A rustic and aromatic South Indian country chicken curry. Tender chicken pieces are simmered in a freshly ground spice and coconut gravy, delivering a truly authentic and robust flavor. Perfect with rice or dosa.
Prep25 min
Cook50 min
Servings4
Serving size: 1 serving
509cal
41gprotein
17gcarbs
33g
Ingredients
750 g Country Chicken (Cut into medium pieces, bone-in)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Nattu Kozhi Kuzhambu, Steamed Basmati Rice and Masala Omelette
Protein-packed country chicken curry with fluffy rice and a yummy omelette! Soul-satisfying comfort food.
This chettinad dish is perfect for dinner. With 1005.73 calories and 62.31999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
5 pcs Dried Red Chilies (Adjust to your spice preference)
0.5 cup Grated Coconut (Fresh or frozen (thawed))
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
10 pcs Curry Leaves
1.5 tsp Salt (Or to taste)
3 cup Water (As needed for gravy consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Masala Paste
In a dry pan over medium heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies for 2-3 minutes until they become aromatic. Be careful not to burn them.
Remove the roasted spices from the pan and allow them to cool completely.
Transfer the cooled spices to a blender or mixie jar. Add the grated coconut and about 1/4 cup of water. Grind to a very smooth, fine paste. Set this masala paste aside.
2
Sauté Aromatics
Heat the sesame oil in a heavy-bottomed pot or pressure cooker over medium-high heat.
Add the mustard seeds and wait for them to splutter. Then, add the fenugreek seeds and curry leaves, and sauté for 30 seconds until fragrant.
Add the peeled shallots and sauté for 6-8 minutes until they turn soft and translucent.
Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
3
Cook the Chicken
Add the chopped tomatoes and cook until they become soft and mushy, forming a paste-like consistency.
Add the country chicken pieces, turmeric powder, and salt. Sauté on high heat for 5-7 minutes, until the chicken is lightly seared and no longer pink on the outside.
4
Simmer the Kuzhambu
Stir in the prepared masala paste and cook for 5 minutes, stirring frequently, until the oil begins to separate from the masala.
Pour in 2.5 to 3 cups of water, mix everything well, and bring the curry to a vigorous boil.
Reduce the heat to low, cover the pot, and let it simmer for 35-45 minutes. Country chicken takes longer to cook, so ensure it is tender. If using a pressure cooker, close the lid and cook for 4-5 whistles on medium heat.
Once cooked, the gravy will have thickened, and a layer of oil will float on top, indicating it's done.
5
Garnish and Serve
Taste the kuzhambu and adjust the salt if necessary.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 10-15 minutes before serving to allow the flavors to meld. Serve hot with steamed rice, idli, dosa, or idiyappam.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
