot of traditional cooking and South Indian Village lifestyle.

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Cuisine - Tamil Nadu, South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK NATTU KOZHI KULAMBU

INGREDIENTS :

To Saute and Grind :

Oil - 1 Tbspn
Shallots - 1 Cup
Dry Red Chillies - 8-10 Nos.
Coriander Seeds - 2 Tbspn
Peppercorns - 1/2 Tspn
Cumin Seeds - 1/2 Tspn
Curry Leaves - a Sprig

For Nattu Kozhi Kulambu:

Oil - 2 Tbspn
Fennel Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Nattu Kozhi/Free-range Chicken - 1/2 Kg.
Ginger Garlic Paste - 2 Tbspn
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Tspn
Tamarind - 1 Lime Size
Salt - To Taste

To Garnish :

Coriander Leaves - few(Optional)

METHOD : 

To Saute and Grind :

• Heat Oil in a pan, Saute Shallots, Dry Red Chillies, Coriander Seeds on a very low flame.
• Saute until Onions turn translucent and the Spices turn fragrant.
• Add Cumin Seeds, Peppercorns and Curry Leaves to the above and fry for a while.
• Switch off the flame and the ingredients to cool down.
• Grind the above ingredients into a smooth paste and keep it aside.

For Nattu Kozhi Kulambu:

• Clean, Wash and cut Chicken into pieces.
• Heat Oil in a Pan/Earthen pot, splutter Fennel Seeds & Curry Leaves on a low flame.
• Immediately add Chicken Pieces and sear the meat until the colour changes.
• Add Ginger Garlic Paste, Green Chillies(Slit into two) to the above and saute until it turns aromatic.
• Add Turmeric Powder and give a quick stir.
• Pour in the Ground paste and mix well.
• Add Salt and cook until oil separates from the masala.
• Add some water & leave it on a low flame and cook until the Chicken Pieces turn soft and succulent.
• Pour in the Tamarind extract and boil it on a low flame until raw flavour goes.
• Cook the Nattu Kozhi Kulambu on a low flame until it reaches the desired consistency.
• Garnish  Nattu Kozhi Kulambu with finely chopped Coriander Leaves.
• Nattu Kozhi Kulambu goes well with Dosa, Idli, Kal Dosai, Uthappam,  Idiyappam, Appam etc.,
• This Curry goes well with both Roti & Rice.

NOTES :

• Can cook the same recipe with broiler chicken too.
• Nattu Kozhi/Free Range Chicken takes time to cook, adjust the time accordingly.
• Adjust the amount of spices to suit your taste preference.
• Slow cooking the Curry on a very low flame in an earthen pot yields an aromatic Nattu Kozhi Kulambu with perfectly cooked Chicken pieces.